Although October may not be my favorite month of the year, it is definitely a perk for all of the sweets and fall delicacies that I indulge on... My favorite being caramel apples. This year, my part time job, Michaels is having a cupcake wars which only inspired me to do some extra shopping to practice my skills for making the perfect cupcake this coming wednesday. I woke my husband up at a bright an early 10AM in the morning Saturday, and dragged him to the local farmers market. We picked out 2 perfect pumpkins, some tomatoes and persimmonen. Unfortunately the pumpkins did not make it home in one piece...
My goodies from the grocery store
(Note to self, do not place two large pumpkins on the floor of the back of a large SUV...they may not survive.)
First attempt of melting packaged caramel -
SO BIG!
Anywho...we stopped at the grocery store, where I picked up all the necessary goodies to tryout a pumpkin spice and cheesecake cupcake with vanilla whipped topping, and large green granny apples for the perfect caramel treat.
NO these will not be the cupcakes I make on wednesday for any michael's coworkers who are reading this. They turned out amazing, but very thick like a muffin..I will have to try something else! Pictures to follow!
Favorite photo of the final product
Pumpkin Cream Cheese muffins with whipped topping
- reminded me a bit of my sister's buttercream frosting
Here is the recipe to the pumpkin cheesecake muffins - Yes, they are a Rachel Ray recipe -So recommended!
Cheesecake-Filled Pumpkin CupcakesFrosted pumpkin cupcakes get spiked with fluffy sweetened cream cheese.
Ingredients:
One 8-ounce package cream cheese, at room temperature
1/2 cup confectioners' sugar
2 large eggs, plus 5 large egg whites
2 teaspoons pure vanilla extract
1 1/2 cups flour
2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking powder
3/4 teaspoons salt
1 cup canned pumpkin puree
1 cup granulated sugar
1/2 cup vegetable oil
1 cup light brown sugar
Simmering water
3 sticks (12 ounces) unsalted butter, cut into tablespoon-size pieces and chilled
Using a small pastry scoop, fill the baking liners to the top with some of the pumpkin batter, then the cream cheese mixture, then more batter.
Let the cupcakes cool before frosting (the tops will crack during baking).
Add cold butter a piece at a time to make a fluffy frosting
Use a pastry bag with a star tip to pipe the frosting decoratively.
No pastry bag? Fill a resealable plastic bag with the frosting, snip off a corner and pipe away!
Directions:
Place a rack in the lower third of the oven and preheat to 350°. Line a 12-cup muffin pan with baking liners. Using an electric mixer, beat the cream cheese and confectioners' sugar for 3 minutes. Beat in 1 egg white and 1/2 teaspoon vanilla.
In a bowl, whisk the flour, pumpkin pie spice, baking powder and 1/2 teaspoon salt. In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil and 1 teaspoon vanilla. Whisk in the flour mixture.
Layer each muffin cup with some of the pumpkin batter, then the cream cheese mixture, then more of the batter. Bake until springy to the touch, 25 minutes. Let cool.
Using the electric mixer, beat the brown sugar, remaining 4 egg whites and remaining 1/4 teaspoon salt. Fill a medium saucepan with enough simmering water to reach a depth of 1 inch; place the mixing bowl on top. Whisk the mixture until it registers 160° on an instant-read thermometer.
Transfer the bowl back to the mixer and beat at high speed until fluffy; lower the speed and beat to room temperature, about 5 minutes. Add the butter, 1 tablespoon at a time, then beat at high speed for 5 minutes. Beat in the remaining 1/2 teaspoon vanilla. 6. Transfer the frosting to a pastry bag; pipe large rosettes on top of the cupcakes.
And because that day could not get any better, Kevin then figured,why not finish it off with a visit to the Korean Grocery Store and have us a comfort food meal in PJs with a rented movie? YES is what I said to that!
Here was my relaxing evening ( and some of this afternoon) with the boy and the pups:
I like what's going on here, your digging in.
ReplyDelete