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.




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