2. To prepare cookies, weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, 1/2 teaspoon salt, baking powder, ginger, cinnamon, cloves, and allspice, stirring with a whisk. Place butter and granulated sugar in a large bowl, and beat with a mixer at high speed until light and fluffy. Add egg, and beat until well blended. Beat in molasses and vanilla extract. Reduce mixer speed to low. Add the flour mixture to butter mixture; beat just until combined.
3. Shape dough into a 4-inch round, and cover with plastic wrap. Chill for 1 hour. Roll dough to 1/4-inch thickness on a lightly floured surface. Cut out 40 (2 x 3-inch) cookies, rerolling scraps as necessary. Place cookies 1 inch apart on a baking sheet lined with parchment paper. Bake at 350° for 9 minutes or until lightly browned on bottoms. Cool on a wire rack.
4. To prepare icing, combine powdered sugar, egg white powder, and 1/8 teaspoon salt, stirring well. Gradually add 1 tablespoon water, stirring constantly with a whisk until smooth. Decorate cookies as desired. Sprinkle with sugar, if desired. Let the cookies stand on a cooling rack until icing is completely dry (about 1 hour).
Finishing flourishes don't require special equipment. First, “flood” cookies by spreading thin frosting with a small offset spatula to coat, if desired. Pipe thicker frosting from a zip-top bag to outline. Use a toothpick to make small dots of icing that act as glue for decorative details like sugar pearls.
2. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/2 teaspoon salt, baking soda, baking powder, and cocoa. Place 1/2 cup butter and 1 1/4 cups sugar in a large bowl; beat with a mixer at high speed until well blended. Add egg yolks, 1 at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract. Reduce mixer speed to low. Add the flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture, and beat just until combined. Stir in red food coloring. Using clean, dry beaters, beat 3 egg whites and 1/4 teaspoon cream of tartar at high speed until stiff peaks form. Fold one-third of egg whites into batter. Gently fold in the remaining egg whites.
3. Line 24 muffin cups with cupcake liners; coat with baking spray. Spoon batter into cups. Bake at 350° for 23 minutes or until a wooden pick inserted into centers comes out with moist crumbs clinging. Cool in pans 10 minutes. Remove from pans; cool completely on wire racks.
4. To prepare frosting, place 3 tablespoons butter and cream cheese in a large bowl, and beat with a mixer at medium-high speed until smooth.
5. Add powdered sugar, 1/4 teaspoon vanilla, and 1/8 teaspoon salt; beat until smooth. Add red food color paste to icing; stir.
6. Place frosting in a zip-top plastic bag; seal. Snip a 1/4-inch hole in 1 corner of bag. Pipe on top of cupcakes.
Stylish Swirls. Dot the thick frosting with a few drops of red food color paste, and stir gently to give it a swirled appearance. Carefully spoon into a zip-top bag, and pipe out.
Cheesecake Cupcakes is also known as “fairy cake” in England, and commonly called “patty cake” in Australia. A cupcake is a small cake which is made in an aluminium bowl, to serve exactly one person, it is easy to eat as anyone can just pick up a cheese cupcake and hog on to it.
There are number of dressings that can be put on top of a cheese cupcake to make it look absolutely delicious. The dressings include frostings, sprinkles, eatable flowers, chocolate sauce and fruits like strawberries, mulberries, cherries to make it even more healthier.
The term “cupcake” originated in 1796 by a cook named “Amelia”. Cheese Cupcake is just a variation of the cupcake. Cheese Cupcake can be had on birthdays, corporate parties,wedding’s,baby shower’s or just for a treat!
Cheese Cupcake recipe
• Cupcake pan for ten cupcakes
• Aluminium foil for ten cupcakes
For the crust
• One fourth cup graham cracker crumbs
• two tbsp unsalted melted butter
• one tbsp light brown sugar
For the filling
• ten oz. cream cheese
• half cup sugar
• one fourth cup sour cream
• two eggs
For the topping
• one fourth cup sour cream
• three tbsp granulated sugar
• 1 can strawberry pie filling
Starting with the crust
• Take a food processor, make fine crumbs out of the graham crackers , or crumble them with your hand till you get fine pieces.
• Mix melted butter, graham crumbs(as per step1) and brown sugar all together in a clean bowl.
• Put this mixture in the cupcake liners.
Filling:
• Now for the filling take the cream cheese and put it in the food processor and beat till you get a fine mixture, do not over process this mixture just keep it smooth.
• Add sugar to this mixture.
• Add sour cream.
• Add eggs till the entire mixture becomes smooth.
• Take this filling and place it in the cupcake liners just above the crust.
• Preheated oven at 300 degrees.
• Bake the crust and filling for around twenty minutes.
• After baking cool this cupcake for five minutes.
Topping:
• Mix cream and sugar together in a clean bowl.
• Keep mixing it with a spoon till you get a fluffy mixture then place it on the cupcake liners.
• Bake this in the oven for five minutes.
• Cool the cupcakes till room temperature.
• Put one spoonful strawberry or chocolate pie filling.
• Keep it in the refrigerator for four hours chill completely.
