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Lancewood Cheesecake Brownie Cupcakes
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Lancewood 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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