Cream Cheese Cupcakes Recipe
Yield: 18 ServingsRecipe by luhu.jp
Ingredients:
2 package: Cream cheese, 8 oz each
3/4 cup: Sugar,
3 each: Eggs, separated
18 each: Vanilla wafers,
FROSTING
8 ounce: Light sour cream,
1/2 cup: Sugar,
1 tsp: Vanilla,
Directions:
Cream the cheese and 3/4 cup sugar. Add egg yolks, one at a time.
Whip egg whites until soft peaks form. Slowly fold the whites and
cheese mixture together. Place a wafer in each of 18 paper cups in
muffin tins. Spoon mixture into cups and back at 350 F for 30
minutes. While cupcakes are baking, in a shallow pan stir together
sour cream, 1/2 cup sugar and vanilla. When cupcakes have finished
baking, increase oven to 400 F and bake frosting for 5 minutes; stir
and bake 5 minutes longer. Cool both cakes and frosting. When cool,
frost cakes and refrigerate.
Source from luhu.jp
Whip egg whites until soft peaks form. Slowly fold the whites and
cheese mixture together. Place a wafer in each of 18 paper cups in
muffin tins. Spoon mixture into cups and back at 350 F for 30
minutes. While cupcakes are baking, in a shallow pan stir together
sour cream, 1/2 cup sugar and vanilla. When cupcakes have finished
baking, increase oven to 400 F and bake frosting for 5 minutes; stir
and bake 5 minutes longer. Cool both cakes and frosting. When cool,
frost cakes and refrigerate.
Source from luhu.jp