Cherry Cheesecake Cupcakes

Blogged at Recipe from Cupcakes From The Cake Mix Doctor by Anne Byrn. MY NOTES: I used cheesecake flavored pudding instead of the vanilla pudding. I used vanilla extract instead of the almond extract. I recommend to anyone that makes these, use a traditional graham cracker crumb/butter mixture for the crust instead of the vanilla wafers. The wafers got soggy and didn't taste like much of a crust at all. I filled my cups 2/3 full with batter before adding the cheesecake filling (I got exactly 28). If you don't want these to rise above the cupcake liners, only fill the cups 1/2 full with cupcake batter before adding the cheesecake filling (you'll probably get around 30-32).


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