Ingredients
fresh strawberries to top
1 tablespoons strawberry preserves
1/2 cups powdered sugar
1 cup whipping cream
1 teaspoon baking powder
1 teaspoon kosher salt
2 1/4 cups flour
1 teaspoon vanilla extract
1 cup of canned coconut milk
3 eggs
1 1/4 cup of white sugar
3/4 cup of unsalted butter, room temp
Step by step
Preheat your oven to 350 degrees F.
In a KitchenAid® Professional 600 Series Stand Mixer, combine the butter and sugar and whip until pale yellow and fluffy, about 2-3 minutes.
Add the eggs, one at a time, making sure to scrape down the sides in between additions.
Slowly add the coconut milk and vanilla extract and scrape down the sides once again.
Lastly, add the flour, salt and baking powder and mix on low until the ingredients are just incorporated.
Prepare your KitchenAid® Nonstick Muffin Pan with the cupcake liners. Scoop the batter into each cupcake liner until it’s about 2/3 full. Place the tin into the oven and bake for 20 minutes. Once baked, remove the KitchenAid® Nonstick Muffin Pan from the oven and let the cupcakes cool.
In the bowl of a KitchenAid stand mixer, combine the cream, powdered sugar and strawberry preserves. Beat on high for 3-5 minutes or until stiff peaks form.
Place a dollop of the whipped cream on top of each cupcake and top the cream with a fresh strawberry. Serve immediately.