Sunday, September 16, 2007

Black Bottom Cupcakes

I wanted to use the cream cheese I had leftover from making cream cheese frosting & thought these seemed interesting. I reduced the sugar & the end result wasn't sweet enough, so I think the original amount should be used.
For the filling, if trying to avoid egg whites, give this recipe a try.
Cream Cheese Filling
8 oz cream cheese, room temperature
1/3 cup sugar
1 tblspn soy yogurt/yogurt
2 tsp cornstarch
1 tsp vanilla extract
pinch of salt
  • Beat cream cheese, sugar & yogurt till smooth.
  • Beat in cornstarch and vanilla extract & pinch of salt. Set aside & follow recipe for cake batter.

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