Monday, May 07, 2012

Blueberry Cream Cheese Cupcakes

I was in such a hurry after piping these to get them to church that I forgot to take a pic. I used blueberry jam (made with Splenda), low-fat cream cheese and confectioner sugar to make these little pieces of heaven. You could actually use as a bagel spread too. Just put in the fridge after mixing, and then again after piping.

Ices 25 cupcakes using jumbo tips (adjust as needed for regular piping tips):
4 oz Blueberry Preserves
1 8 oz block of low-fat cream cheese
6 cups powdered sugar*
1 tbsp meringue powder*

*I live in humid area and to make stable I use extra sugar and meringue powder.

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