Auntie Ems Cheese Cupcakes Recipes

Steps:

• Heat oven to 325°F. Place paper baking cup in each of 18 regular-size muffin cups; lightly spray paper cups with cooking spray. In small bowl, mix Crust ingredients. Spoon evenly into muffin cups; press down slightly.
• In large bowl, beat cream cheese, 1/2 cup sugar and the vanilla with electric mixer on medium speed until blended. Beat in eggs, one at a time, just until blended. Spoon filling evenly into muffin cups, filling each about three-fourths full.
• Bake 24 to 26 minutes or until filling is set. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
• In small bowl, mix fruit spread and frosting; spread over cupcakes. Refrigerate about 2 hours. Garnish each with small strawberry half.

Steps:

• 1. Heat oven to 300. Line muffin tins with paper cups
• 2. Cream the cream cheese and eggs together. Add sugar and vanilla. Fill muffin tins 3/4 full.
• 3. Bake 40 minutes. Remove from oven DO NOT TURN OFF OVEN!. Let cool 5 minutes, they will make a well in the center!
• 4. Blend topping with a spoon and fill wells. Add a drop of jelly to the center.
• 5. Return to oven and bake 5 minutes. Cool, then chill 6 hours or overnight

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffin pans with cupcake papers.
• Place one wafer cookie in the bottom of each cupcake paper. In a medium bowl, cream together cream cheese and sugar. Beat in eggs and vanilla until smooth. Pour over wafers in cupcake papers.
• Bake in preheated oven 15 minutes, until golden and set.

Steps:

• In a large bowl, combine flour, baking powder and salt.
• In a medium bowl, beat butter, sugar, eggs and extract.
• Pour in flour mixture in thirds adding 1/2 can of sweetened condensed milk in between (beginning and ending with flour mixture.).
• Add in grated Velveeta and blend well.
• Put in muffin cups 3/4 cup full only.
• Top with grated cheddar cheese.
• Bake in 350 oven for 20-25 minutes.
• Stays moist for 1 week in room temperature (covered in tight lid container).

Steps:

• For the cupcakes:
• Preheat oven 350 degrees F.
• Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
• In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.
• Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.
• For the cream cheese frosting:
• Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.
• The frosting can be used right away, or stored in the refrigerator up to a week.
• Frost cooled cupcakes with the cream cheese frosting.

Steps:

• Mix all in order. Fill cupcake liners 1/2 way. Bake at 350 ndegrees for 20-25 minutes or until light brown.

Steps:

• 1. Preheat oven 350 degrees F.
• 2. Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
• 3. In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.
• 4. Line 2 6-cup jumbo cupcake pans with jumbo paper liners, scoop the batter into the liners and bake at 350 degrees F for 30-40 minutes or until the toothpick comes out clean. Let cool.
• 5. Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.
• 6. The frosting can be used right away, or stored in the refrigerator up to a week.
• 7. Frost cooled cupcakes with the cream cheese frosting. Garnish with nonpareils.

Steps:

• MUFFINS:.
• Preheat the oven to 325 degrees F.
• In a medium bowl, sift the flour, baking soda and salt and set aside.
• In the large bowl of a stand mixer, combine the oil, buttermilk, eggs, vanilla extract and sugar.
• On low speed, slowly mix the dry ingredients into the wet ingredients just until smooth, careful not to overmix.
• Gently fold in the coconut.
• Place 18 paper muffin-tin-liners into muffin-tin cups (or grease the cups with butter).
• Fill each cup with a generous 1/4 cup of batter, so that it comes 3/4 th's up the side of each cup.
• Bake for 20 to 25 minutes, until a wood pick inserted in the middle comes out clean.
• Remove the cupcakes to a rack and allow to cool completely.
• FROSTING.
• Beat the cream cheese on low speed until smooth, scrape down the sides of the bowl.
• Add the butter and continue mixing on medium speed until smooth.
• Scrape down the bowl again.
• Add the powdered sugar in three additions at low speed, after each addition scrape down the bowl again.
• Add 1 teaspoon vanilla and mix on medium speed until fluffy, about 2 minutes.
• Frost each cupcakes with 3 teaspoon frosting and sprinkle with shredded
• coconut.
• The cupcakes will keep for about 3 days.