I made the GF cupcakes/cheesecake and Beezus loves them! Vacationing with gluten free is not very practical. So I made the cupcakes as dessert while we were staying in Omaha. I got the recipe below directly from Martha Stewarts Cupcake book p.104.
2 pounds GF cream cheese at room temperature
1 cup of sugar
1 tspn GF vanilla
4 eggs room temperature (Although I did not bother with that)
1 cup sour cream
42 Oreo cookies… for us we use GF K-Toons by Kinnikinnick You can find K-Toon at Whole Foods, Specialty stores, but also HyVee and I think Safeway. K-Toons come in both chocolate and vanilla cookies. I like both, my family likes many the vanilla. In this recipe I would use chocolate because how it will look.
1. Preheat oven to 275 F. Place cookie into the lined cupcake tin.
2. Medium/High beat the whole 2 pounds of cream chesses until it nice and smooth.
3. “Drizzle” in lightly beaten eggs. Add slowly, not too fast.
4. Beat in sour cream and salt
5. Stir in cookies by hand. How many cookies you stir in is ultimately your proactive. I put in roughly 6. I also did not do this by hand. I let the electric mixer/my favorite kitchen appliance and then after a minutes stirred it together a bit better and more evenly by hand.. Keep in mind that there is still that one solid cookie which will stay in the cupcake.
6. Cook for up to 22 minutes. I needed to go longer, but I am sure it depends on the oven you use.
7. Place in the fridge for at least 4 hours or over night.
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