came out great

Trying something new & different.

fast great lil cheesecakes

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. For 4-6 cupcakes. Recipe by nyonta

I swapped fresh strawberries with freeze-dried ones and my oh my, these babies are packed with so much flavor, plus it helps my cream cheese frosting stay stable and pretty!

I received strawberries and remembered "Moist Milky Banana Cupcake" recipe that used condensed milk. I just thought that condensed milk would probably go well with strawberries, so I tried making these.Step 1: When microwaving the strawberries, open the door to check on them 2-3 times and make sure that they haven't boiled over. They're done when they become like a loose jam. Step 3: Make sure to add the egg a little at a time. When you first start adding the egg, it won't combine well, but if you add little by little and mix in quickly each time, it will begin to blend together. If it still doesn't blend then add the powder ingredients in quite small amounts and mix to fix. Recipe by Sabumochi

This is my combination of a few recipes that go well together.