Saturday, September 1, 2012

Hummingbird Bakery New York Style Cheesecake Cupcakes


Ingredients:

1 cup of all-purpose flour
3/4 cup sugar
1 1/2 teaspoon baking powder
a pinch of salt
3 tablespoons unsalted butter, at room temperature
1/2 cup 
whole milk
1/2 teaspoon vanilla extract
1 large egg, at room temperature
1 graham cracker pie crust, finely crushed

cream cheese frosting, see recipe below

Directions:

Preheat the oven to 325 degrees. Line your cupcake pan with 18 cupcake liners.

Put the flour, sugar, baking powder, salt, and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.

Pour in the milk and vanilla and beat on medium speed until all the ingredients are well mixed, making sure to scrape any unmixed ingredients from the side of the bowl with a rubber spatula.

Add the egg to the batter and beat well for a few minutes to ensure the ingredients are well incorporated.



Spoon the batter until two-thirds full and bake in the preheated oven for 25-30 minutes, or until light golden and the cake tops bounce back when touched. A skewer inserted in the center should come out clean.

Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.

When the cupcakes are cold, top and finish with a sprinkling of crumbled graham cracker pie crust and a dollop of cream cheese frosting.

Cream Cheese Frosting


Ingredients:

2 1/3 cup confectioners' sugar, sifted
3 tablespoons unsalted butter, at room temperature
4 oz. cream cheese, cold

Directions:

Beat the confectioners' sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.

Add the cream cheese in one go and beat until it is completely incorporated.

Turn the mixer up to medium-high speed and continue beating until the frosting is light and fluffy. This should take at least five minutes. However, be careful not to overbeat as the frosting can quickly become runny.

Recipe adapted from: www.hummingbirdhigh.com