Ingredients
The following ingredients have 4 Servings
- 2 cups sifted cake flour ((see cake flour substitute below))
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup coconut milk
- 1 ½ cups fresh strawberries, hulled
- ¼ cup crushed pineapple, drained
- 1 ½ teaspoons coconut extract
- ½ teaspoon vanilla extract
- 1 ½ sticks unsalted butter, room temperature
- 1 1/3 cups white sugar
- 1 large whole egg
- 2 large egg whites
- ½ cup fresh strawberries, hulled
- 1 cup unsalted butter, slightly cold
- 3 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- 1 teaspoon coconut extract
- Pinch of salt
Instruction
- Instructions:
- Preheat oven to 350 degrees. Line muffin pan with cupcake liners.
- Place 1 pint (2 cups) of strawberries in a food processor and process until pureed into liquid (1 ½ cups for the cupcakes and ½ cup for the frosting later).
