11
12
R
aspbeRRy
C
heeseCake
C
upCakes
1 package cream cheese, softened (8 ounces)
1/4 cup sugar
1 egg
1/2 teaspoon vanilla
16 vanilla wafers (optional)
3 tablespoons seedless strawberry preserves
8 fresh strawberries, stemmed and halved
1 cup of your favorite frosting (optional)
1. Preheat The Sweetheart Cupcake Maker until ready light turns on.
2. Brush vegetable oil or cooking spray on cooking surfaces.
3. Beat cream cheese until smooth.
4. Add sugar, egg and vanilla and beat until smooth.
5. Crumble the vanilla wafers and place the crumbs at the bottom of the
cupcake wells.
6. Spoon about 2 tablespoons of cream cheese mixture into each
cupcake well. Bake 5-8 minutes or until softly set.
7. Carefully remove each cheesecake and place on a rack to cool.
8. Cover and refrigerate baked cheesecakes overnight or several hours
until well chilled.
9. Top with your favorite frosting (optional).
10. Heats the raspberry preserves and drizzle over the top of each
cupcake as a glaze. Garnish with mint and or raspberries.
b
luebeRRy
M
uffins
3 tablespoons butter, softened
6 tablespoons sugar
1 egg
3 tablespoons milk
2/3 cup all-purpose flour
1/2 teaspoon baking powder
Dash of salt
1/2 teaspoon cinnamon, optional
1/3 cup small blueberries
1. Preheat The Sweetheart Cupcake Maker until ready light turns on.
2. Brush vegetable oil or cooking spray on cooking surfaces.
3. Beat together butter and sugar until creamy.
4. Beat in egg and stir in milk.
5. Add dry ingredients and blend until the batter is smooth.
6. Stir in blueberries.
7. Spoon about 2 tablespoons of batter evenly into each cupcake
well. Bake for 5-8 minutes or until toothpick inserted in center
comes out clean.
8. Remove cupcakes and allow to cool.
