Strawberry and coconut cupcakes

Preparation

Hull the strawberries. Soften the unsalted butter. Beat the eggs. Soften the unsalted butter. Halve the strawberries.

Method

1. 1 Heat the oven to 180°C/160°C fan/gas 4. Line 2 x 6-hole muffin trays with paper cases.
2. 2 Using the back of a fork, break up the strawberries to a rough consistency, leaving some small chunks intact.
3. 3 Beat the butter and sugar, using an electric mixer, until very light and creamy.
4. 4 Scrape down the side of the bowl, then add the beaten eggs, a third at a time, and mix until fully incorporated.
5. 5 Add the vanilla extract and combine.
6. 6 In a separate bowl, mix the flour, baking powder and salt. Fold this into the wet ingredients, a third at a time, then gently fold in the strawberries.
7. 7 Divide the mixture evenly among the muffin cases, and bake for 25-30 minutes, or until golden brown and a skewer inserted into the centre comes out clean.
8. 8 Remove from the oven and cool in the trays for 10 minutes, before transferring to a wire rack to cool completely.
9. 9 Meanwhile, prepare the frosting. In a large bowl, beat the butter until smooth.
10. 10 Add half the icing sugar, and beat until smooth and creamy.
11. 11 Repeat with the remaining icing sugar, then add the coconut cream and vanilla extract.
12. 12 Beat well until light and fluffy.
13. 13 To ice the cooled cupcakes, apply the frosting using a piping bag and nozzle, or with a palette knife or spoon.
14. 14 Top each cupcake with half a strawberry.