STRAWBERRY CHEESECAKE CUPCAKES

{1} We had a great Easter weekend celebrating our Saviour! Loved spending the day with our church family first, and then getting to see cousins and family for the rest of the day. And you would be so proud of me. I actually took lots of pictures…of people not food. This strawberry chocolate cheesecake will just have to happen again so I can get better pictures.

{2} My hubby and I have started watching Lost on Netflix. Unfortunately for me, I know the ending because it was all over Facebook at the time. Still, it is easy to get hooked, and I want to keep watching more episodes into the wee hours of the night. 


{3} Our crazy dog decided to help herself to over a pound of chocolate from the kids Easter basket’s. I told them to keep it up on a counter or cupboard, but they do not listen. Of course, I know what a thief the beast is. She was acting a little hyper and crazy last night, so we googled and called a 24 hr. vet line to see if there was anything we could do.

We finally decided that for her weight, she would have had to eat a lot more peanut butter Easter bunnies to be really sick. Thank goodness I only bought the cheapo chocolate this year. So since we saved lots of money, I’m thinking shopping trip right? She is totally fine this morning. Thank goodness!

Ingredients

  • For the Cupcakes
  • 1 strawberry cake mix
  • 1 - 3.4 ounce instant strawberry pudding mix
  • 1/2 cup oil
  • 4 eggs
  • 1 cup milk
  • For the Cheesecake Filling
  • 1 - 3.4 ounce package instant cheesecake pudding mix
  • 1/2 cup milk
  • 4 ounces cream cheese, softened
  • 1 1/4 cups Cool Whip, thawed
  • For the Strawberry Butter Cream
  • 1/2 cup shortening
  • 1/2 cup butter, room temperature
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon strawberry extract
  • 1 Tablespoon water
  • 3/4 cup diced strawberries
  • 5 cups powdered sugar
  • 24 whole strawberries
  • 48 graham cracker cookie sticks

Instructions

  1. Preheat the oven to 325 degrees. Line muffin tins with 24 cupcake liners.
  2. Beat the cake mix, pudding mix, oil, milk, and eggs for 2 minutes. Spoon batter into the prepared muffin tins. Bake for 18-20 minutes, or until the tops spring back. Cool on a wire rack.
  3. In a small bowl, whisk the milk and pudding mix until creamy and thick. Beat the cream cheese until creamy. Add the pudding and beat again. Fold in the whipped topping.
  4. ..................................


for full recipes please see : insidebrucrewlife.com

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