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Raspberry Cheesecake Cupcakes

This recipe is rated : 1

Recipe Ingredients

* 1 1/2 c. sugar
* 24 oz. light cream cheese, softened
* 1 tsp. vanilla
* 4 eggs
* 1 1/2 c. raspberries

Topping

* 8 oz. light cream cheese
* 1/4 c. sugar

Utensils:

* measuring cups
* measuring spoons
* large bowl
* mixer
* oven (You'll need help from your adult assistant.)
* cupcake liners
* cupcake pan

Cooking Procedures

1. Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius).
2. In a large bowl, use a hand mixer to blend the sugar, cream cheese, and vanilla.
3. Add eggs to cream cheese mixture one at a time and blend after adding each egg.
4. Line 24-cupcake pan with cupcake liners. Fill cupcake liners 3/4 of the way full with cream cheese batter.
5. Divide raspberries evenly between the 24 cupcakes and sprinkle on top of each cupcake.
6. Bake for 25 minutes at 350 degrees (176 degrees Celsius).
7. Remove from oven and let stand for 5 minutes. A well will form in the middle of each cupcake.
8. Turn the oven to 450 degrees Fahrenheit (232 degrees Celsius).
9. In a small bowl, blend together topping ingredients. Using a teaspoon, drop topping into the center of each cupcake.
10. Bake for 5 minutes at 450 degrees Fahrenheit (232 degrees Celsius).
11. Remove from oven and cool. Refrigerate for 1 hour. Keep refrigerated. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

d un ground. 117 BREADS CONSERVATION RECIPES KNEADED BREADS A bread board is not Required for any of these breads. The dough is soft and may be cut down and kneaded in the bowl by using rice flour on the hands. All of these breads are better baked in small portions or small loaves. Stiffly beaten whites of eggs folded into the dough before molding give a lighter bread. It is well to moisten the surface with milk or with a mixture made by beating the yolk or the white of an egg in 1

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