Fluffy coconut cupcakes filled with strawberry jam and a strawberry cream cheese frosting, these Coconut Strawberry Cheesecake Cupcakes taste like a summers day and look pretty as a picture. Soft and light cupcakes meet the rich flavour of strawberry cheesecake all in one little cake.
medium ice cream scoop is perfect for portioning the cupcake batter
handheld beater or stand mixer
cupcake corer - makes cutting the little holes in the centre so simple
Preheat the oven to 180C / 350F 160C fan forced. Line a regular muffin tin with cupcake cases.
In a medium bowl, whisk together the flour, cornflour, coconut, baking powder and salt.
In a large bowl or the bowl of a stand mixer with paddle attachment, beat the sugar, eggs and oil, until well combined.
Add the flour mixture and mix slowly until it just starts to come together.
Pour in the coconut milk and mix slowly until just combined.
Spoon into the cupcake cases to about ⅔ full and bake for 20-22 minutes.
STRAWBERRY CREAM CHEESE FROSTING
Blend the freeze dried strawberries to a powder (or you can place them in a sturdy plastic bag and bash with a rolling pin).
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 sugar ½ cup at a time and beat well after each addition.
Add the coconut milk and salt and beat through.
Finally carefully beat in the freeze dried strawberry powder.
Once the cupcakes have cooled, cut a hole in the centre and add a teaspoon of strawberry jam to each.
Pipe the cream cheese frosting on top then top with half a strawberry.
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).
The cornflour / cornstarch in the recipe is correct. Using this results in softer cakes. The combination of plain (all-purp) flour and cornflour is also known as cake flour - feel free to use cake flour for both if you have it.