Sunday, April 10, 2011

Strawberry Cheesecake Souffle

♥ Beginner
Sadly, they're called souffle because they didn't cut it as cupcakes. They're still good, and definitely edible, I just should have made them in a souffle dish. That's the great part about failure, you usually still don't fail because something amazing comes out instead. And here you have it, my first blog "flop".

What you'll need: 

  • White cake mix
  • Eggs, Oil, Water (as suggested on mix)
  • 1 Cup Sour Cream
  • 1 Box Cheesecake Pudding
For the Creamy Center: 
  • One 8oz package of cream cheese
  • 1 1/2 C Sugar
  • Half a carton of Strawberries, to taste. 
  • 1/4 C. Heavy Cream

How it's done:

Start by preheating your oven at 350*F. Line your cupcake pans (or souffle dishes!).

Mix in large mixing bowl the cake mix, eggs, oil, water, sour cream, and packet of cheesecake pudding mix.  Only mix until well blended, over mixing will make your cupcakes go flat (as if it matters on this one, ha!).  Set aside.

In another large mixing bowl (or food processor) blend cream cheese, whole strawberries (minus the leaves!), sugar, and cream to desired consistency.  Mine was a little runnier than I would like it, it should be thick enough that you have to scrape it off your spoon.  Use cream to thin as needed.

Layer batter, strawberry cream cheese, and another layer of batter in your cupcake pan.

Bake for 18 minutes (or longer) until the tops are brown, and a toothpick comes out relatively clean. FYI, if your cupcakes explode as mine did, you may want to line your bottom rack in the oven to catch any spills or drips.  (I'll be cleaning my oven tomorrow!).

When they come out, let them cool in the pans before moving.  They will be fragile, but still so yummy!!!



Don't forget to frost before you enjoy them... of course, they are great without frosting too!!!!