July 2009 Archive

Mini Oreo Cheesecakes

Oreos, how I love thee. So creamy and perfect and oh so irresistible. And cheesecake. Don’t get me started on cheesecake. So mouthwatering and delectable. Mmm mmm good. So a mini oreo cheesecake combo? Oh my Gosh. Perfect. The bottom is made up of a whole Oreo cookie instead of a premade crust. Not only does this save time for you but it makes for a tasty and eye-appealing mini cheesecake dessert when you dig into these little delights. How clever!

Now the recipe calls for 2 pounds (holy moly) of cream cheese. That’s a lot of cream cheese. The scale at the grocery store was broken and was telling me that 2 packages of cream cheese was only 1/2 of a pound. That means I would have needed EIGHT packages for this recipe. I called my mom in a panic from the grocery store because 8 packages seemed a little too cheesy (bahaha). After much discussions with the grocery store bakery and finding a scale that works we decided on the right amount of cream cheese: four packages equals two pounds. Phew.

Now where did I come up with such a fabulous idea? The new Martha Cupcake book of course. I found it at Costco, for only $17.00. What a steal huh? And let me tell you, the book is truly fab.. If you haven’t gotten your own copy then no big deal, I am willing to share with you the recipe for 30 Mini Oreo Cheesecakes.

Mini Oreo Cheesecakes
from Martha Stewart’s Cupcakes
2 pounds of cream cheese at room temp
30 Oreo cookies plus 12 extra crushed


1 cup of sugar
1 teaspoon of vanilla

4 eggs at room temp
1 cup of sour cream
Preheat your oven to 275 degrees and line a muffin pan with cupcake liners. In a large bowl blend together the cream cheese and vanilla until fluffy and smooth, remembering to scrape down the sides. Pour in the sugar and blend well. Add in each egg one at a time beating until blended. Pour in the sour cream and continue to mix. Stir in the crushed Oreo bits and blend well. Place an Oreo cookie in the bottom of each liner and spoon the cheesecake mixture over each Oreo almost all the way to the top of each well.
Bake in the preheated over for 12 minutes then rotate and bake for 12 more or until set. Cool in the pan for 5 minutes then on a rack until cooled completely. Keep in the fridge for at least 4 hours or overnight before serving or eating (I got excited and dug into a very mushy and not set mini cheesecake only 15 minutes after baking. Me and my no-patience tsk tsk.)
This recipe doubles well and splits in half perfectly so feel free to adapt as needed. Enjoy!

Red Velvet Cupcakes with Cream Cheese Frosting
Red Velvet
I love Red Velvet. It’s so hard to explain the flavor of this ever-so-popular cake flavor but it sure is delicious. Even better, the cake is a gorgeous red color. And the cream cheese frosting is white. Red and white? Happy Canada Day! Am I ever proud to call myself Canadian! Since July 1st is Canada’s birthday I figured some Red Velvet Cuppies would be the perfect celebratory dessert.
Ingredients
The recipe calls for buttermilk and cake/pastry flour. Make sure you have these before hand!
Jimmies
Ingredients
Sprinkles


I love jimmies. They are so much fun! Especially when they are all one color. How cute.

Tins
Red Color
You will also need red food coloring. The liquid kind. And lots of it. You may feel like using less but your cupcakes/cake won’t have that traditional red color that makes Red Velvet so unique. And try to avoid wearing white when making these cupcakes! I use cake and pastry flour from Fortinos.
Molds
When the cupcakes are baking, you can prepare your chocolate maple leaves (or whatever other chocolate molds you are creating). Put a handful of wavers in a microwave-safe bowl and on intervals of 10-15 seconds, melt the wavers until smooth and creamy. Be careful not to leave the wavers in the microwave for too long as they will burn and then you will have to throw them out (I’ve done THAT before).
Chocolate Leaves
Gently tap your spoon over the mold wells so only a small amount of chocolate spoons in. Then use the tip of the spoon or a knife, spread the chocolate to the edges of the shape. I’ve tried this technique with squeeze bottles but I find the chocolate gets too hard to melt and stir, and ultimately the chocolate always ends up burning. Unless you are making free form designs to transfer from wax paper to your desserts, a spoon will work quite perfectly.


Now take a look at that color!

Cupcake
Favorite
For the frosting you’ll need two packages of cream cheese and half a cup of unsalted butter. This batch makes a ton of frosting which is nice; you’ll be able to make big swirls on your cupcakes without running out!

Sugar


And you are going to need icing sugar; and lots of it!

Red Velvet Cupcakes
Once the frosting is ready you can frost to your liking and sprinkle away! Festive huh?
Red Velvet Cupcakes
Delicious!!
Happy Canada Day
Here they are with swirls made by a simple round tip and topped with the chocolate maple leaves. How Canadian is that! I think these turned out adorable and I am quite happy with them.
Happy Canada Day
Happy Canada Day
Happy 142nd Birthday Canada!


I couldn’t be more happy to call such a place home!

Red Velvet Cupcakes


(adapted from Pinch My Salt)
2 and a half cups sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
2 tbsp cocoa powder
2 bottles red food coloring
half a cup unsalted room temp butter
1 and a half cups sugar
2 eggs large size
1 tsp vanilla extract
1 cup buttermilk, room temp
1 teaspoon vinegar
1 teaspoon baking soda

Cream Cheese Frosting

2 packages cream cheese at room temp
half a cup unsalted butter at room temp
2 – 3 cups of icing sugar
1 teaspoon vanilla
Preheat your oven to 350 degrees and line your muffin pan with liners of your choice. In a large bowl sift together your flour, salt and baking powder. In a smaller-sized bowl combine your red food coloring and cocoa powder until a thick paste is achieved. Be very careful with this mixture as even a tiny drop will stain anything. In yet another bowl, beat your butter and sugar until fluffy and then one at a time, add your eggs. Scrape down the sides to get everything equally mixed.
Add in the color paste to the butter, sugar and egg mixture and beat well until the batter is a deep maroon color. Add a third of the flour mixture to the red batter and mix well. Then add half of the buttermilk and mix well with your hand mixer. Follow this sequence again with a third of the flour mixture, the last half of the buttermilk, and then finally the remainder of the flour. Mix well until all of the flour is blended in.
In a small cup create a paste with the vinegar and baking soda. Mix into the batter and then spoon the mixture into your cupcake wells. Fill liners about two thirds full. Bake in the preheated oven for 25 minutes or until a toothpick inserted comes out clean.
While the cupcakes are baking, you can prepare your cream cheese frosting. In a large bowl, cream your cream cheese and butter together until fluffy. Add in the vanilla extract and half a cup of sugar at a time, until your desired sweetness is reached. Throw in a pinch of salt if the frosting is too sweet. Spread, pipe or decorate on your cupcakes and enjoy!
Happy Baking, and until next time, Rhiannon
P.S. My cupcakes were featured on Cupcakes Take The Cake! I am so excited!