Recently, while surfing the net, I saw someone post her pictures of baked cheese cupcakes and oh my! The cupcakes were cute!!! Cute things always attract me and these cupcakes were no exception. I took a quick look at the ingredient list and it further affirms my decision to bake them! The ingredients needed were so simple and the steps were easy to follow! Here goes:
Recipe with Pictures
Makes 6 cupcakes
Ingredient list:
- 250g of cream cheese (I used Philadelphia)
- 50g of caster sugar
- 1 egg (my egg weighs about 65g)
- ½ tsp of vanilla essence
- 6 Oreo cookies
- A few pieces of Oreo cookies, mini Oreos cookies and some Smarties for decoration
My Oven Settings:
150°C; top and bottom heat; about 20 minutes
(Settings would differ from oven to oven. Please experiment with yours!)
Steps:
1. Line a muffin tray with cupcake cases. Place a piece of Oreo cookie into each cupcake case. (You can do it later before filling them too).
2. Cream the cream cheese and sugar till smooth.
3. Beat in egg and vanilla essence till just combined.
4. Fill each case with the cupcake batter to ¾ full. Now, unleash your creativity and decorate the cupcakes to your own liking!
5. Bake them in a preheated oven at the settings mentioned above.
6. Cool them in a cooling rack till room temperature and refrigerate them for at least 4 hours before consuming.
Note:
- Do not over-beat the mixture after adding in the egg as it would incorporate lots of air into the mixture which might cause the cupcakes to crack more easily during baking.
- Even if there are cracks, chances are, they would “fuse” together after cooling down and refrigeration. If the cracks are still there, they would also be less obvious after chilling. (It’s true. This happened to mine XD).
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Makes 6 cupcakes
Ingredient list:
- 250g of cream cheese (I used Philadelphia)
- 50g of caster sugar
- 1 egg (my egg weighs about 65g)
- ½ tsp of vanilla essence
- 6 Oreo cookies
- A few pieces of Oreo cookies, mini Oreos cookies and some Smarties for decoration
My Oven Settings:
150°C; top and bottom heat; about 20 minutes
(Settings would differ from oven to oven. Please experiment with yours!)
Steps:
- Line a muffin tray with cupcake cases. Place a piece of Oreo cookie into each cupcake case. (You can do it later before filling them too).
- Cream the cream cheese and sugar till smooth.
- Beat in egg and vanilla essence till just combined.
- Fill each case with the cupcake batter to ¾ full. Now, unleash your creativity and decorate the cupcakes to your own liking!
- Bake them in a preheated oven at the settings mentioned above.
- Cool them in a cooling rack till room temperature and refrigerate them for at least 4 hours before consuming.
Note:
- Do not over-beat the mixture after adding in the egg as it would incorporate lots of air into the mixture which might cause the cupcakes to crack more easily during baking.
- Even if there are cracks, chances are, they would “fuse” together after cooling down and refrigeration. If the cracks are still there, they would also be less obvious after chilling. (It’s true. This happened to mine XD).
Comments:
This is one of the simplest recipes I ever come across! Needless to say, they taste great too! With refrigeration, the Oreo cookie at the base of the cupcakes is not soft but is still crunchy (unlike the Oreo Cupcakes I made previously). Yummy yummy!
Recipe Source: Adapted from Ms Angela Chia
