We went to a cookout last night and I offered to bring these cupcakes I’d been eyeing for a while at Baking and Books. I LOVE strawberry shortcake, and these were perfect for an outdoor summer evening!
This recipe is great when you’re ready for a multiple-step, completely-from-scratch process that ends in something delicious! These were good, and really not too labor intensive if you started the day before.
I didn’t alter the recipe much, so I’ll just insert my notes (and pictures) where they apply.
Strawberry Filled Coconut Cupcakes with Whipped Cream Frosting
Click here for the recipe at Baking and Books
Step 1: Make the Strawberry Filling (I did this on Day 1)
- 2 pounds strawberries (about 3 pints)
- 1/3 cup sugar
- 1 tablespoon fresh lemon juice
Remove the stems and thinly slice the strawberries. Toss them in a large bowl with the sugar and lemon juice. Let stand at room temperature, stirring occasionally, for 4 hours.
Transfer the strawberries to a large colander set over a large bowl to drain excess liquid. Put the drained strawberry slices in a blender and pulse until you have a thick strawberry puree (I used my immersion blender – LOVE it!). Return to the colander and allow to sit for another 30 minutes, allowing any extra liquid to drain.
*Instructions for filling the cupcakes in Step 3.
Step 2: Make the Coconut Cupcakes
Ingredients: Makes about 16 cupcakes [Note: I could have made more than 16 cupcakes, maybe even 20. You may want to plan accordingly.]
- 2 13-to 14-ounce cans unsweetened coconut milk (you are going to use these to make reduced coconut milk)
- 2 cups all purpose flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 1/3 cups sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- About 1/2 pound of fresh strawberries
Reduce the coconut milk: (I also did this on Day 1)
Bring the coconut milk to boil in a large saucepan over medium-high heat. Reduce heat to medium-low and continue to cook until reduced by half, stirring occasionally, about 25 to 30 minutes. You can measure this by dipping the handle of a spoon into the coconut milk before you bring it to a boil, then dipping the handle of another spoon into the milk after it has cooked for 25 minutes. Compare the two handles to see if the milk has reduced enough.
Remove from heat and cool completely. Transfer to small bowl, then cover and chill. You can do this step up to 2 days in advance.
NOTE: You are only going to use 1 cup of the reduced coconut milk.
Make the cupcakes:
Preheat your oven to 350 degrees F and line sixteen (or a few more) muffin cups with paper liners.
Combine the flour, baking powder, and salt in medium bowl. Set aside.
Using an electric mixer (YAY KitchenAid!), beat the butter in large bowl until smooth. Add the sugar and beat on medium-high speed until well blended, about 2 minutes. Add 2 eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl, then add the vanilla and remaining egg, mixing well.
Add half of flour mixture and mix on low speed just until blended. Add 1 cup reduced coconut milk (I strained it in the colander to remove any little lumps) and mix just until blended. Add remaining flour mixture and mix on low speed until just combined.
Divide the batter among the muffin cups. Bake until the cupcake tops spring back when gently touched and a tester inserted into center comes out clean, about 20-25 minutes. Allow to cool in the pan for 10 minutes, then gently remove the cupcakes to a rack to cool completely.
Step 3: Make the Frosting
- 1 1/2 cups chilled heavy cream
- 1/4 cup sugar
In a chilled bowl beat the cream and sugar until the cream holds stiff peaks (I did this also in the Kitchen Aid mixer, with the whisk attachment).
Step 4: Assemble the Cupcakes
With a sharp knife gently cut a little cone out of the middle of each cupcake and set it aside. Cut off the bottom (pointed part) of the cones you cut out of the cupcakes, so that you just have a little round disc.
Eat the cone bottoms you cut off.
Now transfer your strawberry puree to a large ziploc bag and carefully snip off one corner of the bottom, creating a small opening.
Insert the open corner into the hole you’ve made in each cupcake, then press gently to insert the filling. Don’t press too hard or too much filling will come out at once. Slow and steady wins the day. You want to put a generous amount of filling in each cupcake.
Gently place the disc over the filling hole.
Spread the frosting on the cupcakes. Start with the capped hole to prevent any straggling strawberry filling from coloring the frosting.
Remove the stems for the remaining strawberries and slice them. Place slices on top of each cupcake.
Cupcakes will keep for 1-2 days in the refrigerator.
Hint: Be sure to cover these when you put them in the fridge so the cupcake does not dry out.
The great thing about these is that they are good, but not too sweet. The strawberries have a lovely flavor, and the cream has just enough sweetness to pull everything together. And the cupcake batter is SO good… not that I licked the bowl or beaters or anything.