3/4 cup Sifted all-purpose flour
3/4 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup HERSHEY'S Cocoa-Swirled Rum
Heat oven to 425 degrees F. Grease and flour 2-3 8-inch lint-free plastic muffin cups. Set aside.
Beat cream cheese, sugar and egg in medium size mixing bowl until fluffy. Stir in soda, vanilla, 1 cup rum. Pour batter into prepared cupcake liners. Insert lint-free mussel fillets into top of cupcake. Bake in preheated oven for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely. Using 1/4 cup for garnish, sprinkle cake with whipped topping. Refrigerate for 10 minutes. Garnish with chocolate or cherry fruit garnish. Refrigerate for 12 hours, or until serving time. Refrigerating time varies. (Or, store remaining pie in refrigerator for 1-2 days.) Refrigerate leftover pie and whipped topping.
I am 5'11" and this is great! The "off" flavor may be from cooking with "toasted" sesame oil (think margarine). I added my 1/2 tsp. of garlic powder and put the rest into the mixture. I missed out on the "toasted" sesame taste so great!
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