I
absolutely adore cheesecake and think
cupcakes are one of the best inventions behind BB cream, food processors and
screw cap wine bottles. So what happens when you combine the delicious power of
cupcakes and cheesecake together…an epic party for your taste buds that’s what.
I have
never really been number one fan of baked cheesecakes, I am more of a chilled,
no bale cheesecake kinda girl. A few weeks ago I did dabble in making a baked
cheesecake but learnt the hard way the perils of over cooking a cheesecake. All
I was left with was a rubbery, magnolia coloured lump of a dessert.
cupcakes + popcorn + cheesecake |
But
with this recipe, I now knew better. And I knew that you need to take them out
of the oven whilst they are still a little wobbly.
I
made these little delights for my charity bake sale at work the other week but
in hindsight, this wasn’t the best cupcake to make for the occasion, they are much
better suited for eating sooner, as leaving them out on display for hours resulted
in the popcorn going soft and losing its fabulous popcorn crunch. Preferably, you
need to sprinkle the popcorn on before serving.
popcorn cupcakes |
For the base
80g
digestive biscuits
50g
toffee popcorn (I went for butterkist)
70g
of melted butter
1tbsp
of golden syrup (optional)
For
the cheesecake filling
250g
light cream cheese
250g
mascarpone cheese
2
eggs
1
tsp vanilla essence
200g
condensed milk
For the toping
100g
toffee popcorn
50g
melted butter
1
tbs golden syrup
12
large cupcakes
Here
is how to make the cheesecake cupcakes...
Preheat the
oven to 170*c and line a muffin tin with cases
In a food
processor or the old school style with a plastic bag and rolling pin, crush the
biscuit and popcorn into fine breadcrumbs
In a large
bowl, mix together the “breadcrumbs” and the butter
Place a
spoonful of the mixture into the cupcake cases and compact the base down by
pushing it with the end of a rolling pin – be delicate though and hold the
cases to ensure you keep the shape and don’t flatten it
For the
delicious cheesecake filling, whisk together the cream cheese and mascarpone
cheese
Carefully pour this mixture over the breadcrumb base on the cupcake cases.
You’ll need to be fairly quick as the mixture thickens up quite quickly which caught me by surprise!
I thought I was being clever by transferring the mixture into a jug, to pour it in but it thickened so quickly, it just made matters worse. Just use a spoon to get it in!!
Place in the
oven and take them out to cool after 20-25 minutes until they have a slight
golden colour but the texture is still a little wobbly, like jelly (they’ll
look undercooked, but don’t worry, they’ll set as they are cooling )
Once cool to touch (perhaps about 15 min) chill them in the fridge for a few hours. To make the topping, mix together the popcorn, butter and syrup to create a sticky mixture. Spoon this onto of the cheesecake cupcakes and place back in the fridge quickly to set before serving.
Once cool to touch (perhaps about 15 min) chill them in the fridge for a few hours. To make the topping, mix together the popcorn, butter and syrup to create a sticky mixture. Spoon this onto of the cheesecake cupcakes and place back in the fridge quickly to set before serving.
I gave them a spritz of gold spray |
When
reading the instructions, it may seem a little complex, but trust me it is
actually quite a simple recipe!
They
would be a perfect “show off” dessert if you are hosting a dinner party or
party as they look so delicious!
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