Microwave-Steamed Cream Cheese Mini-Cakes
- Ready In:
- 16mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 40 g cream cheese
- 7.39 ml white wine
- 14.79 ml double cream
- 14.79 ml sunflower oil or 14.79 ml other vegetable oil
- 1.23 ml vanilla extract, to taste
- 2 medium eggs
- 50 g granulated sugar (about 3 Tablespoons, I think)
- 50 g plain flour (about 3 Tablespoons, I think)
- 2.46 ml baking powder
-
Butter cream filling
- 44.37 ml caster sugar
- 50 g unsalted butter, softened
- 44.37 ml double cream
-
Peanut cream filling
- 29.58 ml caster sugar
- 88.74 ml double cream
- 59.16 ml crunchy peanut butter
directions
- 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.
- Put the cream cheese and white wine into a heatproof container, cover, and microwave for 20 seconds at 500 watts.
- Take out and whisk until creamy.
- Add the double cream, oil, and vanilla extract, and mix well.
- In a separate bowl, beat the eggs.
- Add the sugar and whisk until it thickens.
- Add the flour and baking powder to the egg mixture.
- Whisk lightly, then add the cream cheese mixture.
- Half fill each ramekin dish with batter.
- Cover loosely with cling film/plastic wrap, allowing plenty of room for the cakes to rise.
- Microwave on low heat (150-200 watts) for 5 minutes.
- Turn up to a higher heat (500 watts) and microwave for another 1 1/2 minutes.
- Turn the cakes out while they are still hot and peel off the greaseproof paper.
- Optional buttercream: Mix caster sugar with softened butter until it becomes pale.
- Slowly add double cream, mixing as you go.
-
Optional peanut filling:
- Add caster sugar to 6 double cream.
- Whisk for 5-6 minutes, until thick, then add peanut butter and mix well.
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RECIPE SUBMITTED BY
I live in Los Angeles, and there are really great farmer's markets here, and corner stores featuring foods of many nations. I try to take advantage of these resources by using fresh seasonal produce and trying foods from different cultures. I don't exactly have the problem of not being able to find exotic ingredients; more often, I see things in the local stores (lotus root! passionfruit! chayote!) that turn out to be delicious when I finally learn how to prepare them. Interested in expanding my repertoire of techniques and cuisines, I finally took up my sister - Recipezaar member Roosie - on her recommendation to visit this site. I hear our parents use it too sometimes, but they don't seem to have figured out how to write reviews. My culinary pet peeve is when people stir rice while it's cooking, thereby making it gummy.