http://www.flickr.com/photos/glamour_junkie/ / CC BY-NC-ND 2.0
Most of the times, cupcake recipes are based on flour and baking powder, plus ingredients that give the color and the flavors. However, there are recipes likes the one described below, which don’t call for baking powder, thus being faster and easier. As cheesecake is an all times favorite of both kids and adults, cheesecake cupcakes would surely make a memorable dessert and an excellent food for parties.
Ingredients for 24 cheesecake cupcakes:
3 oz. cream cheese
1 cup flour
1 egg
2 tablespoons sugar (white or brown, your choice)
1/4 lb. butter
1 teaspoon vanilla
2-3 oz, pkgs. cream cheese
1 teaspoon sour cream
Method:
In a bowl, blend together the 3 oz. cream cheese and the butter until they are mixed well. Add the flour. Blend well until you obtain a homogenous mixture. Divide it into 24 small balls and press them into cupcake tins. It’s easier to make equal balls if you follow this procedure: split the batter in two equal parts, then each part into two equal ones and so on, until you get your 24 cheesecake cupcakes to be. Take care not to fill the cupcake molds completely, because you’re going to add more on top of this batter.
Beat 2-3 oz. pkgs. cream cheese together with the sugar, 1 teaspoon vanilla and 1 egg all together in a bowl. Spoon the mixture in the cupcake tins, on top of the batter you’ve already filled in.
Preheat the oven and bake the cupcakes at 350 degrees F for 20 minutes. You can check them after 15 minutes to see how they are doing.
After the cheesecake cupcakes are baked, let them cool, then spread 1 teaspoon sour cream on each and 1 teaspoon jam or jelly for topping. Strawberry jam is just perfect. For festive occasions, you can use themed hard sugar decorations or jelly candies.
Cheesecake Cupcakes
http://www.flickr.com/photos/glamour_junkie/ / CC BY-NC-ND 2.0
Most of the times, cupcake recipes are based on flour and baking powder, plus ingredients that give the color and the flavors. However, there are recipes likes the one described below, which don’t call for baking powder, thus being faster and easier. As cheesecake is an all times favorite of both kids and adults, cheesecake cupcakes would surely make a memorable dessert and an excellent food for parties.
Ingredients for 24 cheesecake cupcakes:
Method:
In a bowl, blend together the 3 oz. cream cheese and the butter until they are mixed well. Add the flour. Blend well until you obtain a homogenous mixture. Divide it into 24 small balls and press them into cupcake tins. It’s easier to make equal balls if you follow this procedure: split the batter in two equal parts, then each part into two equal ones and so on, until you get your 24 cheesecake cupcakes to be. Take care not to fill the cupcake molds completely, because you’re going to add more on top of this batter.
Beat 2-3 oz. pkgs. cream cheese together with the sugar, 1 teaspoon vanilla and 1 egg all together in a bowl. Spoon the mixture in the cupcake tins, on top of the batter you’ve already filled in.
Preheat the oven and bake the cupcakes at 350 degrees F for 20 minutes. You can check them after 15 minutes to see how they are doing.
After the cheesecake cupcakes are baked, let them cool, then spread 1 teaspoon sour cream on each and 1 teaspoon jam or jelly for topping. Strawberry jam is just perfect. For festive occasions, you can use themed hard sugar decorations or jelly candies.