Oreo Cheese cupcakes

For 24 cups Oreo Cheesecupcakes

25 Oreo Biscuits
1.5 lbs (abt 680g) of Cream Cheese
1.5 lbs of Butter (unsalted)
100g sour cream
2 tsp of vanilla extract/flavour
3 large eggs
300g of sugar


1. Softened the cream cheese by microwaving for about 30s (hi heat)
2. Add Butter and mix it with the cream cheese till a smooth consistency is achieved
3. Add Sugar intermittently and continue to mix SLOWLY with the aid of an electric mixer.
4. Lightly beat the eggs add in the eggs slowly. Continue to mix at a low speed
5. Add sour cream and Vanilla extract.
6. Continue to beat at low speed till all the ingredients are homogenous mixed.

Lay paper muffin liners in a 4 x 3 muffin baking tray. Remove the sugar filling from the Oreo biscuit and place one Oreo biscuit in each cavity. The Oreo biscuit will act as the base for the Oreo cheese cup cakes. Remember to place the rough surface (the side with Oreo imprints) facing up so that the cream cheese mixture will have a better grip of the biscuit.

Break the remaining biscuits in big chunks. Add half into the mixture and lightly mix them (Avoid stiring too vigorously as the Oreo chunks might disintegrate).

Scoop the cream cheese mixture into the muffin trays. Fill each cup till 3/4 mark. Top each cup with some Oreo biscuit chunks.

B4
























After


Preheat the oven at 175C for 15 mins

Bake the cupcakes at 175C for about 20mins.

Allow the cupcakes to cool before putting them in the fridge to set.