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If you enjoy cheesecake, then you will love these cupcakes. They consist of cheesecake with a graham cracker crust, a layer of homemade raspberry jelly, and are topped with cream cheese whipped cream. Can you say yum? Ingredients: Cheesecake (3) 8 Ounce Packages Cream Cheese 4 Eggs 1 Cup Sugar 1/3 Cup Heavy Whipping Cream 1 Tablespoon and 1 Teaspoon Flour 1 Teaspoon Lemon Juice 1 Teaspoon Vanilla Extract Fresh Raspberries for Garnish
I’ve been over and over my deep, undying love for cheesecake, and also my reluctance to make a full size one because I will undoubtedly eat it all myself. Recently I’ve been experimenting with various ways to have cheesecake in individual, more portable portions that make it slightly easier to prevent the gobbling situation – mainly because it is so easy to give away and share with others. These raspberry cheesecake cupcakes were a natural choice for me, a lover of both cheesecake and cupcakes (and raspberries!) I didn’t make any major changes to this recipe. However, a water bath is suggested to prevent the cakes from cracking. I didn’t have a pan big enough to create a bath for a cupcake pan.
I couldn't believe my eyes this week when I saw the ad for Pumpkin Spice Lattes in my local Starbucks. Pumpkin Spice already? But there's still a little more summer to be had, isn't there? Of course, it was impossible to stay upset for too long; after all, this is lovely pumpkin -- one of my favorite flavors of all time -- that we're talking about!
There aren't many people, especially with the current cupcake phase going on, who doesn't love the comfort of a good, old fashioned cupcake. Quick to prepare, simple to serve and definitely easy to eat, cupcakes are fantastic for get-togethers, cookouts and simple dinners. They can also be dressed up quite nicely for special occasions.
When I bought the jar of Nutella last weekend I made a vow ( yes I did ) that part of the Nutella will be made into cupcakes. I’ve always planned to do that whenever I buy one but it never gets that far. Darn those nutella sandwiches and occasional spoon licking.
I was flipping through old issues of Bon Appetit when I spied a colorful, playful looking green cupcake topped with a mound of icing. To say it looked delicious was a gross understatement. But would it really taste as good as it looked? Only one way to find out. . .
Ingredients 3/4 pound (3 sticks) unsalted butter, room temperature 2 cups sugar 5 extra-large eggs at room temperature 1 1/2 teaspoons pure vanilla extract 1 1/2 teaspoons pure almond extract 3 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup buttermilk 14 ounces sweetened, shredded coconut For the frosting: 1 pound cream cheese at room temperature 3/4 pound (3 sticks) unsalted butter, room temperature 1 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract 1 1/2 pounds confectioners' sugar, sifted Directions
Call me easily amused, but these little torch-topped cupcakes delight me. Besides being a cute novelty item for a party, I think they would add a little drama to the end of a romantic meal. I've been looking for something different to serve for Valentine's dessert, and this is definitely different. The strawberries are hollowed out and filled with a bit of liquor, then ignited with a match.