Foodie

Sunday, August 20, 2006

Mini Cream Cheese Cupcakes

This recipe is from JoDeliBakery and the cupcakes were so good that Renee, who normally does not eat well, ate 6 at one go. Thanks Jo for sharing. The cupcakes freeze well and i could make them way ahead. I will thaw them the night before the party and decorate them with icing on the party day.

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Ingredients:

130g cake flour
½ tsp baking soda
½ tsp baking powder
125g cream cheese, at room temperature
135g butter, at room temperature
145g castor sugar
1 tsp grated lemon rind
2 nos. medium (Grade B) eggs, at room temperature
1 tbsp lemon juice

40 mini paper cups

Method:

Line muffin pan with paper cups.

Sift cake flour, baking soda and baking powder into a mixing bowl. Set aside.

Cream butter and cream cheese until light and creamy for 8-10 minutes. Add castor sugar and continue to mix until light and fluffy.

Beat in eggs, one at a time. Stir in lemon rind and lemon juice.

Finally, fold in sifted flour.

Fill a big piping bag with plain nozzle, pipe batter into paper cups.

Bake in preheated oven at 350f convection for 15 minutes

Remove the pan from the oven.

Rest for 10 minutes before removing the cupcakes from the pan .

Cool on wire rack.

Decorate as you wish and serve chilled.

These minis can be frozened and thawed before decorating.




Serves

21 comments:

Angie said...

Wa! Those muffins look definitely delicious!!

diddy said...

looks so light and fluffy! I want some!

new baker said...

hi! would love to try baking it as i have extra cream cheese in the fridge. may i ask, can i bake it in a square tin instead of in a muffin tin at the same temperature and timing? i have a microwave cum convection oven.

lilyng said...

new baker

certainly but the cooking time will be very much longer. test the center of cake for doneness.

Txin said...

Hi Lily Great beautiful cup cakes.

The ones with the white icing like a big flower or whirl. how do do ?

My plastic icing set is mini one. So can make small twirl. how to make big ones.

new baker said...

thanks lily!

fooDcrazEE said...

hmmmm..remind me of when i glazed it with icing sugar mixture of icing sugar and lemon juice. Garnish with candied lemon peel...yummy

lilyng said...

txin

fill your icing tube with buttercream and use the biggest star nozzle. Just squeeze and twirl on top of cupcakes. if the star is big, a single twirl will do .

Anonymous said...

I came across your blog only recently & enjoyed alot of your recipes.
Wow! Your muffins look so........delicious. As I have only recently started to make cakes, can you tell me the where do I get the cream cheese? Can I buy from Phoon Huat?

lilyng said...

anonymous

cream cheese is readily available in any supermarket here in the united states.

i am sure you can get from phoon huat singapore as i have heard from my friends that you can get all your cooking ingredients from there.

Wei-Li said...

Heyz!

Came across your blog, and saw the cream cheese cupcakes.. they were so tempting that I made them straight away... and they were yummy!

I added choc rice sprinkles in the last batch to give it a chocholaty taste.. it was good too

Thanks alot.. really enjoyed ur recipe, looking forward to more =)

Choon said...

Hi there fellow bakers!

Just finished baking and there are only two left......... yes, these are delicious!

Just a note to new baker, you should fill in only half of your paper cup size. Looks little but after baking, it fills up beautifully. I used plain flour instead of cake flour and it works out fine too.

Many thanks Lily for sharing this great receipe. I loved your blog! :)

ahmootha said...

Hi Lily,

I tried this cake today, and it turned out great, except I think I can do with less sugar and also for some reason the cake deflated. Any reason why it has dent in the middle? Tasted great though!

lilyng said...

ahmootha

slight deflation is expected but if it is great then it could be your oven temp. is too hot.

Cherryl said...

Hi! Just want to ask if i can use cream cheese spread in bottle instead of the cream cheese bar? Thank you very much.

lilyng said...

cherryl

i really do not know if it is going to work with this cream cheese spread as i have not found any recipe using this spread.

Anonymous said...

Hi Lily

Wonder if you have the recipe for the 鸡蛋糕 or egg cupcakes found in this link: http://www.camemberu.com/2008/09/katong-sin-chew-cake-shop.html.

I tried this cupcake last Sat and found it to be so so soft, fluffy and delicious. Yum Yum..

Or do you have the recipe for the sponge cupcakes similar to Crystal Jade's?

Cheers..
TSL

panda257 said...

Hi Auntie Lily.

Is it a must to use cake flour? How bout HongKong flour? and how do u make ur frosting?

lilyng said...

panda257

Cake Flour = hongkong flour

For the frosting, I would frost according to the occasion. The one in the picture is just a dollop of whipped cream and the bottom is Buttercream Icing which is the same as in all the birthday cakes.

Anonymous said...

Hi Lily! thanks for the recipes and the detailed explanation!
Re this recipe, I am wondering about the measurement for egg which is written "2 nos. medium (grade B) eggs". Do you mean it as 2 ounces which is equal to 58 grams?

lilyng said...

anonymous

This recipe is Jodelibakery and since Jo is in Malaysia, i think grade B eggs there is smaller in size but grading eggs is different here in the States Read about it http://www.aeb.org/LearnMore/EggFacts.htm#top.

2 ounces eggs will be fine.

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