1 cup + 2 tablespoons butter, softened
2-1/2 cups sugar
8 oz cream cheese, softened
6 eggs
3 cups flour
3 teaspoon vanilla
1 teaspoon baking powder
2 oz white candy coating (almond bark)
1/2 cups whipping cream
- Preheat oven to 350◦
- In a mixing bowl, combine 1 cup of the butter and sugar. Beat until fluffy
- Add eggs, one at a time, beating well after each addition.
- Add baking powder and flour.
- Stir in 2 teaspoons of vanilla.
- Using a 1/4 cup ice cream scoop as a measurement,spoon batter into paper-lined muffin tins.
- Bake for 20-30 minutes.
- Microwave the white candy coating and whipping cream in a microwavable bowl for 1 minute. Stir and continue to heat for 30 second intervals until the mixture is smooth. (Be careful not to overheat)
- Whisk in the remaining vanilla and butter.
- Working quickly, dip the tops of the cupcakes in the frosting. If the mixture starts to harden, microwave in 10-15 second intervals.
- Decorate with pretty flowers. If you can't make them, you can often buy them near the frosting isle of your store.
Image courtesy of Mapichai at FreeDigitalPhotos.net
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