Cream Cheese Mini-Cakes
Ingredients
# 40 g cream cheese# 1/2 tablespoon white wine
# 1 tablespoon double cream
# 1 tablespoon sunflower oil or other vegetable oil
# 1/4 teaspoon vanilla extract, to taste
# 2 medium eggs
# 50 g granulated sugar (about 3 Tablespoons, I think)
# 50 g flour|plain flour (about 3 Tablespoons, I think)
# 1/2 teaspoon baking powder
butter cream filling
# 3 tablespoons superfine sugar|caster sugar
# 50 g butter|unsalted butter, softened
# 3 tablespoons double cream
Peanut cream filling
# 2 tablespoons superfine sugar|caster sugar
# 6 tablespoons double cream
# 4 tablespoons crunchy Peanut butter
1. Line 4 ramekins (9 x 5 centimeters) with greaseproof paper- you can either cut pieces to size, or just press the paper into the dishes so the finished cakes will have a ripply, crinkled-paper shape.
2. Put the cream cheese and white wine into a heatproof container, cover, and microwave for 20 seconds at 500 watts.
3. Take out and whisk until creamy.
4. Add the double cream, oil, and vanilla extract, and mix well.
5. In a separate bowl, beat the eggs.
6. Add the Granulated sugar|Sugar and whisk until it thickens.
7. Add the flour and baking powder to the egg mixture.
8. Whisk lightly, then add the cream cheese mixture.
9. Half fill each ramekin dish with batter.
10. Cover loosely with cling film/plastic wrap, allowing plenty of room for the cakes to rise.
11. Microwave on low heat (150-200 watts) for 5 minutes.
12. Turn up to a higher heat (500 watts) and microwave for another 1 1/2 minutes.
13. Turn the cakes out while they are still hot and peel off the greasproof paper.
14. Optional buttercream: Mix superfine sugar|caster sugar with softened butter until it becomes pale.
15. Slowly add double cream, mixing as you go.
16. Optional Peanut filling:.
17. Add superfine sugar|caster sugar to 6 double cream.
18. Whisk for 5-6 minutes, until thick, then add Peanut butter and mix well.
2. Put the cream cheese and white wine into a heatproof container, cover, and microwave for 20 seconds at 500 watts.
3. Take out and whisk until creamy.
4. Add the double cream, oil, and vanilla extract, and mix well.
5. In a separate bowl, beat the eggs.
6. Add the Granulated sugar|Sugar and whisk until it thickens.
7. Add the flour and baking powder to the egg mixture.
8. Whisk lightly, then add the cream cheese mixture.
9. Half fill each ramekin dish with batter.
10. Cover loosely with cling film/plastic wrap, allowing plenty of room for the cakes to rise.
11. Microwave on low heat (150-200 watts) for 5 minutes.
12. Turn up to a higher heat (500 watts) and microwave for another 1 1/2 minutes.
13. Turn the cakes out while they are still hot and peel off the greasproof paper.
14. Optional buttercream: Mix superfine sugar|caster sugar with softened butter until it becomes pale.
15. Slowly add double cream, mixing as you go.
16. Optional Peanut filling:.
17. Add superfine sugar|caster sugar to 6 double cream.
18. Whisk for 5-6 minutes, until thick, then add Peanut butter and mix well.
This article uses material from the "Cream Cheese Mini-Cakes" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
