Friday, October 26, 2012

Pumpkin Cheesecake Cupcakes


      Sometimes its so darn hard to wait for the holidays. I think I'm worse than my kids! The leaves start to change around here and I'm ready for blankets, warm fires and the smell of baking cinnamon (not the oil, that actually makes me want to gag!- think of the store Michael's).
I must say it makes me so happy to not only get the house set up for the joy filled holiday season but having the aromas of the time of year just makes it even more special. 
This is one of those cupcakes that will make you happy the moment you start to stir in the pumpkin spice -- and it just gets better and better until these dreamy delights come out of the oven. 


Pumpkin Cheesecake Cupcakes


1 8 oz pkg of 1/3 less fat cream cheese (room temp)

½ cup of confectionar’s sugar

2 eggs plus one egg white

1 ½ tsp vanilla

1 ½ cups of flour

2 tsp of pumpkin pie spice

1 ½ tsp of baking powder

½ tsp of salt

1 cup of pumpkin puree

¾ cup of sugar

½ cup of unsalted butter



 buttercream

2 sticks of unsalted butter

8 - 12 oz of 1/3 less fat cream cheese (depends on you)

1 pound of confectioner's sugar

1 tablespoon of vanilla


 directions
Preheat oven to 350.

Use an electric mixer combine cream cheese and confectioner’s sugar and beat for 2 minutes. Add 1 egg white and ½ tsp of vanilla. Put in refrigerator until ready.

Whisk flour, pumpkin pie spice, baking powder and salt. Using a mixer with a paddle attachment cream together pumpkin puree, 2 eggs, sugar, butter and 1 tsp of vanilla. Then combine the flour mixture with the pumpkin puree concoction.

Using an ice cream scoop layer the cupcakes with a small amount of puree first, then add a dollop of the cream cheese mixture and then more of the puree batter on top.

Bake for about 25 minutes –checking around 20 

For Buttercream
Beat butter and cream cheese with a mixer. Lower the speed and add confectioner’s sugar –slowly, about a cup at a time. Add vanilla and combine until smooth. Dust with more cinnamon.














Tuesday, January 31, 2012

Coffee Cupcakes with vanilla doughnuts


Yup, gotta admit it. I am a HUGE fan of cupcake wars... and well, I've been sick the past few days and I've had plenty of time to catch up on one of my favorite shows....

So I got the idea from the show about these fantastic mini doughnuts! I checked around on line and a few weeks back and I found the wonderful  Pan to assist me in making these delectable delights at Sur La Table.

Its only now, since I've got the time and I can't bake with being sick- that I can finally share this wonderful treat with you!!

The idea is to make a simple, coffee cupcake that isn't too sweet so you aren't able to enjoy the doughnut along with it.
This recipe is fantastic and a breeze to make. I used decaf only because I'm a wimp and too much caffeine makes me a nut... OK, well a jumpy nut.

Coffee Cupcakes

2 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup of milk
1 stick of butter (1/2 cup)
2 tbsp of coffee (instant)
1/2 of sugar
1/2 packed brown sugar
2 large eggs

Preheat oven 350○

Whisk flour, baking powder, baking soda and salt- set aside.
Combine coffee (make ahead of time -follow directions on box) with milk.
Beat butter and both sugars until fluffy and light. Add eggs one at a time. Beat in flour mixture -alternating with milk mixture. Always start and end with dry mixture.
Put into liners- Bake about 20 minutes
Makes 15 cupcakes.
Basic Butter cream Frosting

2 (or more, depends on you) cups powdered sugar
2 sticks of soft unsalted butter
1 tsp of vanilla


Beat butter until smooth- add sugar slowly until you get the desired taste and consistency. 

Doughnuts 

1/2 cup of sugar
1 1/4 cups of cake flour
1 1/4 tsp baking powder
3/4 tsp of salt
1/2 of milk
1 egg
1 1/2 tbsp of butter (melted)
1/2 tsp of vanilla

Preheat oven to 450○ Spray non-stick cooking spray on pan

Sift flour, baking powder, salt. Stir in sugar. Add milk, egg, butter and vanilla until combined. Fill pan 1/2 full. Bake 4 to 6 minutes.





Yum!