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1. Preheat your oven to 350 degrees and line pans with cupcake liners.
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2. Sift cake mix into a small bowl and set aside.
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3. In a large bowl combine eggs, oils, coconut milk, sour cream, vanilla extract and coconut extract.
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4. Add cake mix and stir until smooth.
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5. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.
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6. Buttercream: Beat butter for 2 minutes. Add in powdered sugar until thick. Add strawberry jam 1 tablespoon at a time until you reach the right flavoring. Taste to test :) Mix in vanilla extract.
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7. Pipe buttercream onto cooled cupcakes.
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8. Place shredded coconut into a bowl and roll frosted cupcakes into it to smother with coconut.