Saturday, June 4, 2011

Raspberry Cheesecake Cupcakes



 I have news. Big news. News warranting as excessive amount of cupcakes. I am going to be an NBC Page.

After going through an interview/screening process that has taken almost a year, I got a call a few days ago from NBC and was asked to be in their next group of Pages. I was shaking I was so excited. Sometimes getting what you want can be slightly overwhelming, I had previous engagements for the time period they asked me to start, so I didn't know what to do. At first I said that I wouldn't be able to join this group, and they said thank you and that they would keep me in mind for next time. Then, once I was off the phone, I sat and thought for a bit.

And....

I had this dark, sinking feeling that I had made the wrong choice. Like being sucked into a pit of sand. So, to help figure things out, I spoke with Jeremy and he encouraged me to go for it and put my other plans aside. So, I called again. It went to voicemail. I left a message, explaining that I had thought more about it and that I would cancel my other plans and join the program. I also apologized for my excessive flip-floppiness. They called me back in a few minutes and welcomed me to the program. In celebration of this momentous occasion, I decided that cupcakes should be had by all! And not just any cupcakes, but cheesecake ones with a homemade raspberry jelly and graham cracker crust. I also included a video tutorial on how I did the frosting for these. I hope these bring you as much joy as my Page surprise brought me. Makes about 22 cupcakes.



Ingredients:

Cheesecake

(3) 8 Ounce Packages Cream Cheese
4 Eggs
1 Cup Sugar
1/3 Cup Heavy Whipping Cream
1 Tablespoon and 1 Teaspoon Flour
1 Teaspoon Lemon Juice
1 Teaspoon Vanilla Extract
Fresh Raspberries for Garnish

Cheese Whipped Cream

2 and 2/3 Cups Heavy Whipping Cream, liquid not already whipped
3 Tablespoons Cream Cheese, softened

Raspberry Jelly

1 and 1/3 Cups Raspberries, fresh or frozen
3/4 Cup Sugar
1/4 Cup Water

Graham Cracker Crust

1 Cup Graham Cracker Crumbs
1/3 Cup Butter, melted
2 Tablespoons Granulated Sugar
1 Teaspoon Brown Sugar
1/2 Teaspoon Cinnamon


Start by making the raspberry jelly. Bring the raspberries, sugar and water to a boil in a small saucepan over medium heat. Mix well, breaking apart the raspberries with the end of your spoon. Allow to boil for 7 minutes, then remove from heat and allow to cool for 30 minutes. Then put it in the refrigerator to chill.


Next, make the graham cracker crust. In a small bowl, mix together the granulated sugar, brown sugar cinnamon, and graham cracker crumbs. Add the butter, and mix well. It should get kind of clumpy now, and should stick together if you press it between your fingers. Set it aside.


Now comes the cheesecake part. In a large bowl, mix together the flour, sugar, and cream cheese until well blended. Add the heavy whipping cream and mix until combined. Add the eggs, one at a time, blending well after each addition. Stir in the lemon juice and vanilla extract.

Preheat the oven to 325 degrees Fahrenheit. Get out your cupcake pan and put in cupcake liners. Place 1 tablespoon of the graham cracker mixture at the bottom of each cup, pressing it into the bottom of the cup gently with the backs of your curled fingers. Then, place 1 teaspoon of the raspberry jelly in the center of each of the graham cracker crusts. Next, fill each cup 3/4 full with the cheesecake mixture.


Place the pan in the oven and bake for 8 to 10 minutes, then turn the heat down to 275 degrees Fahrenheit and continue to bake for another 12 to 16 minutes, or until the tops of the cheesecakes are golden. They will crack at the top, and that is okay, because we will be covering the cracks with whipped cream, which brings me to the next part.



While the cupcakes are baking, make the cheese whipped cream. Put the heavy whipping cream and cream cheese in a medium-sized bowl.  Using an electric mixer, beat the mixture on high for about 2 minutes, or until a dense and thick whipped cream forms. This will be much thicker than store bought whipping cream, and it will pipe out of the frosting bag quite nicely! Cover and refrigerate.

Once the cupcakes are done, remove them from the oven and allow them to cool to room temperature. Then, place them in the refrigerator for 30 minutes to chill. Now they are ready to be frosted.


Fit a frosting bag with a size 13 closed star frosting tip. Now fill the bag two-thirds full of the whipped cream and roll down the empty top of the bag until the whipped cream is nice and compacted inside, as air bubbles will cause the frosting to sputter out messily rather than in nice, clean strokes. Grab a cupcake and start icing it around the outside edge, continuing around the edge until you are about to meet the point where you started frosting. Curl the frosting into the center of the cupcake, and you are done! It is basically like making a single, large spiral. 

