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1
Add the egg whites to a bowl and add sugar little by little while beating on high speed to form peaks.
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2
Add the sugar a little at a time, otherwise the mixture won't whip.
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3
Continue until peaks form.
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4
Add egg yolk and mix together lightly on low speed.
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5
Switch to a rubber spatula and mix lightly and thoroughly by scooping up from the bottom.
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6
Thoroughly mix in the coconut.
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7
Sift the flour, add it in 3-4 batches, and mix it in by folding up from the bottom.
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8
Mix until the previous batch is incorporated before adding the next batch.
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9
Microwave the milk and butter together for 1 minute.
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10
Add a little of the batter and mix together.
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11
Add Step 5 into the batter and use a rubber spatula to fold in from the bottom.
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12
Fill the cups about 70% full.
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13
Bake for 25 minutes in an oven preheated to 170C.
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14
Once an inserted skewer come out clean, they're done.
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15
Cool upside down on a rack.
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16
Maker the strawberry cream.
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17
Whip together the ingredients.
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18
Mix together the strawberries and granulated sugar.
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19
Blend in a blender to puree.
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20
Combine Steps 10 and 11 and the strawberry cream is done.
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21
Put the cream into a piping bag with a star-shaped nozzle.
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22
Cut out a small hole in the center of the cupcakes.
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23
Fill the hole with cream and place the cut out piece on top of the cupcake.
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24
Pipe a squeeze of cream in a spiral motion to cover the cupcakes.
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25
After decorating them, they're finished!
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26
They're extra cute if you put them in cupcake wrappers.
