These cupcakes are amazing to look at, and bite into! I hope you enjoy making and eating these delicious little creations. 😸
Gather your ingredients. On the list, when I start repeating (butter), that's when the icing ingredients start.
Preheat oven to 350 degrees.
Line 24 cups.
These are the special decoration ingredients!
Mix together the flour, baking powder, and salt. Then set aside.
Purée about 10 strawberries in a blender. I had to add a few teaspoons of water to help it mix.
Pour the required amount into a measuring cup.
Grate a lemon, to get the zest. One lemon should give you about the right amount.
Add the zest to the purée.
Add the vanilla.
Aaaaand the milk.
Set it aside with the flour mixture.
Use an electric mixer to cream butter and sugar.
Add the eggs and egg whites.
Mix really really well.
Add 1/3 of the flour mixture, and 1/3 of the strawberry mixture.
Repeat again. All the ingredients are combined!
Pour the batter into the cups and put into oven.
This will make about 24 cupcakes, so a couple batches are necessary. Bake them for about 15 minutes. I had to check them often. Oven cooking speeds vary!!
Now for the frosting! Cream 4 sticks of butter.
Very slowly add the powdered sugar. One cup at a time or less!
Juice the lemon that you grated. Add the required amount to the mixture.
Purée a few more strawberries.
And add the required amount to the mixture!
Pour the coconut and eggs into bowls.
Frost the cupcake, put a lot on.
Gently dip it in the coconut.
And put three eggs on top!
These are great for Easter Parties, or Easter Eggs hunts!
- 3.0c Flour
- 2.0tsp Baking Powder
- 0.0tsp Sea Salt
- 1.0c Puréed Strawberries
- 0.0c Milk
- 1.0tsp Vanilla Extract
- 2.0tsp Lemon Zest
- 0.0lb Butter
- 2.0c Sugar
- 2.0 Eggs
- 4.0 Egg Whites
- 1.0lb Butter
- 2.0tsp Lemon Juice
- 7.0c Powdered Sugar
- 0.0c Puréed Strawberries
- 2.0c Shredded Coconut
- 1.0c Hershey Chocolate Eggs