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- Jan 3, 2006
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In honor of Valentine's Day and cause I'm feeling lovey I thought I'd share a new recipe for some wonderful cupcakes I made up yesterday for my Valentine!
Gingerbread's Be My Valentine Cupcakes
24 Oreos (double stuff)
8oz cream cheese, softened
1/2 C raspberry jam
1/2 C sugar
1egg
box of chocolate cake mix (I used triple chocolate)
ingredients called for, for cake
1/4 C Amaretto liquor (optional)
tub of vanilla frosting
Place 24 cupcake liners into your cupcake pan. Spritz with a little nonstick baking spray. Preheat oven to 325. Place 1 Oreo in each cupcake liner. In a medium size mixing bowl, beat cream cheese, sugar, jam and egg until smooth. Spoon this mixture evenly over each Oreo (about a heaping tbsp for each). Bake for about 15 minutes or until just slightly set. Meanwhile, mix up your cake mix with called for ingredients, subbing about 1/4 C of the water amount for Amaretto liquor. (For example, the box I had called for 1 and 1/4 C water, so I used 1 C water and 1/4 C Amaretto). Allow the cupcakes to cool slightly and then spoon 1-2 tbsp of your chocolate cake mixture over the raspberry cream layer. Up the oven temp to 350 and bake for 15-18 minutes or until chocolate cake is set. Let cool and then frost with desired frosting, I recommend vanilla but you could use whatever you like.
Enjoy!
Gingerbread's Be My Valentine Cupcakes
24 Oreos (double stuff)
8oz cream cheese, softened
1/2 C raspberry jam
1/2 C sugar
1egg
box of chocolate cake mix (I used triple chocolate)
ingredients called for, for cake
1/4 C Amaretto liquor (optional)
tub of vanilla frosting
Place 24 cupcake liners into your cupcake pan. Spritz with a little nonstick baking spray. Preheat oven to 325. Place 1 Oreo in each cupcake liner. In a medium size mixing bowl, beat cream cheese, sugar, jam and egg until smooth. Spoon this mixture evenly over each Oreo (about a heaping tbsp for each). Bake for about 15 minutes or until just slightly set. Meanwhile, mix up your cake mix with called for ingredients, subbing about 1/4 C of the water amount for Amaretto liquor. (For example, the box I had called for 1 and 1/4 C water, so I used 1 C water and 1/4 C Amaretto). Allow the cupcakes to cool slightly and then spoon 1-2 tbsp of your chocolate cake mixture over the raspberry cream layer. Up the oven temp to 350 and bake for 15-18 minutes or until chocolate cake is set. Let cool and then frost with desired frosting, I recommend vanilla but you could use whatever you like.
Enjoy!
