These charming cupcakes are a variation on the New York Cheesecake theme. AT you will feel the full taste of the popular cheesecake: a combination of delicious cakes and delicious cheese cream, and also something else. The base of the cupcakes is crushed crust. biscuits and a cupcake baked from gluten-free flour. She gives cupcakes a texture that blends perfectly with the filling and cream. As the filling, we will use raspberry jam or jam. It’s better to take sour jam, it will be excellent balance the sweetness of cheese cream. Fill them with recesses in prepared cupcakes, and top with a lot of cream. Give the cream also a berry note by sprinkling it with raspberry coolies.
Recipe author – Kyra Bussanich – author of the book Sweet Cravings, a pastry chef and three-time Cupcake War winner Food network’s
Time: 50min Difficulty: easy Quantity: 24 pcs. The recipes use volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Cupcakes
- 1.5 tbsp. crumbled graham crackers or ginger cookies without gluten free
- 4 eggs
- 220 gr (1 tbsp.) Butter, room temperature
- 2 tbsp. granulated sugar
- 2 tbsp. l vanilla paste
- 2 and 2/3 Art. Gluten Free Baking Mix
- 1.5 tbsp. whole milk
- 1.5 tbsp. raspberry jam
- Vanilla Cheese Cream, see recipe below
- Raspberry coolies, recipe see below
Vanilla cheese cream
- 450 gr softened cream cheese
- 4 tbsp. l (60 gr.) Butter, room temperature
- 2 tbsp. sifted icing sugar
- 2 tsp vanilla paste
Raspberry coolie
- 350 gr fresh or frozen raspberries
- 0.5 tbsp. Sahara
- Special equipment: Pastry bag with nozzle star number 847
Recipes with similar ingredients: crackers, eggs, butter, vanillin, a mixture of baking muffins, milk, raspberry jam, cheese cottage cheese, icing sugar, raspberries, sugar
Recipe preparation:
- Preheat the oven to 190 ° C. In two standard forms with cells for 12 muffins, lay out paper cupcakes. In each cell evenly distribute 1 tbsp. l crumbled cookies.
- Break the eggs into a small bowl.
- In a bowl of a stationary mixer with a spatula nozzle, beat on medium speed butter until light airy mass. Add sugar and keep whisking to blend evenly. with butter. Stop the mixer, scrape the oil off the sides of the bowl and keep whisking at low speed. Start one at a time add eggs, mixing thoroughly after each.
- As soon as you mix all the eggs, stop the mixer, scrape off oil from the walls and mix everything thoroughly. Add vanilla paste and stir.
- Then, in three passes, add the gluten-free mixture, alternating it with milk and stirring well after each addition. At stop the mixer if necessary to scrape off the walls dough. And keep mixing at low speed.
- As soon as you mix all the flour and milk into the dough, evenly fill it with two-thirds of the cupcake dish. Bake cupcakes 14 – 16 minutes. When pressed, the finished cupcakes should lightly spring. Or check their readiness by inserting in the middle a toothpick. She should go clean.
- Remove from the oven and immediately place the cupcakes on the wire rack, so that they cool completely.
- Using a knife to remove apple cores or a regular knife cut out the center of each cupcake. Fill the cavity with 1 tbsp. l raspberry jam and cover the cupcake with cheese cream. Sprinkle on top a little raspberry coolie.
Vanilla cheese cream
In a bowl of a stationary mixer, mix cream cheese and cream butter and beat until soft lush mass. Add icing sugar and vanilla paste. Mix thoroughly at low speed, then increase the mixer speed to moderately high. Whisk until receiving light and air mass.
- Take a pastry bag 45 cm long with a nozzle with a star and twist it near the nozzle so that the cream does not leak. Grab one hand over the bag over the nozzle and open the upper edges, wrapping them over the same hand. Fill the bag with a spoon with cream.
Raspberry coolie
Put raspberries in a pan with a thick bottom and heat. Mix sugar and 3 tbsp. l water and add to raspberries. Bring the mixture to boil to dissolve all sugar. Cool and overflow raspberry mass in the bowl of a blender or food processor. Grind berries, and strain coolies through a fine sieve.
