Fresh Strawberry Cupcakes with Coconut Frosting

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For the cupcakes you will need sugar, butter, eggs, vanilla, flour, salt, milk and strawberries.

For the frosting you will need butter, powdered sugar, vanilla, milk and sweetened coconut. 

First blend 1 cup of sugar and 1/2 cup (1 stick) of softened butter with mixer till light and fluffy.

Next add 2 eggs, 2 teaspoons vanilla, 1 1/2 cups flour and 1/4 teaspoon salt.  With mixer blend well, start on low and then medium, making sure to stop and scrap the sides down a couple of times. 

Chop up 1 cup of fresh (not frozen) strawberries.  Make sure you cut up into smaller pieces.

Easy way to cut them up: cut off tops, cut in half, cut each half into 4-6 cuts then 4-6 cuts the other way.  You will get nice small pieces this way.

Add your chopped up strawberries to your mixture and using your mixture (starting on low then medium) mix in well.  If your batter is a bit thick add 1-2 tablespoons of milk.

Your strawberries will give it a light pink color but if you want them a little more pink add a few drops of food coloring and mix well. 

Fill your paper liners 2/3 full and bake at 350 for 20-25 minutes.  Check a few of them with a toothpick to ensure they are done before removing.  

Once done remove from pan and place on wire rack to cool completely. 

Once your cupcakes are completely cool you can make your frosting.

Combine (with mixer) 2 sticks softened butter, 2 1/2 cups powdered sugar, 1 tablespoon vanilla and 1 tablespoon milk, mix well.  Add 3/4 cup shredded or flake sweetened coconut and mix well with spatula or spoon.

Frost your cupcakes and ENJOY!!
This recipe yields 15-16 cupcakes but it can be doubled.  The frosting does make enough for a double batch.  You can also use different fruits like peaches, raspberries, blueberries or whatever fruit you would like to try out in them.  

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