Strawberry Cheesecake Coconut Cupcakes

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10955211_890893314278450_2469311928570523292_n Strawberry Cheesecake Coconut Cupcakes
Ingredients:

Ingredients
  • 1 2/3 c. flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 Tbsp granulated sugar
  • 1 large egg
  • 2 large egg whites
  • 1/3 c. fresh strawberry (mashed and pureed)
  • 1/4 c. buttermilk
  • 1/2 tsp vanilla
  • 3/4 cup diced strawberries
  • diced strawberries for the top topping
  • 1/2 c. coconut Flakes
  • chocolate chips
  • extra coconut for topping

Directions:
  Preheat Oven to 350~ (They will bake for 20 minutes) Sift together dry ingredients. Set aside. Mix butter and sugar in a separate bowl until fluffy. Add egg, then egg whites, one at a time. In a third bowl: whisk strawberry puree, buttermilk and vanilla. Slowly add the first bowl (flour mix) to the other two bowls. Then combine the two, slowly stirring. Fold in the 3/4 c. diced strawberries and 1/2 cup coconut. Fill paper lined muffin  tins 3/4, bake 20 minutes.

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  Cheesecake Frosting Ingredients:
4 ounces butter
 2 ounces cream cheese
2 ounces cheesecake filling (buy in the ready made tub)
 2 cups powdered sugar
 1 teaspoon vanilla extract

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Mix on low speed until creamy. Pipe into center of COOL cupcakes.

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 Frost with butter cream frosting:
  Ingredients
  3 c. confectioners' sugar 1 cup butter 1 teaspoon vanilla extract

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Top with diced strawberries, chocolate chips and coconut.


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Of course, as always, feel free to tweak. I was rushing a bit today. In hindsight, I could have played with the design a touch more. But they were a hit anyway.  Happy Snacking!

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