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pretty much simple to make and simple to eat (hehe)
2 8oz containers of room temperature cream cheese
1 - Teaspoon Vanilla Extract
2 TBS Soft Butter
10 Drops of liquid Splenda
2 eggs
Mix the ingredients together until combined, then whisk until very smooth.
Fill cupcake cups (the aluminum kind with the paper inserts, throw away the paper part though) Spoon 2/3 of "batter" into each cup. Put in 300 degree over for 25-30 minutes and then refrigerate for at least an hour.....yummmm
2 8oz containers of room temperature cream cheese
1 - Teaspoon Vanilla Extract
2 TBS Soft Butter
10 Drops of liquid Splenda
2 eggs
Mix the ingredients together until combined, then whisk until very smooth.
Fill cupcake cups (the aluminum kind with the paper inserts, throw away the paper part though) Spoon 2/3 of "batter" into each cup. Put in 300 degree over for 25-30 minutes and then refrigerate for at least an hour.....yummmm
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