Friday, July 8, 2011

Foodie Friday, more cheesecake cuppies! :)

Happy FOODIE FRIDAY!!!  :)
Okay, you saw a similar post last week but I actually made these again....folllowing her recipe closer.  :)  These are DELISH too!!  My BF likes them better than the first, but I still lean toward the first ones, although it's close.  THese are really good too! 
I originally got the recipe from one of my fave blogs.  Confessions of a Cookbook Queen.

She has an AWESOME blog and you HAVE to check that out too!!!

Here is my addaption to the recipe but much closer to her original post.

Confetti Cheesecake Cupcakes with Cake Batter Cream Cheese Frosting
white cake batter - that means make it according to the directions

8 oz package cream cheese, softened
1 egg
1/4 cup sugar
1/2 teaspoon baker's mystery flavor .  you could use plain ol' vanilla if you don't want to mess with this)

Preheat oven to 350 and line 24 muffin tins with liners. 

Make cake according to pkg directions and fill liners about 1/2 way with the batter. 

Mix filling ingredients until smooth and put a dollop in each liner.  Bake for about 17 minutes or until set.

Cake Batter Cream Cheese Frosting:
1 stick salted butter, softened
8 oz cream cheese, room temperature
1/2 teaspoon vanilla
1 teaspoon baker's mystery flavor (you could omit this, or use vanilla, but again, I really like this!)
3 cups powdered sugar
1/2 cup white cake mix (MIX--NOT BATTER)

In the bowl of a mixer, beat butter, cream cheese and extract(s) on medium speed until smooth. Add powdered sugar and cake mix and beat on low until just combined. Increase speed to medium-high and beat for 2 minutes. If frosting is too thick, mix in a bit of heavy cream or milk until desired consistency is reached.

Frost cuppies once they are cooled!  

These had a nice cheesecake filling, imagine that! :)  YUMMO!  Makes enough to share, but who wants to???  :)


Oh, and she says to ADD SPRINKLES for God's Sake!!  :)  So I did...this time.  ;)

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