Cream Cheese Mini-Cakes

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  1. 40 g cream cheese
  2. 1/2 tablespoon white wine
  3. 1 tablespoon double cream
  4. 1 tablespoon sunflower oil or other vegetable oil
  5. 1/4 teaspoon vanilla extract, to taste
  6. 2 medium eggs
  7. 50 g granulated sugar (about 3 Tablespoons, I think)
  8. 50 g plain flour (about 3 Tablespoons, I think)
  9. 1/2 teaspoon baking powder

butter cream filling

  1. 3 tablespoons caster sugar
  2. 50 g unsalted butter, softened
  3. 3 tablespoons double cream

Peanut cream filling

  1. 2 tablespoons caster sugar
  2. 6 tablespoons double cream
  3. 4 tablespoons crunchy Peanut butter


1. Line 4 ramekins (9 x 5 centimeters) with greaseproof paper- you can either cut pieces to size, or just press the paper into the dishes so the finished cakes will have a ripply, crinkled-paper shape.

2. Put the cream cheese and white wine into a heatproof container, cover, and microwave for 20 seconds at 500 watts.

3. Take out and whisk until creamy.

4. Add the double cream, oil, and vanilla extract, and mix well.

5. In a separate bowl, beat the eggs.

6. Add the Sugar and whisk until it thickens.

7. Add the flour and baking powder to the egg mixture.

8. Whisk lightly, then add the cream cheese mixture.

9. Half fill each ramekin dish with batter.

10. Cover loosely with cling film/plastic wrap, allowing plenty of room for the cakes to rise.

11. Microwave on low heat (150-200 watts) for 5 minutes.

12. Turn up to a higher heat (500 watts) and microwave for another 1 1/2 minutes.

13. Turn the cakes out while they are still hot and peel off the greasproof paper.

14. Optional buttercream: Mix caster sugar with softened butter until it becomes pale.

15. Slowly add double cream, mixing as you go.

16. Optional Peanut filling:.

17. Add caster sugar to 6 double cream.

18. Whisk for 5–6 minutes, until thick, then add Peanut butter and mix well.