Ever since I have caught hold of Bakin’ Without Eggs, I am on a baking spree with both our b’days being this month. While I was going through this book, I came across this recipe of cupcakes using cream cheese as topping while baking. This immediately made me remember the leftover cream cheese from Eggless Banana Pound Cake. So I knew I had to bake it before I challenge the bacteria to spoil the cream cheese. I also wanted to use my new set of silicone cupcake moulds which my aunt brought for me from US. 🙂 So when we made plans to visit my school friend who is in Indian Navy & posted nearby in Lonavala, I thought of killing all the birds with one cupcake.
Thankfully the cream cheese was perfectly edible as I’d frozen it. I quickly added some cornflour & chopped chocolate & the topping was ready. Pour the cupcake batter uptil 1/2 cupcake mold, then top it with cream cheese mixture & on top sprinkle some coarsely chopped almonds tossed in powdered sugar. I didn’t change the recipe except using the available cream cheese with me.
I made the mistake of filling the cupcake batter upto the mark of 2/3, whereas the recipe calls for filling only 1/2 with batter & rest with cream cheese topping. So the result was over flowing of the entire cream cheese layer on to the baking sheet. Due to this fiasco V didn’t want me to take these OVER THE TOP cupcakes to my friend’s house so I ended up eating almost all. 🙂
V liked them but wasn’t very keen with the cream cheese. I enjoyed them nicely chilled.
Sending these Layered Cupcakes to Bookmarked recipe Tuesday by Priya of Mharo Rajasthan Recipes. I would like to take this opportunity to thank Priya for her encouraging comments. She makes it a point of commenting on almost all of my posts & which in turn makes me feel being read & appreciated somewhere in this world. Thank you so much Priya.