Cheesecakes in mini format. How cute is this? I had a craving for cheesecake these days and the very first one that came to my mind was this one of USA kulinarisch. I had made them once before and everybody loved them – so I gave it a try.
What I love about this recipe is how easy you get a good amount of these cuties. You just mic up the ingredients and bake the mass – can’t be easier!
There is a round shortbread cookie at the bottom of each paper wrapper I put inside before baking. I had to push it down to the bottom so hard, the cookie broke – but in this way you can put more cheesecake mass into the molds. So don’t worry if the bottoms break, the cakes will be fine.
Mini Cheesecakes
(makes about 30 cakes in muffin molds)
600 g (20 oz.) cream cheese
200 g (7 oz.) sour cream
200 g (1 cup – 1 tbsp.) sugar
3 eggs
1 tsp vanilla extract
1 pckt. vanilla pudding powder (or 2 tbsp. flour)
30 round shortbread cookies
Preheat oven to 180°C (350°F). Lay out muffin molds with paper wrappers and put shortbread cookies inside. Press them to the bottom.
Put the other ingredients into a large bowl. Cream untill the mass is smooth. Put 2 tbsp. of the cream into each mold and bake for up to 25 minutes (the cakes should be just slightly brown around the edges – oh and they will rise and fall in a little after cooling, don’t be afraid).
Enjoy!
This week, a packet of almond flour found its way to my home. Muhahahahahahah. Finally. I had a so-so first try on macarons, which tastet great, I think, but did not develop feet and did not look very photogenic, either. So you are not getting a picture of this now. Maybe someday, when I succeed. But almond flour is a multitalent and can be used in many recipes.
I came across a blueberry muffin recipe this week in a Dr. Oetker book called simply “Muffins”, which was way too simple for me to try it. But as I have experienced that Dr. Oetker’s doughs mostly turn out very soft and airy, I changed the whole thing a little and made fresh, modern cherry muffins.
I did not use chopped hazelnuts, but almond flour. I’m sure it works just as well with the same amount of less fine ground almonds. With the right cupcake wrappers they become a nice Easter treat :) As a decoration, I piped chocolate frosting on Top and placed mini chocolate eggs inside the nest. I won’t give the frosting recipe to you, because it is not developed enough… But the cupcake recipe is.
Easter Nest Cherry Cupcakes
130 g (1 cup + 1 tbsp) flour
130 g (1 cup + 1 tbsp) almond flour or ground almonds
2 tsp baking powder
4 eggs
130 g (1/2 cup + 1 tbsp) sugar
200 g (1 cup – 2 tbsp) butter, softened
100 ml (1/2 cup – 2 tbsp) milk
1 tsp vanilla extract
150 g (5 oz.) cherries, fresh oz frozen
Line a muffin pan with paper molds. Preheat oven to 180 degrees C (350 degrees F).
Put all ingredients except cherries in a mixing bowl. Beat until the batter is smooth. Add the cherries and mix just a little until they are spread evenly in the dough.
Fill the muffin molds up to 2/3 and bake for about 25 minutes. After taking them out of the oven, the cakes will flatten a bit. But in return, you get moist, soft and fruity dough. Mhhhh.
Easter time is coming soon. And soon means in this case two more weeks to go.
Let me tell you something about Easter treats. You can transform almost every sweet into a stylish dessert, fitting the occasion. Just put some chocolate bunnies on top, chocolate eggs, fresh flowers or add some yellow/pink/purple/green food colouring. Use coloured cupcake wrappers. Include fruit. It is so easy!
I changed my classic vanilla cupcake recipe for Easter. Looooook. As a surprise on the inside, I put chocolate eggs into the muffin mold before baking the dough. They turned out great and the cream cheese frosting on top fits the taste of the batter perfectly. Sounds delicious? Grab your mixer and preheat the oven…
Easter Bunny Vanilla Cupcakes
(makes about 16 cupcakes)
225 g (1 5/8 cup – 8 oz) all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
125 g (1/2 cup – 4 oz) unsalted butter, room temperature
175 g (7/8 cup – 6 oz) white sugar
2 tsp vanilla extract or seeds from 1 vanilla bean
3 large eggs, room temperature
80 ml (1/3 cup) whipping cream, room temperature
16 chocolate eggs
frosting:
75 g (1/3 cup) butter
150 g (5 oz.) cream cheese
2 tbsp powdered sugar, or to taste
Preheat the oven to 170° C (325° F). Oil a muffin pan or lay out with paper molds.
Whisk together the flour, baking powder and salt in a medium-sized bowl.Set aside until needed.
In another bowl, cream together the butter and sugar, until fluffy and white. Add vanilla. Add one egg at a time and whisk in between until fully incorporated. Now add the dry ingredients while you continue to mix. Stir in the whipping cream. Do not overbeat.
Fill the dough into the molds until they are 2/3 full. Put a chocolate egg inside each mold. Bake for about 30 minutes or until a toothpicker comes out clean. Let the muffins cool.
Melt the butter for the frosting in a microwave-safe bowl. Combine with cream cheese and sugar. Let cool in the refridgerator for 45 minutes. Pipe on top of the cupcakes and decorate with another chocolate item :)