adapted from an INSTAGRAM POST: COOKWELLFAST
Prep: 30 minutes
Cook: 18-20 minutes
Makes: 12-16 cupcakes
INGREDIENTS:
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Two 8 oz softened packages of GOOD
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cream cheese
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3/4 cup granulated sugar
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Two large eggs. Room temperature
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1 tsp of GOOD vanilla
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12 NILLA wafers
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Extra creamy whipped cream
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Fruit to garnish, optional
INSTRUCTIONS:
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Preheat oven to 350 degrees
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Add softened cream cheese, granulated sugar,
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eggs, (one at a time) and vanilla to mixing bowl.
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Mix well until blended.
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Jennine and I added some of the fruit to the mixture for extra taste.
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Of course this leads to a purplelish-pinkish hue to the
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batter as we used blueberries, blackberries and raspberries.
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Add the NILLA wafers to the bottom of the cupcake baking cups.
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Then add the batter with a large spoon or ice cream scoop to the NILLA wafers.
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Don’t over fill.
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We used a 12 cup cake holder pan. You may have more
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batter for more than 12 cupcakes.
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Place in pre heated oven for 18-20 minutes.
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It may come out a little soft to a toothpick prick but that’s
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most likely because of the cream cheese and the added fruit.
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Let cool for five-ten minutes.
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Then place in refrigerator for an hour or overnight.
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Once chilled and firm, decorate with whipped cream and garnish
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with any left over fruit.
Makes a tasteful bite. The color of the cupcakes makes for
a MEMORIAL DAY or a 4TH OF JULY dessert.