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Blueberry Creamcheese cupcakes|BeChai Bumanglagさん
手料理
  • 2013/10/27
  • 583

Blueberry Creamcheese cupcakes

レシピ
材料・調味料
Eggs
4
Cream cheese
16 oz
Vanilla extract
2 tsp
Sugar (crust)
3 T
Sugar (creamcheese filling)
11/4 cup
Melted butter
4 T
Cinnamon
1 tsp
Lemon juice
4 T
Blueberry preserves
1 can
Cornstarch
2 T
Sugar (blueberry toppings)
1/4 cup
Crushes graham crackers
1 1/2 cup
Whip cream
作り方
1
Crust: combine crushed graham crackers, 3T sugar, cinnamon, melted butter. Line cupcake liners in cupcake tins. Fill liners w/ 1/4 mixture. Press them at the bottom of the liners using shotglass. Preheat oven 325 degrees. Bake crust for 5 mins. Set aside and cool.
2
Cream cheese: Beat cream cheese, 1 1/4 cup sugar, vanilla extract until fluffy. Add one egg at a time. Add lemon 3T lemon juice. Beat until smooth. Fill cupcake liners w/ cream cheese batter til 3/4 full. Bake for 22 mins. Refrigerate for 4 hrs.
3
Blueberry toppings: Combine blueberry preserves, 1/4 sugar, 1T lemon juice and cornstarch in a saucepan. Cook over medium heat until thick. Set aside and cool.
4
Decorating cupcakes: shake whip cream and spray on top of cupcakes and decorate with blueberry in the middle.
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