226 g(1 cup / 2 sticks) unsalted butter, room temp
250g(9oz) cream cheese
3cupsIcing (confectioners / powdered) sugar
1 ½teaspoonvanilla extract
Pinch of Salt (If using salted butter, omit additional salt)
2tablespoonmilk or cream(notes)
For the topping & filling
100ggood quality strawberry jam
Handful of freezdried strawberries, crushed
For the cupcakes Preheat the oven to 180C. Line 12-count muffin pan with paper liners. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed in a large bowl until light and creamy. About 2-3 minutes. Scrape down the sides and bottom of the bowl a few times as you go.
Add eggs 1 at a time until fully incorporated and then the vanilla. Make sure to keep scraping the sides of the bowl as required.
In a separate bowl, toss together the flour, baking powder, salt and coconut. Add a third of the flour mix to the wet mix and gently mix together until just mixed through, add half of the milk/s. Continue until all flour and milk/s are mixed through. Be careful not to overmix at this stage as that will make your cupcakes dense.
Spoon batter evenly into 12 cupcake liners. Bake for about 20 minutes. Check at 18 minutes, then again at 20. A toothpick inserted in the middle will come out with just a couple of crumbs clinging to it. Cool for 5 minutes before transferring to a wire rack, then cool completely before filling & frosting.
Once cooled, use a knife or cupcake holer to cut roughly a 1 inch hold in the top centre of the cupcake. Fill the hole with the strawberry jam. Plugging it with an off-cut of the cake will mean less chance of getting messy when you frost the cupcakes but is not necessary.
Cream Cheese Frosting
In a stand mixer with a paddle attachment, beat butter and ½ cup of the icing sugar until light and creamy. Scrape down the sides of the bowl. Add the cream cheese and beat well until thick and creamy. Scrape down the bowl again.
Add the vanilla and salt and beat through. Add the sugar ½ cup at a time and beat well after each addition. Add the milk or cream and beat for a final couple of minutes. The mixture should be pale and creamy. Pipe onto cooled cupcakes.
For the White Chocolate topping
Line a baking tray with baking paper. Melt the white chocolate and spread in a thin layer onto the baking paper. Sprinkle over the crushed freeze dried strawberries and place in the fridge until set. Once set, break into shards and use to top your cupcakes.
I use an Australian standard 20ml tablespoon (= 4 teaspoons worldwide)
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
TOOLS USED IN THIS RECIPE
I love these silicone muffin trays for the shape these give my cupcakes and because they're so flexible.
A medium ice cream scoop is perfect for portioning the cupcake batter
A handheld beater or stand mixer will make mixing easier.
A silicone spatula makes sure nothing gets left behind
A cupcake corer makes cutting the little holes in the centre so simple