Thursday, January 26, 2012

Strawberry Swirl Cupcakes

Ambitious little me. 
I'm in the process of convincing myself that i can bake. 
note to self: "yes tanya, you can bake". 
So even if im not really a huge fan of cheesecakes, i decided to try making mini cheesecake cupcakes. 
(why mini? honestly, im just scared that I'd fail and that an actual cheesecake might not set.)
The original recipe was for a raspbery swirl cupcake but i used strawberries in mine.

i love the swirling part. 
Making small dots and then swirling them with a toothpick

adapted from Annie

1 1/2 c crushed graham
4tbsp unsalted butter, melted
3 tbsp sugar

press one teaspoon on each cupcake liner
bake in 325F for 5 minutes
just until it sets

for the Strawberry swirl
blend 6oz fresh strawberries and 2 tbsp sugar
strain through a fine mesh sieve
set aside

for the filling:
2 lbs cream cheese
1 1/2 c sugar
pinch of salt
1 tsp vanilla
3 large eggs

to assemble fill the cups with 3/4 filling
make dots using the strawberry sauce
and swirl using a tooth pick

bake at 325F for 15-18 minutes or until set.

the cupcakes will create a dome at first but it'll flatten and deflate one cooled.

chill before serving 


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