Cupcake with cream cheese

Cupcake with cream cheese

This wonderful cupcake is prepared very simply, from a minimum of ingredients. It has a rich taste, a rather dense, but moist texture due to the addition of kim chiz. You can serve this cupcake with any cream or glaze, decorating your favorite berries and fruits!

Cupcake

340 grams of butter at room temperature
230 g of cream cheese (Philadelphia, Almette, Buco)
3 cups of sugar
6 large eggs
3 cups of flour
1/8 tsp. Salt
1 tbsp. L. Vanilla extract

* I did 1/2 servings

Glaze

1/2 cup (75 g) of cream cheese
1/4 cup cream or milk
powdered sugar

All ingredients should be at room temperature.

Preheat the oven to 150 ° C. Grease the baking dish and sprinkle with flour.

Beat butter with cream cheese until light and fluffy. Without stopping to beat, gradually add sugar and vanilla. One by one enter the eggs. Gently mix the flour and salt.

Cupcake 3

Put the test in the prepared form. Bake for 1.5 hours or until sample on a clean toothpick. Allow the cake to cool for 15 minutes in the form, then gently remove and allow to cool completely.

For the glaze of a small bowl, whisk to mix the cream cheese with cream (or milk) to a homogeneous consistency. The amount of cream can be reduced / increased, it all depends on what the consistency of glaze more like. Add the powdered sugar to taste.

author: katelig