Bird Nest Cupcakes

Preheat oven to 175°C (convection). Line a muffin tray with cupcake liners and set aside.

Wash and slice the strawberries. Purée the strawberries until they become a chunky purée. In a bowl, mix together the dry ingredients and set aside. Melt the butter and stir in the sugar. Stir in the egg, yogurt, milk and vanilla extract. Gradually add the dry ingredients to the wet ingredients and mix until smooth. Fold in the strawberry purée. Divide the batter between the prepared cupcake liners, making sure to fill no more than ¾ of the way up. Bake for 20 minutes, or until a toothpick when inserted comes out clean. Cool completely.

Beat cream cheese, butter, lemon juice, lemon zest, and vanilla together until smooth and fluffy. Add powdered sugar in 2 additions. Beat until creamy. Add the powdered sugar or lemon juice as needed.

Place the coconut in a bowl and add a few drops of food dye. Mix with a spoon until the coconut has turned green.

When the cupcakes are cool, spread some icing on each cupcake and sprinkle with the dyed coconut. Place 2-3 eggs onto the middle of each cupcake.