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Sernicki

Submitted by: Mary on 05/12/2003
4253 views
2.74 avg rating
167 votes
 
 
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Ingredients

BASE:

1/2 lb Cream cheese

3/4 C Splenda

1 1/2 t Vanilla

5 Eggs
TOPPING:

1 C Sour cream

1/2 C Splenda

1/2 t Vanilla

Directions

Cream cheese and splenda together and add vanilla. Add eggs, beating in one at a time. Pour into 22 paper cupcake cups (you MUST use the cupcake liners in this recipe) in a cupcake pan, keeping the cups about 2/3 full of batter.



Bake in 300 degree oven for 40 minutes.



Cool for 5 minutes, then top with:



TOPPING. Beat all ingredients together. Spoon a little of this onto each cupcake, where there should be a little depression formed after the cream cheese-egg cools. Put back into the oven for 5 minutes, then remove and cool.



For a little decoration, top each cake with a nut.

Servings

22

Calories

1.3 gram

Time to prepare

20 minutes

Difficulty

Easy
 

Comments

A few slices of strawberry along with these small cakes is wonderful.
 
 
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