I promised you the incredible
Cream Cheese Pound Cake
from my Birthday Tablescape
baked in these fun cupcake pans.
This is so buttery and delicious that
you can get away with little or no frosting.
I just piped some almond flavored frosting
around each tier to make them pretty.
Cream Cheese Pound Cake Recipe
3 C. cake flour
3 C. sugar
1 1/2 C. softened butter (no substitute)
8 oz. cream cheese (don't go low fat on this one)
6 large eggs
1 tablespoon vanilla
In a large mixer bowl cream the butter, cream
cheese, sugar and vanilla until fluffy. Add the
eggs two at a time, alternating with the flour
(1 C. at a time). Mix well and scrape the
bowl down after each addition.
Preheat the oven to 325 degrees.
Use the Pam with flour made for baking
and generously spray the pans.
Let the pans sit for a minute to let the
bubbles settle down. Spoon in the
batter to about 3/4 full. Bake at 325 for
about 20 minutes. Check to see if they
are baked by using a toothpick inserted
in the center. If it comes out clean they
are baked. Let cool in pan for 10 minutes
then gently remove.
I had no problem with removing them. I love
the baking spray with flour for these kinds of pans.
This recipe made 15 of these
tiered cake cupcakes.
You can also bake it in a bundt pan for
about 40 minutes.
Store in an airtight container if you aren't
going to use them that day.
This is how I presented them for the birthday
lunch with a little frosting and some raspberries
garnished with fresh flowers.
This is how hubby used up some of
the extras, on a bed of whipped cream
with fresh strawberries and strawberry
sauce for a darling Strawberry Shortcake.
I can just imagine them for a wedding
shower or little girl's parties
(that was how I first saw them,
my daughter in law had them for
one of my granddaughter's birthday
parties and each little girl got to
decorate her own - how fun!) or
a lot of other fun celebrations.