We really loved the freshly baked cheese pound cake. On the first try, I just reduced the amount of sugar. Today, I reduced the amount of the self raising flour from 150g to 130g. The result was cake was a bit fluffier and light. Here is the improved recipe.
Cupcake Maker Cheese Pound Cake
75g caster sugar
100g butter
90g cream cheese
Beat the above ingredients until fluffy and creamy.
Add three eggs one at a time and stir well into the creamy mixture.
Fold little by little 130g of self raising flour and mix well each time.
The batter will be thick but easily slips into the mould.
It only took about 4 minutes to cook. This batch makes about 30 cupcakes.
WE JUST LOVE THE FRESHLY BAKED BUNS yum yum