Repeat this process with all of the cupcakes. Garnish the tops with a single raspberry. Serve immediately and refrigerate any leftovers.





37 comments:

  1. I have fresh raspberries in the fridge. Gotta try this!

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  2. Wow, that is great news!! Congratulations! So glad you called them back and they responded positively! :)

    The cupcakes are just crazy gorgeous! I'm sure they are just as delicious.

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  3. Holy wows!!! Those look incredible. But really, how can you go wrong when cheesecake is involved.

    I am so glad you took the position! It's a once in a lifetime opportunity and although you had other plans, there will always be time in the future to pursue them! And Cory and I are still so excited to come see you and Jeremy. Thank you for still letting us come!

    I love you and am so happy for you! Now lets hope I get some good news on the job front! :D

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  4. Stunning and marvellous cupcakes, looks adorable and fantastic..COngrats..

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  5. Your photos are always so gorgeous and these cupcakes look extremely tasty too...!

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  6. Thanks everyone!

    @Kate & Jade: I am really glad too :) I am a bit nervous, but I know it will turn out well!

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  7. Congratulations!!! That's so great! And I'm glad you've deemed "flipfloppiness" a usable word, because it could definitely come in handy on a regular basis. I'm totally craving these cupcakes right now... Cheesecake is one of things you HAVE to have once it's in your hungry brain!

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  8. Excellent news! Well done! You totally made the right decision to take it while you can. I work in news myself and media is all about being in the right place at the right time. Lovely cupcakes as well. Great way to celebrate! :)

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  9. Congrats .. that is excellent news...Best wishes :) I love this yummy colourful cupcakes.. very stylish presentation..:)
    reva

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  10. Congratulations and yum, what a delish looking recipe!

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  11. What a fantastic opportunity. Congratulations! And what a way to celebrate, those cupcakes look awesome.

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  12. What a wonderful opportunity that has come your way!Certainly a reason to celebrate!

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  13. Congratulations! Sounds like a great opportunity. And your cupcakes look fantastic.

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  14. Thanks you guys!!

    @Parsley Sage: That is so true. I am really glad I took advantage of the opportunity :)

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  15. Those look so divine! Congrats, that is awesome.

    Cheers,

    Rosa

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  16. Oh my goodness, that's so exciting for you! I can't wait to hear about your adventures at NBC! And of course, these cupcakes look just fabulous.

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  17. Yum! I always wanted to make mini cheesecakes. &&&& Congrats : D

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  18. Truth be told, I have been dreaming about cheesecake lately, and now looking at these beautiful mini cakes, it feels like torture. I so want these!!!
    *kisses* HH

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  19. Oh, sweetie, congratulations! You certainly deserve the success coming your way. Your creations are delicious and your photos are beautiful!
    These cupcakes are just what I need right now - give me anything raspberry and I am a happy girl!

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  20. Congratulations! That is definitely worthy of a celebration and these cupcakes look like just the thing.

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  21. Congratulations! Very exciting. And your cheesecake cupcakes are brilliant. Very cute, and - I bet - very tasty. :)

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  22. These look absolutely divine! Saw these on Tastespotting and had to check them out, you have a beautiful blog and pictures!

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  23. Your photos are amazing! We'd love for you to share this over at dishfolio.com!

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  24. Thanks everyone!!! I am so happy you enjoy them :)

    @Lacey: Awesome! I will submit it tomorrow, thank you for sharing your site with me!

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  25. Beautiful and amazing photos - I want to try making these. Raspberries are almost in season here in Scandinavia.

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  26. These look delicious, I'm hoping to make them soon! @Eva - How many does one recipe yield?

    Thanks

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  27. Hi Rebecca! It makes about 15 cupcakes :)

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  28. Congrats on the news!!! (Even though I am oh so late) lol. This looks really good and for a cheesecake fanatic I must try this!!! Thanks for posting~ :-)

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  29. Just made this yesterday for my husband's b-day! They were delicious! Thanks for the great recipe!

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  30. That's wonderful!! I am so happy you guys liked them :) Thank you for making it!

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  31. I've just stumbled upon your blog and I can't wait to explore! These cupcakes look dangerously good! Congrats on the NBC deal! Hope it is going well. I'll be making these cupcakes tomorrow! : o )

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    1. Thank you so much! I hope they turned out well for you :)

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  32. I just tried out this recipe and it's awesome as how it looks like!

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    1. Awww thank you!! I am so happy you liked them!

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  33. Can't wait to try this!

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  34. i made these cupcakes for thanksgiving tonight!! everyone loved them especially the whip cream :-) thanks for sharing!

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