Strawberry Cheesecake Cupcakes
Apr 26, 2013 22:35:57 GMT -5
Post by PurplePuppy on Apr 26, 2013 22:35:57 GMT -5
Strawberry Cheesecake Cupcakes
makes 20
Vanilla Bean Cupcakes
3 c. cake flour
1 Tbsp. baking powder
½ tsp. salt
1 Vanilla Bean, scraped
1 cup unsalted butter, at room temperature
2 c. sugar
5 large eggs
1¼ c. buttermilk
2 teaspoons Vanilla
2 teaspoons bourbon
Preheat the oven to 340 degrees (I like a lower temp than 350, I get better results!). Line cupcake pans with paper liners. Set aside.
In a bowl, combine the cake flour, baking powder and salt. Whisk together and set aside. Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla bean seeds into the bowl with the butter. Beat on medium-high speed for 2-3 minutes, until light and creamy. Scrape down the sides of the bowl and beat for 2 more minutes.
Add the sugar to the butter mixture, a few tablespoons at a time, beating 1 minute after each addition. Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition. Add the vanilla and bourbon and beat for 1 additional minute. With the mixer on low speed, add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for another minute.
Divide the batter between the prepared paper liners, filling around half to 2/3 full. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans.
Cream Cheese Frosting
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Directions
In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.
How to assemble:
Using a piping tip designed for filling, or, using the cone removal method, add a bit of strawberry jam to the inside of the cooled cupcakes. Top with a healthy amount of the cream cheese frosting.
Melt a tablespoon of butter in a small bowl in the microwave. Add 2 tablespoons of brown sugar and 1/4 cup of graham cracker crumbs and stir well, Sprinkle the mixture on the frosting.
Halve some fresh strawberries and add one half to each cupcake.
Serve and enjoy!
makes 20
Vanilla Bean Cupcakes
3 c. cake flour
1 Tbsp. baking powder
½ tsp. salt
1 Vanilla Bean, scraped
1 cup unsalted butter, at room temperature
2 c. sugar
5 large eggs
1¼ c. buttermilk
2 teaspoons Vanilla
2 teaspoons bourbon
Preheat the oven to 340 degrees (I like a lower temp than 350, I get better results!). Line cupcake pans with paper liners. Set aside.
In a bowl, combine the cake flour, baking powder and salt. Whisk together and set aside. Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla bean seeds into the bowl with the butter. Beat on medium-high speed for 2-3 minutes, until light and creamy. Scrape down the sides of the bowl and beat for 2 more minutes.
Add the sugar to the butter mixture, a few tablespoons at a time, beating 1 minute after each addition. Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition. Add the vanilla and bourbon and beat for 1 additional minute. With the mixer on low speed, add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for another minute.
Divide the batter between the prepared paper liners, filling around half to 2/3 full. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans.
Cream Cheese Frosting
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Directions
In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.
How to assemble:
Using a piping tip designed for filling, or, using the cone removal method, add a bit of strawberry jam to the inside of the cooled cupcakes. Top with a healthy amount of the cream cheese frosting.
Melt a tablespoon of butter in a small bowl in the microwave. Add 2 tablespoons of brown sugar and 1/4 cup of graham cracker crumbs and stir well, Sprinkle the mixture on the frosting.
Halve some fresh strawberries and add one half to each cupcake.
Serve and enjoy!