Blueberry Cheesecake Cupcakes
24 cupcakes ~ 350 oven 15 minutes
I'm sure your cupcake will look quite different than mine, since I was unable to follow my own recipe. I accidentally added butter to the cheesecake. Oops. Yours should rise more and not be as dense.
2 cup graham cracker crumbs or biscuit crumbs8 tablespoons melted butter
2 tablespoons of sugar
Pre-heat oven to 350 degrees. Mix all the ingredients together and press in to the bottom of your cupcake forms. I use "Nut and Party Cups" the largest size, from Micheal's, but you can use any cupcake papers. Put in the oven for 7 minutes, then set out to cool
Cheesecake
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened1 1/2 cup sugar
4 eggs
2 teaspoons vanilla extract
Make sure your eggs, and cream cheese are at room temperature. In a large mixing bowl, blend sugar and cream cheese until well blended and smooth. Add one egg at a time, blending well between each. Add in vanilla and blend.
(I use an ice cream scooper) Scoop mixture on top of your mini crusts. With most cucpackes you only want to fill 3/4 of the way, but these you can fill almost all the way up.
cook in the oven on 350 for 15 minutes and then set out to cool. Make sure you have an oven thermometer, and you do not leave them in longer than 15. Once they crack, they are over done, so don't wait for that.
once they have cooled put them in the fridge for 2 hours
Frosting
8 ounces Philly cream cheese
1/2 stick butter, room temperature
6-8 cups sifted powdered sugar
1 teaspoon vanilla
1 cup blueberries cooked down
1/4 cup of water
1/2 stick butter, room temperature
6-8 cups sifted powdered sugar
1 teaspoon vanilla
1 cup blueberries cooked down
1/4 cup of water
In a sauce pan put blueberries and water over a low heat. Let the blue berries simmer and cook down, but only for about 5-7 minutes. Be careful if you stir it, the blueberries can explode. There should still be large chunks of blueberries. Put in fridge to cool.
Blend cream cheese, butter, vanilla, and 4 cups of sugar in bowl. When blueberries have cooled, add the to the mixture and blend well, it's okay if it's a little chunky, but not so chunky that it will clog your pastry tip. Continue to add powdered sugar until the frosting is at desired consistency. Frost cupcakes and keep refrigerated.
4 comments:
lmao @ you not following your own recipe. Love it. :)
I really do need to learn to take my time. The problem is that I write my recipes out on the computer in the living room. When it's time to make them I run back in fourth trying to remember ingredients. I saw that I had butter thawing on the counter so I threw it in the bowl. By the time I went back to check the recipe again I hadn't even noticed that there was no butter in the ingredients list. I kept going and while they were baking I was going to make frosting, uh oh, where's my butter for the frosting. lol
yummy i need to try them all.
they all look delicious!
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