Mini Cheesecake Cupcakes
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Mini Cheesecake Cupcakes
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Mini Cheesecake Cupcakes - a delicious gluten free treat!
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Ingredients
- 250 gms – 1 cup cream cheese I used a reduced fat cream cheese and it worked just as well
- 75 ml – 2.5 oz. heavy cream whipping kind
- 75 gms – 2.5 oz. Sugar
- ½ tsp vanilla essence
- 1 egg
- 150 ml – 5 oz. extra cream for whipping as decoration
- Coloured fondant to make the coral/seaweed decorations
Notes
- You can make the cupcakes ahead and freeze them for a few days. I usually wrap them gently in foil (better if done individually or they may stick) and then put them in a Ziploc bag. Make sure they are completely cold before wrapping them. On the day you want to serve them, unwrap them and let them come to room temperature. If you are decorating them with whipped cream, do so at the last moment or the cream may get spoilt or it may melt.
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