Ingredients

• 110 g Cake flour
• 80 g Sugar
• 2 Eggs
• 50g Milk
• 3/4 tsp Baking powder
• 1/2 tsp Salt
• 35 g Vegetable oil
• 35 g Unsalted butter
• 150 g Fresh strawberries in small pieces
• 1tsp Rose Water

Instructions

1. Preheat oven to 350°F / 175°C.
2. In a medium bowl, whisk eggs, rose water, milk and vegetable oil  just until lightly combined.
3. In the bowl of a stand mixer fitted with the flat beater, mix flour, sugar, baking powder and salt on low speed for 2 minutes. Add the butter and 1/3 of the wet mixture and beat on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 2 minutes. Scrape down the sides of the bowl.
4. Starting on medium-low speed, gradually add the remaining wet mixture to the batter in two parts, beating on medium speed for 20 seconds after each addition to incorporate the ingredients. Scrape down the sides of the bowl and beat on medium speed until smooth.
5. Pour the small pieces of strawberries and mix gently using a rubber spatula.
6. Divide the mixture evenly into cupcake tins filling each cupcake liner 2/3 of the way.
7. Bake for 20 minutes or until just beginning to brown on top. Remove from oven and let cool completely on a rack.

Ingredients

• 200 g Cream Cheese about 10 minutes out the refrigerator
• 100 g Unsalted butter at room temperature
• 50 g Powdered Sugar, sifted
• 1 tbsp Coconut extract

Instructions

1. Beat butter until pale and fluffy .
2. Add powdered sugar. Beat at medium speed about 8 minutes.
   3. Add cream cheese, coconut extract and beat for 2 minutes or until light and fluffy.