View source for Cream Cheese Mini-Cakes





== Ingredients ==

# 40 	 g [[cream cheese]]
# 1/2 	tablespoon [[white wine]]
# 1 	tablespoon [[double cream]]
# 1 	tablespoon [[sunflower oil]] or other [[vegetable oil]]
# 1/4 	teaspoon [[vanilla extract]], to taste
# 2 	medium [[egg]]s
# 50 	g [[granulated sugar]] (about 3 Tablespoons, I think)
# 50 	g [[flour|plain flour]] (about 3 Tablespoons, I think)
# 1/2 	teaspoon [[baking powder]]

[[butter]] [[cream]] filling

# 3 	tablespoons [[superfine sugar|caster sugar]]
# 50 	g [[butter|unsalted butter]], softened
# 3 	tablespoons [[double cream]]

[[Peanut]] [[cream]] filling

# 2 	tablespoons [[superfine sugar|caster sugar]]
# 6 	tablespoons [[double cream]]
# 4 	tablespoons crunchy [[Peanut]] [[butter]]

== Procedures ==


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 [[egg]]s.

6. Add the [[Granulated sugar|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 [[superfine sugar|caster sugar]] with softened [[butter]] until it becomes pale.

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

16. Optional [[Peanut]] filling:.

17. Add [[superfine sugar|caster sugar]] to 6 [[double cream]].

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

[[Category:Bhutanese cuisine]]
[[Category:Appetizer Recipes]]
[[Category:Bhutanese cuisine]]
[[Category:Cream cheese Recipes]]
[[Category:Double cream Recipes]]

[[Category:Sunflower oil Recipes]]
[[Category:Vanilla extract Recipes]]
[[Category:White wine Recipes]]