Hi world. Grad school is hard, and takes a lot of time. So posts are on delay. But, not to be sad, Thanksgiving break is coming soon and I plan on dedicating two whole days to just writing reviews and recipes and then building a queue. Yay!
I had a dinner thing for class last night, and had to bring a dish to share. Of course, I couldn’t just buy something, I had to bake. So, I made two full size cheesecakes, but had left over ingredients and made mini cupcake versions. Technically, cheesecake is more like a pie, but I like to consider it cake, just see my review for Georgetown Cupcakes, they have cheese(cup)cakes too!
Pumpkin Cheese (cup)cakes and ginger snap crust
- 24 gingersnap cookies
- 2 T sugar
- 3 T butter, melted
- 1/4 t nutmeg
- 3/4 c sugar
- 16 oz. cream cheese, soft
- 2 eggs
- 1/4 c milk
- 1 T flour
- 1/4 t salt
- 1 t vanilla extract
- 1 cup pure pumpkin (comes from a can, but be sure its not pumpkin pie filling)
- 1 t pumpkin pie spice
- Preheat oven to 350 and line cupcake tin.
- In food processor or by hand, crush cookies to crumbs. No big pieces!
- In bowl, add sugar, butter, and nutmeg to cookie crumbs. Mix until well combined (should be moist and dense)
- Scoop a little bit of mixture and press into bottom (rising a bit to the sides, but not much) of each tin. Want the entire bottom to be covered and evenly pressed, maybe 1/8 -1/4 inch thick.
- Bake for 10-12 minutes
- In large bowl, add sugar and cream cheese. Mix until creamy.
- Scrape down sides and add eggs, milk, flour, salt, and vanilla. Mix until smooth. Will be liquid.
- Place 1/3 of mixture in bowl and set to side.
- With remaining mixture add pumpkin and pumpkin pie spice and mix until well blended.
- Once crust is done, while still warm (no need to cool), fill 2/3 (really 3/5, but who’s measuring that?) of tin with pumpkin mixture. Add just a little bit of the plain mixture. Using a knife or spatula, swirl the top bit to create design.
- Bake until center is set but still trembles, about 8-12 minutes
- Cool completely, and then place in refrigerator for 2 more hours.
- Serve and enjoy!
Recipe adapted from: Woman’s Day
This weekend, I am in Baltimore visiting Kristen, so on the way, I stopped for the night at my grandparents’ house. I didn’t get much time with my grandma growing up because I lived so far away, so getting to share one of my absolute favorite things (baking cupcakes) with her was super special!
- 3 cups flour
- 1 T baking powder
- 1/2 t salt
- 2 sticks butter, at room temperature
- 2 c sugar
- 4 eggs
- 1 1/2 t vanilla extract
- 1 c milk
- 1/4 t cinnamon
- 2 T butter
- 2 t cinnamon
- 3 T sugar
- 3 large granny smith apples, peeled, cored, and diced
Vanilla Buttercream (ONE OF THE BEST I’VE MADE)
- 2 1/2 sticks butter, softened
- 2 1/2 c powdered sugar, sifted
- 1/8 t salt
- 2 t vanilla extract
- 2 T heavy cream
- cinnamon for decoration
- Preheat oven to 350 degrees. Line cupcake pans
- In a large electric mixing bowl, cream butter and sugar until fluffy.
- Next, beat in eggs one at a time, scraping the sides of the bowl as needed.
- Mix in vanilla extract.
- In a medium mixing bowl, combine flour, baking powder, salt, and cinnamon in a medium bowl.
- Alternate beating in the dry ingredients and milk to the wet mixture, in small increments, beginning and ending with the flour mixture.
- Fill tins 3/4 full. Bake 18-22 minutes. Allow to cool.
- To make the apple pie filling, melt butter in a medium skillet over medium heat.
- Add cinnamon and sugar and heat until bubbly.
- Lower the heat and stir in apples. Coat thoroughly with cinnamon sugar mixture. Cover and cook for an additional 10 minutes, until apples are tender.
- Remove from heat and allow to cool completely before filling the cupcakes.
- To make the frosting, cream butter and sugar with an electric mixer on medium-high speed until creamy.
- Scrape down the sides of the bowl and add salt, vanilla, and heavy cream.
- Switching to the whisk attachment, mix on medium-low speed for approximately four minutes, until frosting appears light and fluffy.
- Once cupcakes are cool, core the middles. Fill each cupcake with apple pie filling, and frost with buttercream. Lightly dust with cinnamon and enjoy.
Recipe adapted from A Bitchin’ Kitchen
So, as the blog is quickly expanding, regardless of my inability to keep up with posts (grad school is rough), I DO have a few things coming to you this weekend.
1) POST FROM HANNA! She is coming on down tomorrow, so a post will be on up!
2) MORE REVIEWS! Hitting up the Baltimore cupcake scene with Hanna and Kristen, so there are some reviews coming their way from me, Hanna and probably Kristen.
3) SOCIAL MEDIA! betterbymaggie is now on Twitter (@betterbymaggie), Tumblr (duh), Instagram (@betterbymaggie) and Facebook (soon…) so follow and like away!
4) RECIPE FRIDAY! Today’s recipe will be apple pie cupcakes, made with grandma! YAY!