Friday, 15 June 2012

Cream Cheese Cupcakes





Cream Cheese Cupcakes

Ingredients

½ cup cream cheese

½ cup shortening or butter

1 teaspoon vanilla

1 ½ cups packed brown sugar

2 eggs

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

¾ cup milk



Method

1.                  Line twenty-four 2 ½ inch muffin cups with paper bake cups; set aside.

2.                  In a large bowl beat the cream cheese, shortening or butter, and vanilla with electric mixer on medium to high speed for 30 seconds.

3.                  Gradually add brown sugar, beating until light and fluffy.

4.                  Add eggs, 1 at a time, beating well after each.

5.                  Combine flour, baking powder, and salt. 

6.                  Add flour mixture and milk alternately to cream cheese mixture. 

7.                  Fill bake ups half full.

8.                  Bake in a 375° oven about 20 minutes or until a toothpick inserted in centers comes out clean. 

9.                  Cool on wire racks. 

10.              Makes about 24 cupcakes.



Cream Cheese Cupcakes was made and prepared by Shirley-Ann Pearman



Photography by Shirley-Ann Pearman



Recipe was taken from Better Homes And Gardens “All-Time Favorites” “©2001, 1999 Copyright by Meredith Corporation; the chapter on “Desserts”, page 69. 

Optional:  As soon as cupcakes have been removed from the oven and placed on cooling rack place about 4 to 5 chocolate chips onto the top of the cup while they are extremely hot.   With your spatula smooth chocolate over top of cupcake as chocolate chips melts.  Allow cupcakes to cool completely and chocolate to set.

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Thank You!

Shirley-Ann Pearman

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