Add the egg whites to a bowl and add sugar little by little while beating on high speed to form peaks. Add the sugar a little at a time, otherwise the mixture won't whip. Continue until peaks form.
Add egg yolk and mix together lightly on low speed. Switch to a rubber spatula and mix lightly and thoroughly by scooping up from the bottom.
Thoroughly mix in the coconut.
Sift the flour, add it in 3-4 batches, and mix it in by folding up from the bottom. Mix until the previous batch is incorporated before adding the next batch.
Microwave the milk and butter together for 1 minute. Add a little of the batter and mix together.
Add Step 5 into the batter and use a rubber spatula to fold in from the bottom.
Fill the cups about 70% full.
Bake for 25 minutes in an oven preheated to 170°C. Once an inserted skewer come out clean, they're done.
Cool upside down on a rack.
Maker the strawberry cream. Whip together the ● ingredients.
Mix together the strawberries and granulated sugar. Blend in a blender to purée.
Combine Steps 10 and 11 and the strawberry cream is done. Put the cream into a piping bag with a star-shaped nozzle.
Cut out a small hole in the center of the cupcakes.
Fill the hole with cream and place the cut out piece on top of the cupcake. Pipe a squeeze of cream in a spiral motion to cover the cupcakes.
After decorating them, they're finished! They're extra cute if you put them in cupcake wrappers.
Story Behind this Recipe
When you squeeze butter-rich cream on the cupcakes and chill them in the refrigerator, they harden easily. So I decided to make with a fluffy sponge cake base. I got the idea to gouge out the center from Chie Kato's cook book. The difference in the outcome is worth the extra effort!
You don't need to add coconut, but adding it changes the texture and makes them tastier. I used cupcake holders that were quite deep so I could only make 4, but if you use regular muffin cups, I think you could probably get 5-6. If you only make 4, you'll have some strawberry cream leftover.