Cream Cheese has been a rare ingredient for me as I don’t get it even in supermarkets at my place. So when I saw a recipe for making it at home, I immediately tried it. And it has been my go to recipe for a few years. But recently I found that there is a simpler recipe which produces the most smoothest cream cheese ever at home and I have already made two batches of it. So what do I do with all those cream cheese? I made cheese cakes, cup cakes and three different type of frostings ( video coming soon) and now I don’t have any of the cream cheese left. I think I will make it after two months. It has been an overload of cream cheese last month.
When Valli announced the theme as Christmas special for this month’s BM, first I though of making traditional recipes. But when I took a look at my recipe index, I found that I have made so many Christmas special recipes in the past. And when I was browsing for more inspirations, I found that any recipe which can be served at parties or any recipe which can be taken to friend’s home all came under Christmas recipes. So why not make some special bakes apart from traditional dishes? So this week, for the three days, you will see delicious bakes which you can make for this Christmas and make your family and friends happy.
As I mentioned earlier, I had a huge batch of cream cheese to be used and so these cupcakes were chosen for the first day of this week. These are so easy to make. You just have to beat everything together. And once the batter was done, my daughter took the work of filling the liners. She loves the scooping with an ice cream scoop so much. When the cupcakes were ready, she couldn’t wait until they were frosted. She tasted one when it was still warm and she just loved it. I took a small bite from that. The tang of the cream cheese nicely shows in the cupcakes. I also made a frosting with whipping cream and cream cheese to top the cupcakes and it went wonderfully well with the cupcakes.
Makes 9 Cupcakes
Maida / Flour – 1 cup + 2 tbs
Baking Powder – 1 tsp
Salt – a pinch
Homemade Cream Cheese – 60 gm
Butter – 60 gm
Sugar – 125 gm
Vanilla – 1 tsp
Curd – 1/4 cup
Oil – 1/4 cup
Milk – 1/4 cup
Preheat oven to 175°C.
In a bowl cream together butter and cream cheese.
Add sugar and beat until dissolved.
Add oil, milk, curd and vanilla essence.
Beat until incorporated.
In another bowl whisk together flour, baking powder and salt.
Add it to the butter mixture and beat until it forms a smooth batter.
Line the cupcake moulds with paper liners.
Divide the batter between 9 liners.
Bake for 25 – 35 minutes or until a tooth pick inserted comes out clean.
Remove from oven, transfer the cup cakes to a wire rack to cool completely.
Decorate with any butter cream of your choice and enjoy!