Coconut Cupcakes-

Preheat oven to 350 degrees.

Make sure all your ingredients are room temperature.

In a separate bowl, combine flour, salt, baking powder and soda and mix.

In your mixer fitted with the paddle attachment, blend butter, sugar and coconut extract at medium speed until pale and fluffy.

Add eggs, one at a time, scraping the bowl after each addition.

Reduce speed to low and add a cup of flour followed by ⅓ of the buttermilk.

Repeat this 3 times, until you have incorporated all the flour and buttermilk.

Line 2 cupcake pans with cupcake liners.

Fill each liner ⅔ full with batter.

Put pans into a preheated 350 degree oven, and then reduce the temperature to 325 degrees and bake for 25 minutes. This method produces rounded puffed tops.

Cool completely before frosting.

Frosting-

Place strawberries in the bowl of a small food processor; process until pureed.

In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy.

Reduce mixer speed and slowly add confectioners' sugar; beat until well combined.

Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix, or frosting will incorporate too much air.

Frosting consistency should be dense and creamy, like ice cream.

Frost cupcakes and garnish with shredded coconut, sliced strawberries, or sprinkles.