Coconut Cream Cupcakes

YOU WILL NEED:

1 box Coconut Cake Mix
4 egg whites
1 cup cream
2 oz. salted butter, melted

For Topping:
1 bag Vanilla Frosting Mix
1 lb. cream cheese (2, 8 oz. packs)
4 oz. butter, salted (1 stick)
1 teaspoon milk or cream
1/4 teaspoon red wine vinegar

For Syrup:
1 can full fat coconut milk
1/2 cup granulated sugar
1/4 cup dark rum or water

INSTRUCTIONS:

Preheat oven to 350° F. Line your cupcake tin with cupcake papers.
Combine cake mix with egg whites, cream and melted butter. Mix for 30 seconds. Scrape down sides
and bottom of bowl. Mix for an additional 30 seconds. Pour batter into prepared cupcake forms, filling
about 2/3 full. Bake cupcakes for 18 minutes or until a toothpick comes out clean. Cool completely.
For the syrup, stir ingredients together. Stir until sugar is completely dissolved.
For the frosting, follow instructions on bag for the cream cheese frosting.
Assembly: Quickly dip the tops off the cooled cupcakes into the syrup. Scoop cream cheese frosting
on top and spread with desired design. Sprinkle with additional coconut. Enjoy!