Blueberry Cheesecake Cupcakes

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Hello Strangers! Yet again I have let this lovely place lack in new posts. But I am coming back with not just a great recipe but an AMAZING new cupcake!

These pretty little things are Blueberry Cheesecake Cupcakes. Sounds phenomenal right?



They look phenomenal too, don't they?!



They are light and airy vanilla cupcakes filled with a blueberry sauce that is made with honey instead of sugar, and topped with a cream cheese  frosting. A great summer cupcake, especially here in South Jersey where blueberries are as fresh as you can get!

I also got fancy and used colored icing swirled with white icing. I think this is my new favorite way of frosting cupcakes. I could look at them all day they just look so great!

To make the swirl is actually very simple. A great tutorial can be found HERE. It is also quite a great blog as well. If you haven't checked it out yet, you should.

I filled the cupcakes by using a small pairing knife to cut a circle into the top of the cupcake. Then I pulled the piece out and gently pressed down on the hole to make a little but more room for the filling. Next I spooned the cooled blueberry filling into the hole and topped with the piece I removed. Its very simple but if you want more detailed directions at Annie Eats, another blog I love following.

I wish I had a good picture of the middle of the cupcake but I only have a blurry one taken from my cell but I will show you just to give you an idea of what the blueberry filling looked like. But I will post it at the bottom away from the prettier pictures, lol.

Anyways, stop reading and go make these delectable cupcakes!

my niece loves her cupcakes!

Blueberry Cheesecake Cupcakes

makes 12 cupcakes

Vanilla Cupcakes

Ingredients

• 1/2 cup unsalted butter 
• 1 egg
• 2 egg yolks
• 1 1/2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup sugar
• 1 teaspoon good quality vanilla extract
• 1/2 cup whipping cream

Directions

• Preheat oven to 350 and place 12 cupcake liners in muffin tin.
• Sift together flour, baking powder, and salt into a large bowl and set aside.
• Beat butter with an electric mixer for 30 seconds. Add in sugar and beat until combined.
• Add egg, and egg yolks one at a time until fully incorporated.
• Add vanilla.
• Add 1/3 of the flour mixture and beat until  just combined. Follow with half of the whipping cream. Repeat, and end with the last 1/3 of the flour mixture, beating until just combined.
• Pour evenly (usually about 1/4 cup) into the muffin tin and back 15-18 minutes, until top is slightly golden and toothpick comes out clean.
• Cool in tin for 5 minutes, then remove and let cool completely on a cooling rack.

Blueberry Filling

I used my go to blueberry sauce recipe used for these oatmeal bars and this frozen yogurt cake, mmm!

• 1 2/3 cups blueberries
• 3 tablespoons honey, or sugar but I prefer honey
• 2 teaspoons cornstarch
• A pinch of nutmeg
• 1/4 teaspoon cinnamon
• 2-3 teaspoons lemon juice 

Directions

1. Add all ingredients to a medium saucepan and bring to a boil.
2. Reduce heat and stir constantly until sauce thickens, about 5-7 minutes.
3. Remove from heat and set aside.

*there will be plenty left over; perfect for ice cream or waffles*

Cream Cheese Frosting

*this makes quite a lot as well, but it's always great to have extra icing :)

Ingredients

1 8 oz package of cold cream cheese (not rock solid, but right out of the fridge is perfect)

5 tablespoons of room temperature butter

2 teaspoons vanilla extract

2 cups powdered sugar

*Blue food coloring for half of icing mixture

Directions

1. Sift 2 cups of powdered sugar into a large bowl and set aside.
2. Beat cold cream cheese with butter and vanilla until combined, do not over mix or it will loosen and separate.
3. Gradually add sifted sugar and beat until just combined. Add more until you reach the consistency and sweetness level you prefer.
4. Scoop half of the frosting into a separate bowl and add enough blue food coloring until the color you want is achieved.
5. Spoon the white frosting in a piping bag and the blue into another.
6. Cut the ends and place into a larger pipping bag fitted with the tip of your choice. Make sure both ends are inserted into the tip or you will only get one color to come out.

To Assemble Cupcakes

1. Once cupcakes and filling have cooled, use a pairing knife to cut holes in the top of the cupcake.
2. Trim the bottom off the piece you just removed from the cupcake, leaving just the flat top
3. Spoon blueberry filling into the hole and replace the top of the cupcake.
4. Pipe frosting onto cupcake in a large circular motion.

*Again refer to these two sites for excellent step by step directions:

   To swirl frosting

   To fill cupcakes

<3ENJOY

 

 P.S. Here's a look at the filling

 

  

Back From The Dead With an Easy Baked Egg Breakfast!

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Baked Eggs with Feta

Over Roasted Tomatoes

HOLA MI AMIGO'S!!!! I am back and Peace Love & Yumminess is up and running with lots of recipes to share!!!

Now, I know all of you were anxiously checking everyday if I had a new post, sorry for all the nail biting but you need not worry anymore! I am back from trekking the Amazon Forest and sailing through the Caribbean.

Hahaha if only both those statements were true :). I have been M.I.A for several reasons, mainly being out of a computer. I have however been cooking and baking quite a bit and have lots of recipes to catch you guys up on. So why not start with a recipe for the most important meal of the day, breakfast!

This was a pinterest recipe I literally made the morning I found it. It is super easy and quite healthy. I thought it was a great change than the normal morning egg, with layers of delicious flavor.

You will need ramekins for this recipe, although I'm sure you could just make this in casserole form as well. But, that just not as fun as having your own little dish.

When I made this, it was only me eating however I made two dishes. Not sure why, but I did. I enjoyed this dish so much I almost went right back for the second. I stepped back and regained my self control and saved it for lunch with a side salad. To reheat it, I just popped it right back in the oven to warm it up. The egg did cook a little more but still tasted amazing.

The recipe is also in single serving portions, just apply the recipe per ramekin.

Enjoy<3!

& Glad to be back!

Oven Bakes Eggs with Feta

over roasted tomatoes

adapted from For the Love of Cooking

Ingredients

• Cooking spray
• 1/2 tsp olive oil
• Handful of grape tomatoes sliced
• 1/4 tsp basil, dried
• Dash of crushed red pepper flakes
• 1 clove of garlic, minced
• 2 eggs (I used one because my ramekins are quite small)
• 1 tsp milk
• 1 tsp feta cheese ( I used tomato basil feta to amp up the flavor!)
• Salt and pepper, to taste

Directions

1. Preheat the oven to 350 degrees and spray  a small ramekin with cooking spray.
2. Toss the sliced tomatoes with the olive oil, basil, crushed red pepper, garlic, salt, and pepper.
3. Pour into each ramekin then place the dishes on a baking sheet and bake for 15 minutes.
4. Remove from the oven then crack the eggs into the dish, then add the milk, feta cheese, and season with salt and pepper.
5. Return to the oven and cook for 13-15 minutes or until the whites set but the yolks are still soft. Remove from the oven and serve with some whole grain toast.