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.
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| First blend 1 cup of sugar and 1/2 cup (1 stick) of softened butter with mixer till light and fluffy. |
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| 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. |
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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. |
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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. |
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| 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. |
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| Once done remove from pan and place on wire rack to cool completely. |
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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. |
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| 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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