15 Must-Try Sensational Strawberry Recipes
If you haven’t noticed on my blog, I have a love for anything with pineapple. I have made pineapple upside-down cakes many, many times. They are always a big hit and disappear quickly. This time I am making cupcakes, but I added more chopped pineapple to the batter. Love the addition, I think you will too! These cupcakes are so moist and full of flavor. The pineapple and brown sugar caramelizes in the cupcake pan which puts the flavor over the top! Since they are cupcakes size, you can have more than one, I won’t tell!
Do you love cheesecake? Do you love Caramel? Well you have come to the right place! These cupcakes are “healthier” than the average cupcakes. This recipe comes from The California Country Gal’s Cookbook, “Sweet Secret’s” written by Annabelle Lee. This cookbook caters to Paleo Friendly, Low Glycemic, and just delicious recipes! Annabelle has a wealth of information explaining how you can have whole foods cupcakes that are delicious and still good for you. Some of the ingredients I had never heard of before such as Erythritol, it’s a sweetener that is low on the glycemic index, and great for diabetics. Since I am all about creating recipes with ingredients that I have on hand, I remembered that I had Xylitol, which is still lower than cane sugar on the glycemic index. I replaced Xylitol for Erythritol. ( Another sweetener that is zero carbs and low on the glycemic index.) The cheesecakes came out delicious, they are lighter in texture than most dense cheesecakes. The caramel sauce is a perfect addition, drizzle it on the plate and then over the cheesecakes when serving, for a pretty presentation.
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Caramel Cheesecake Cupcakes
makes 12 cupcakes
Dried Cupcake crumbs ( I used 4 Organic Graham Crackers)
1/3 cup Pecans
2 Tbsp butter
Blend in Food Processor to a meal. If you don’t have cupcake crumbs, you substitute them with another 1/3 cup pecans and 1 Tbsp coconut flour
Press 1 rounded Tbsp into 12 buttered cupcake cups
2 cups cream cheese
1 cup yellow squash or peeled zucchini ( I used 1 whole banana)
1/2 cup Erythritol ( I used Xylitol)
1/4 cup Evaporated Cane Juice or 1/8 tsp Stevia ( I used Truvia)
2 large eggs
1 Tbsp egg white powder
1 Tbsp Vanilla Extract or Paste
1 Tbsp Lemon Juice
1 tsp Almond Extract
1/8 tsp sea salt
Position oven rack to middle portion of oven. Preheat oven to 375 degrees.
In food processor fitted with S blade, add all of the ingredients and blend smooth.
Divide batter on top of the crust. Bake for 12 minutes, then turn oven down to 325 degrees and bake another 15 minutes.
Remove from oven and top with this mixture, if desired:
1/2 cup sour cream
1/2 cup Mascarpone cheese
1 Tbsp Maple Syrup
1/2 tsp Vanilla extract
Return to the oven and bake for another 5 minutes. Turn off the oven and crack the oven door. Let rest about an hour before refrigerating.
Top with: Dark Coconut Palm Caramel
1 1/2 cups Coconut Palm Sugar ( I used Xylitol)
6 Tbsp water
2 Tbsp butter
Combine ingredients in a small saucepan and stir over medium heat until sugar is dissolved. Cover and allow to boil, without stirring, for about 3 minutes, the steam will wash down the sides of the pan. Uncover and let boil another few minutes. The caramel will thicken as it cools.
If you wish to use a candy thermometer allow it to reach 238 degrees, the softball stage. My caramel isn’t dark like Annabelle’s, but it is still delicious!
This cheesecake is delicious with fruit too!
I love Chamomile tea. With lots of honey and cream. It has been raining like cats and dogs, so a hot cup of tea brings me comfort and joy. I love Chamomile tea so much that I just used my last tea bag, last night! Oh shoot! I have about 800 different teas and not one chamomile tea left. So for this recipe, I am using a tea that I have never tried before. I won this tea in a contest. I know it is from England, the package says Wilkinsons of Norwich, with a British telephone number. I just want to call them and say, ” Cheerio ‘Ol Chap”!! The name is handwritten, Mediterranean Sun Tisone. It smells like sunshine, ginger, orange peels and rose. Nice combo, right?? When steeped the color is a beautiful shade of deep rose. I know you probably don’t have this tea, but you can use any tea you like, Earl Grey, Chamomile, experiment! Since this tea is loose, not bagged, it isn’t powdery, lots of twigs and leaves and peel, I used my coffee grinder and ground the tea to make it a better consistency for a cupcake. These cupcakes are so tender and light. They bring me back to London and the memories of cakes and cookies and tarts of a high tea. The Honey Cream frosting is the perfect addition for these delicious cupcakes.
1/4 cup (1/2 stick) unsalted butter, softened
1 cup all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
3 tablespoons tea ( use from your favorite tea bag, or grind up loose tea)
1/2 cup milk (I used Non-fat, it was all I had )
1 large egg
1 teaspoon pure vanilla extract
For the Frosting:
1 1/2 cups powdered sugar
1 tablespoon honey
about 5 tablespoons heavy cream
pinch of salt
Place a rack in the upper third of the oven and preheat oven to 325 degrees F. Line a cupcake pan with paper or foil liners and set aside.
To make the cakes: in the bowl of an electric stand mixer fitted with a paddle attachment, cream together butter, flour, sugar, baking powder, baking soda, pinch of salt, and tea leaves. Mix on medium speed until the mixture is slightly coarse and sandy. For about 5 minutes.
While the mixture beats, in a small bowl, whisk together milk, egg, and vanilla extract.
Pour half of the milk mixture into the flour mixture. Beat until just incorporated. Pour in the remaining milk mixture, turn the mixer up to medium-high speed and beat for 1 minutes, until well blended.
Divide the batter between the prepared cups. There is not a lot of batter so you’ll only fill the cups up half way. You will also need to scrape the bowl for remaining batter. You don’t want to waste a drop.
Bake the cupcakes for 17 to 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pan for 10 minutes. Remove the cupcakes from the pan to cool completely before frosting.
To make the frosting: in a medium bowl, whisk together powdered sugar, honey, cream, and salt. Whisk until smooth. Use a butter knife to generously spread the frosting atop the cooled cupcakes. Sprinkle with just a bit of tea leaves. Cupcakes will last, well wrapped, at room temperature for up to three days.