Strawberry Colada Cupcakes - the-girl-who-ate-everything.comMy husband has been asking me to come up with a Strawberry Colada cupcake. So after experimenting a ton in the kitchen coming up with different cupcake and frosting combinations, I finally came up with this version that we liked the best. Did I mention I’m training for a marathon in October? Thank goodness because all that taste testing can’t be good for my girlish figure. I love the moistness that the coconut milk adds to the cupcake and the fresh strawberry flavor really comes through. Enjoy!

Strawberry Colada Cupcakes - the-girl-who-ate-everything.com
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Strawberry Colada Cupcakes

Ingredients

Cupcakes:
  • 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
Frosting:
  • 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

Instructions

  1. Instructions:
  2. Preheat oven to 350 degrees. Line muffin pan with cupcake liners.
  3. 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).
For the Cupcakes: In a large bowl, whisk together flour, baking powder, and salt.
  1. In a separate bowl, add 2/3 cup of strawberry puree, coconut milk, crushed pineapple, vanilla extract and coconut extract. Stir until combined.
  2. In another bowl, use an electric mixer to cream the butter and sugar until light and fluffy. Add the eggs and egg whites slowly until incorporated. Add half of the flour mixture and mix until just combined. Add the strawberry mixture slowly. Add the remaining dry mixture and mix until just combined.
  3. Pour into cupcake liners about 3/4 of the way full.
  4. Bake cupcakes for 20-22 minutes in the oven or until centers spring back when touched.
  5. For the frosting: Beat butter and salt until light and fluffy.
  6. Add powdered sugar slowly until combined.
  7. Add coconut extract, vanilla extract, and 3 Tablespoons of pureed strawberries. Mix until just blended. Do not overmix or you will get too much air in your frosting.
  8. Frost cooled cupcakes.
  9. Garnish with fresh strawberries, chunks of fresh pineapple, and toasted coconut.
  10. Decorating Tip: An easy way to pipe frosting without using fancy decorating tips is to fill a ziplock bag with some of the frosting and cut off one of the corners on the bottom of the bag to about the size of a nickel. Begin piping your frosting.

Recipe Notes

Cake Flour Substitute: If you don’t have cake flour for this recipe you can do the following substitute. Add 4 Tablespoons of cornstarch in a large measuring cup and then fill with flour until the measuring cup reaches 2 cups.

Source: The Girl Who Ate Everything

Strawberry Colada Cupcakes - the-girl-who-ate-everything.com