Coconut Strawberry Cupcakes
recipe

These delicious coconut-strawberry cupcakes are the perfect blend of sweetness and freshness. They are a great choice for a coffee table or celebrations.
Preparation Time: 45 minutes
Serving Size: 12 cupcakes

Ingredients

- 100 g shredded coconut
- 1 egg yolk
- 2 tsp vanilla extract
- 300 g all-purpose flour
- 140 g superfine sugar
- Whipped cream, sweetened with sugar and cinnamon
- 250 g unsalted butter, at room temperature
- Fresh strawberries

Instructions

1. Prepare the batter by mixing room temperature butter and superfine sugar in a bowl until the mixture is light and fluffy.
2. Add the egg yolk and vanilla extract, and mix well.
3. Sift the all-purpose flour into the mixture and stir until a smooth batter forms.
4. Gently fold in the shredded coconut until evenly combined.
5. Divide the batter into muffin tins and bake at 180°C (350°F) for about 20-25 minutes or until golden brown.
6. Allow the cupcakes to cool and serve with whipped cream and fresh strawberries.

Nutritional Information (per cupcake)

- Energy: 250 kcal
- Protein: 3 g
- Carbohydrates: 30 g
- Fat: 14 g
- Fiber: 1 g
- Sugar: 10 g

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