Today's random inspiration: berry cheesecake cupcakes. I love cheesecake SO much and I think this size is perfect. It keeps you from eating a huge slice of cake and is so easy to make.
Ingredients:
Cheesecake filling:
Prepare berry purée:
Note: I used blackberries, raspberries and blueberries. The recipe called for raspberries only, but I like the deeper, richer color of the mix.
Line your cupcakes with graham crackers, and top it off with the creamcheese filling.
Add a little fruit purée on top:
Swirl a toothpick to make pretty patterns:
Bake for about 25 minutes, et voilà!
Divine.
Eat away my babes,
M.
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