Butterfinger Cupcakes

Name: Butterfinger Cupcakes
Ingredients: Prepare the almond crust: Mix all ingredients together and press it onto the bottom of 8" round springform pan. Bake for about 10-12 minutes or until slightly brown. Let cool while you prepared the cheesecake batter; Prepare the cheesecake batter: With a paddle attachment, mix the cream cheese, vanilla bean seeds and sugar until smooth.; Add the egg, one at a time. Mix well; Melt the white chocolate and mix it into the batter; Lastly, add the mango puree/pulp and mix well; Pour onto the prepared crust; Bake in waterbath at 300F for about 50-60minutes, or until the edges are set but the center is slightly jiggly when shake gently.; Let cool and refrigerate overnight.

Butterfinger Cupcakes was pinched from <a href="http://makebakecelebrate.com/butterfinger-cupcakes/" target="_blank">makebakecelebrate.com.</a>

INGREDIENTS

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Prepare the almond crust: Mix all ingredients together and press it onto the bottom of 8" round springform pan. Bake for about 10-12 minutes or until slightly brown. Let cool while you prepared the cheesecake batter

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Prepare the cheesecake batter: With a paddle attachment, mix the cream cheese, vanilla bean seeds and sugar until smooth.

•

Add the egg, one at a time. Mix well

•

Melt the white chocolate and mix it into the batter

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Lastly, add the mango puree/pulp and mix well

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Pour onto the prepared crust

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Bake in waterbath at 300F for about 50-60minutes, or until the edges are set but the center is slightly jiggly when shake gently.

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Let cool and refrigerate overnight.

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