Category: Cupcakes

Debbie’s Delicious Scrumptious Cream Cheese Cupcakes

11/8/2014

The name says it all! Scrumptious.

Debbie’s Delicious Scrumptious Cream Cheese Cupcakes

INGREDIENTS:

·         2 8oz. packages cream cheese, softened

·         2 eggs

·         1 tsp. vanilla

·         ¾ cup sugar

·         1 tbsp. lemon juice

·         12 vanilla wafers

·         Fruit topping (Cherry, blueberry or strawberry works best)

DIRECTIONS:

1.    Preheat oven to 375ºF

2.   Use blender to mix, cream cheese, eggs, vanilla, sugar and lemon juice until smooth

3.   Line cupcake pan with paper cupcake cups

4.   Place wafer in the bottom of each cup

5.   Pour mixture evenly over the wafers to make 12 cupcakes

6.   Bake for 20 minutes

7.   Cool completely

8.   Pour topping on and serve

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Chai Cupcakes

11/7/2014

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I enjoy the exotic taste of chai. What an amazing mix if Indian spices. Imagine it in a cupcake. Here is the recipe inherited from a cousin.

Chai Cupcakes

INGREDIENTS:

·         1 cup milk

·         2 black tea bags

·         2 chai tea bags

·         ½ cup plain yogurt

·         ¾ cup white sugar

·         ¼ cup canola oil

·         1 teaspoon vanilla extract

·         1 cup all-purpose flour

·         ¼ teaspoon baking soda

·         ½ teaspoon baking powder

·         2 teaspoons ground cinnamon

·         ½ teaspoon ground ginger

·         ¼ teaspoon ground cloves

·         ½ teaspoon salt

·         1 pinch ground black pepper

DIRECTIONS:

1.    Preheat oven to 350ºF

2.    Grease a 12 cup muffin pan or line with paper baking cups.

3.    Heat the milk in a saucepan until almost boiling

4.    Remove from the heat and add the black tea and chai tea bags

5.    Cover and let stand for 10 minutes. Wring out the tea bags into the milk and discard bags

6.    In a medium bowl, whisk together the tea-milk, yogurt, sugar, oil and vanilla

7.    In a large bowl, sift together the flour, baking soda, baking powder, cinnamon, ginger, cloves, salt and pepper

8.    Pour the wet ingredients into the dry mixture and stir until blended

9.    Spoon the batter into the prepared cups, dividing evenly

10. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes

11. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting (vanilla or cream cheese is great!)

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Debbie’s Delicious Scrumptious Cream Cheese Cupcakes

Chai Cupcakes

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