Ingredients
3 (8 oz.) pkg. cream cheese, softened
1 c. sugar
5 eggs
1 1/2 tsp. vanilla
1 (8 oz.) carton sour cream
1/4 c. sugar
1/2 tsp. vanilla
strawberry preserves
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Italian cream cheese — tiramisu, pasta, risotto finishing
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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Beat cream cheese in a large mixing bowl until soft and creamy. Gradually add 1 cup sugar, beating until light and fluffy. Add eggs, 1 at a time, beating after each addition. Stir in 1 1/2 teaspoons vanilla, stirring well. Spoon batter into paper lined miniature muffin pans filling 2/3 full. Bake at 300° for 30 minutes. Combine sour cream, 1/4 cup sugar and 1/2 teaspoon vanilla, stirring well. Spoon 1/4 teaspoon sour cream on each cupcake; top with small amount of strawberry preserves in center of sour cream mixture. Return cupcakes to oven; continue baking 5 minutes. Regular cupcake pans may be used, but time should be adjusted.