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HEAT oven to 350°F. PLACE a paper cupcake liner in each of 12 muffin cups. BEAT cream cheese with a hand-held electric mixer until fluffy. Add granulated sugar and butter extract, beating well.
BEAT cream cheese with a hand-held electric mixer until fluffy. Add granulated sugar and butter extract, beating well. Add eggs, one at a time, beating well after each addition. PLACE a vanilla wafer, flat-side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. ALLOW tarts to cool completely.
Preheat the oven to 350ºF. Line a standard cupcake pan with twelve paper baking cups, or grease the pan with butter if not using baking cups.
The filling is similar: sweetened ricotta and orange zest combine with whipped cream to make the cake even lighter. Get the Cannoli Icebox Cake recipe . PHOTO: JOSEPH DE LEO; FOOD STYLING: MAKINZE ...
PREPARE cake batter as directed on package. Mix cream cheese, egg and sugar until well blended. SPOON half the cake batter into 24 paper-lined muffin cups. Top each with about 1-1/2 tsp. cream cheese mixture and 1 cookie; cover with remaining cake batter. BAKE 19 to 22 min. or until toothpick inserted in centers comes out clean.
Filled with the sweetest spiced cream cheese frosting and baked with plenty of those beloved pumpkin spices, it’s a guaranteed fall favorite. Get the Pumpkin Whoopie Pies recipe . PHOTO: ROCKY ...
Just when we thought a millionaire shortbread couldn’t get richer, we switched up the recipe to feature layers of chocolate shortbread, caramel, and an added bonus of a cookie 'n' cream filling ...
In a medium bowl beat cream cheese, butter, lemon juice, and vanilla until smooth. Slowly add in powdered sugar 1 cup at a time, on low speed until smooth. Beat in milk 1 tsp. at a time until ...