Preheat your oven to 180c and line a muffin tray with paper cases.
In a large mixing bowl, combine the sugar and olive oil together, then whisk in the milk mixture and vanilla extract.
Sift in your flour and baking powder and fold everything together to create a smooth batter. Stir in the desiccated coconut, mashed berries, freeze dried berries and your food colouring.
Divide the mixture between your cases and place these into the oven for 25 minutes to bake.
Whilst you cupcakes are cooling, beat the butter using an electric mixer until pale and fluffy. Gradually add in your icing sugar and continue to mix until you're left with a smooth, creamy frosting.
Pipe frosting onto each of the cupcakes and decorate with fresh berries!
