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wellownedbkupso, in my wanderings online, i found this awesome little blog about Cupcake Hero--the Iron Chef of cupcakes online. one theme ingredient, a deadline and the cupcake wars are off.
totally intrigued and wishing i had cupcakes, i decided to join in the latest round: White Chocolate. which, probably isn't my smartest move because no one in my family likes white chocolate. :(
raiding my cabinet yielded some pumpkin. so, being the curious sort, i set off to find some combo of pumpkin and white chocolate that will strike you. the answer? pumpkin white chocolate cheesecake. and believe you me, you cannot go wrong with cheesecake. the recipe i found called for a gingersnap crust, so i wanted to find a similar type of cupcake. one long search and lone recipe later, Made of Awesome was born.
Made of Awesome
or, the story of a gingersnap cupcake with white chocolate pumpkin cheesecake filling
Recipe
Gingersnap Cupcakes
2 cups all purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
6 tbsp butter, soften
1 cup brown sugar
2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground black pepper
1 large egg
1/4 cup molasses
3/4 cup milk
1 tsp vanilla (optional, as it mellows the gingersnap flavor)
White Chocolate Pumpkin Cheesecake Filling:
1 8 oz. packages cream cheese (room temperature)
1/4 cup pumpkin
1/4 cup melted white chocolate
1/3 cup sugar
1 egg
1/3 teaspoon vanilla
dash nutmeg
1/2 teaspoon cinnnamon
Preheat oven to 350F. Line 2 12-cup muffin tins with paper liners.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together butter and brown sugar until light. Blend in spices and egg, followed by molasses. Stir in half of the flour mixture, then the milk and the remaining flour mixture. Mix only until no streaks of flour remain.
Divide batter evenly into prepared muffin tin, filling cups only to 2/3 full.
Mix cream cheese and sugar in processor until smooth, add the rest of the ingredients and process until completely mixed and smooth. Then add by teaspoonful onto each cupcake.
Bake for 20-25 minutes.
as for me and my household, we liked them very well. they were mellow and not overwhelmingly of white chocolate. in fact, the first and most clear taste was the pumpkin, which we are very fond of. i just wish i had a camera that took better pictures.
will i make them again? definitely. they were pretty fantastic.
totally intrigued and wishing i had cupcakes, i decided to join in the latest round: White Chocolate. which, probably isn't my smartest move because no one in my family likes white chocolate. :(
raiding my cabinet yielded some pumpkin. so, being the curious sort, i set off to find some combo of pumpkin and white chocolate that will strike you. the answer? pumpkin white chocolate cheesecake. and believe you me, you cannot go wrong with cheesecake. the recipe i found called for a gingersnap crust, so i wanted to find a similar type of cupcake. one long search and lone recipe later, Made of Awesome was born.
Made of Awesome
or, the story of a gingersnap cupcake with white chocolate pumpkin cheesecake filling
Recipe
Gingersnap Cupcakes
2 cups all purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
6 tbsp butter, soften
1 cup brown sugar
2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground black pepper
1 large egg
1/4 cup molasses
3/4 cup milk
1 tsp vanilla (optional, as it mellows the gingersnap flavor)
White Chocolate Pumpkin Cheesecake Filling:
1 8 oz. packages cream cheese (room temperature)
1/4 cup pumpkin
1/4 cup melted white chocolate
1/3 cup sugar
1 egg
1/3 teaspoon vanilla
dash nutmeg
1/2 teaspoon cinnnamon
Preheat oven to 350F. Line 2 12-cup muffin tins with paper liners.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together butter and brown sugar until light. Blend in spices and egg, followed by molasses. Stir in half of the flour mixture, then the milk and the remaining flour mixture. Mix only until no streaks of flour remain.
Divide batter evenly into prepared muffin tin, filling cups only to 2/3 full.
Mix cream cheese and sugar in processor until smooth, add the rest of the ingredients and process until completely mixed and smooth. Then add by teaspoonful onto each cupcake.
Bake for 20-25 minutes.
as for me and my household, we liked them very well. they were mellow and not overwhelmingly of white chocolate. in fact, the first and most clear taste was the pumpkin, which we are very fond of. i just wish i had a camera that took better pictures.
will i make them again? definitely. they were pretty fantastic.
