My latest Rachel Ray magazine came in the mail recently and we tried out some recipes. Since its the fall season, this pumpkin cheesecake cupcake recipe caught my eye. Here is the recipe right from the Rachel Ray website.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
Directions:
1) 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.2) 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.
3) 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.
4) 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.
5) 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.
THE VERDICT:
The cupcakes itself tasted great, but the frosting was a waste of money and time. Also, there was way too much frosting for 12 cupcakes. I ended up throwing away the frosting and enjoying the cupcakes by themselves. I would make this again minus the frosting. The recipe was easy to make and takes very little time.
Posts
