Cream Cheese Cupcakes
Ingredients:
2 (8 ounce) blocks cream cheese, softened
3/4 cup sugar
1 1/2 teaspoons vanilla extract
2 eggs
vanilla wafers (one for each cupcake)
1 can any fruit pie filling
Combine cream cheese, sugar, eggs, and vanilla.
Beat until smooth. Place one vanilla wafer on the
bottom of each cupcake liner. Fill with cheese mixture
3/4 full. Bake at 375 degrees for about 20 minutes.
Top with a spoonful of the pie filling and chill.
Note: for picnics you can top with mini chocolate chips
or add before baking to make them less messy.
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Angel Cupcakes
Ingredients:
1 cup granulated sugar
1/2 cup flour
1/4 cup unsweetened cocoa powder
6 large egg whites at room temp
1/2 tablespoon cream of tartar
1 tsp. vanilla extract
1 tablespoon confectioners' sugar
Preheat oven to 375. Place paper baking cups in fourteen
standard muffin pan cups. Sift sugar, flour, and cocoa
powder into a small bowl and set aside. Place egg whites
and cream of tartar in a large mixer bowl. Beat on high until
stiff but not dry. Slowly add vanilla and fold in cocoa mixture,
half at a time until no streaks remain. Spoon about 1/4 cup
mixture into each cup. Bake 18-22 min. or until tops spring
back when touched. Remove cupcakes from muffin pan and
cool on rack. Frost as you wish or sprinkle with confectioner's
sugar instead.Note: I also sheet and fill the cups a little fuller
and make just 12 cupcakes.
