JENNINE AND JUDI BAKE:CREAM CHEESE CUPCAKES TOPPED WITH WHIPPED CREAM AND BERRIES
adapted from an INSTAGRAM POST: COOKWELLFAST
Prep: 30 minutes
Cook: 18-20 minutes
Makes: 12-16 cupcakes
Two 8 oz softened packages of GOOD
3/4 cup granulated sugar
Two large eggs. Room temperature
1 tsp of GOOD vanilla
12 NILLA wafers
Extra creamy whipped cream
Fruit to garnish, optional
Preheat oven to 350 degrees
Add softened cream cheese, granulated sugar,
eggs, (one at a time) and vanilla to mixing bowl.
Mix well until blended.
Jennine and I added some of the fruit to the mixture
for extra taste.
Of course this leads to a purplelish-pinkish hue to the
batter as we used blueberries, blackberries and raspberries.
Add the NILLA wafers to the bottom of the cupcake
Then add the batter with a large spoon or ice cream scoop
to the NILLA wafers.
Don't over fill.
We used a 12 cup cake holder pan. You may have more
batter for more than 12 cupcakes.
Place in pre heated oven for 18-20 minutes.
It may come out a little soft to a toothpick prick but that's
most likely because of the cream cheese and the added fruit.
Let cool for five-ten minutes.
Then place in refrigerator for an hour or overnight.
Once chilled and firm, decorate with whipped cream and garnish
with any left over fruit.
Makes a tasteful bite. The color of the cupcakes makes for
a MEMORIAL DAY or a 4TH OF JULY dessert.