Tuesday, July 22, 2008

Carrot-cake-cheesecake-cupcakes!

Try saying that 5 times fast!!! One of my all time favorite 'testers' celebrated her dark hour (aka 30th birthday) on July 2nd. At the party the following weekend, I decided that the best present would be an edible one. Knowing that one of her favorites was carrot cake, and that her husband (another favorite tester) loved cheesecake..I was lucky to come upon a great recipe that is a Cheesecake Factory knockoff... They were a knock out! Husby and I both enjoyed them (I made giant muffin sized ones for the house). And Birthday taster and her husby enjoyed them too! They are a keeper recipe and one I'll make over and over! The completed cups, ready to go party! A shot of the inside: The line up-cheesecake on the left, carrot mid and cups to the right. (recipe from CDkitchen.com) Ingredients: ***Cheesecake:*** 16 ounces cream cheese, room temperature 3/4 cup sugar 2 1/2 teaspoons vanilla extract 1 tablespoon flour 3 eggs ***Carrot Cake:*** 3/4 cup vegetable oil 1 cup sugar 2 eggs 1 1/2 teaspoon vanilla extract 1 cup flour 1 teaspoon baking soda 1 1/2 teaspoon ground cinnamon 8 1/2 ounces can crushed pineapple, packed in juice, drained well, reserve juice 1 cup grated carrots 1/2 cup coconut 1/2 cup chopped walnuts ***Pineapple Cream Cheese Frosting:*** 2 ounces cream cheese, softened 1 tablespoon butter, softened 1 3/4 cup confectioners' sugar 1 teaspoon vanilla extract 1 tablespoon reserved pineapple juice Directions: In large bowl of electric mixer, beat cream cheese, sugar and vanilla until smooth. Beat in flour, eggs and vanilla extract until smooth. Set aside. Meanwhile prepare Carrot Cake. Carrot Cake: In large bowl, combine oil, sugar, eggs and vanilla extract; mix well. Stir in dry ingredients; mixing well. Stir in drained pineapple, carrots, coconut and walnuts. So this recipe was originally for a normal 9" cheese cake in a springform, so I had to play with it a bit... Line your cuptins-fill them about 1/4 of the cup with the carrot cake batter, then top with a big dollop of the cheese cake mix, then top with another medium dollop of the carrot cake batter. The cups should be about 3/4 full. (don't swirl to marble) Bake in preheated 350ºF oven for 35-40 minutes or until cuppies are set and cooked through. You can toothpick test them. Cool to room temperature, then refrigerate. Pineapple Cream Cheese Frosting: In a bowl of electric mixer, combine cream cheese, butter, confectioners' sugar, vanilla extract and reserved pineapple juice. Beat until smooth and of spreading consistency. Refrigerate 3 to 4 hours before serving. It's more of an icing, and less of a frosting..(just a heads up) For the garnish I took my extra carrot,nuts, and coconut and about a teaspoon of granulated sugar (that I had run through my mini-chopper) and they hung out in the dehydrator for about 2 hours until crispy.

3 comments:

L.E.R said...

oooh those look sooo delicious!!!! mixing two fantastic desserts in one can't go wrong :)

Kendra said...

Unfortunately, I was the 30th(gasp!) birthday girl and I can vouch for these cupcakes...probably the best I've ever had!

Gigi said...

Now these look worthy of a 30th birthday! They look awesome. Who wouldn't love these two great flavors together? Yummy!