Cheesecake Brownie Cupcakes
Ingredients:
Brownie layer:
250 ml canola oil
500 ml sugar
4 large egg(s)
10 ml vanilla essence
250 ml cake flour
160 ml cocoa powder
1 ml baking powder
2 ml salt
Cheesecake layer:
230 g LANCEWOOD® Medium Fat Plain Cream Cheese
2 large egg(s)
250 ml sugar
To finish:
cocoa powder for dusting
strawberries (optional)
Method
- To achieve the best results – please follow the recipe meticulously.
- Preheat the oven to 180°C. Line 2 muffin pans with 3cm high cupcake cases.
Brownie layer:- Beat the oil and sugar until well blended. Add the eggs and the vanilla and mix with a wooden spoon until just combined. Do not overmix.
- Sift the flour, cocoa, baking powder and salt together. Gradually whisk into the oil mixture until just combined.
- Set aside.
Cheesecake layer:- Beat the cream cheese, eggs and sugar together until well combined.
- Spoon the brownie mixture into the cupcake cases, then spoon the cheesecake mixture on top.
- Bake for 20 minutes.
- Leave to cool.
To finish:
Dust with cocoa and serve with fresh strawberries.
HINTS & TIPS:- It is important to follow the instructions, for the best results.
- Use large eggs and not extra-large eggs.
- Use a wooden spoon to mix and be careful not to overmix.
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