Thursday, June 10, 2010

CUPCAKES: Lime Ricotta Cheesecake & Chai Tea

I know, I know.
It's been over a week since my last post.
In my defence, I've been working every day and night so far this week AND all of last week and weekend was planning for the Bridal Shower.....
....which went so well!
The games, the food, the company, the venue, everything was just perfect. We were originally planning on hosting it at a friend's house but moved it to the staff lounge at UCC (Upper Canada College, quite possibly the most expensive school in Canada). The room was full of windows so there was sunlight galore and despite the predicted forecast of rain, there was nary a rain cloud in sight.
I made a trifle and two types of cupcakes.
Today you'll get the cupcake recipes, tomorrow I'll show you the favours we put together and give you the trifle recipe (which was delicious). Then after that I'll show you the cake I made for John for his birthday party.

Lime Ricotta Cheesecake Cupcakes
  • Preheat oven to 325 degrees.
  • In a bowl combine 1 cup graham crackers, 3 tbsp melted margarine/butter, and 2 tbsp honey. Spoon one tbsp of the mixture into each of the 12 cups and press firmly. Chill until set.
  • Meanwhile, in a large bowl mix together 4 cups ricotta cheese with 4 eggs, 1 1/2 cups icing sugar, and 1 tsp orange extract. Spoon the mixture into the cups on top of the graham cracker crust.
  • Bake for 25 minutes. Remove from oven and allow to cool for 5-10 minutes before removing the cupcakes from the pan. Chill until ready to serve.
Chai Tea Cupcakes
  • Preheat oven to 350 degrees.
  • In a bowl, mix 2 cups flour, 1/4 tsp baking powder, a pinch of salt, and 1 tbsp of chai tea powder.
  • In the bowl of an electric mixer, beat 1/4 cup butter and 3/4 cup packed brown sugar until combined. Add in 2 egg whites then slowly add in the flour mixture. Pour in 2/3 cup buttermilk and mix until combined.
  • Pour into cups and bake for 20 mins. Let cupcakes cool then enjoy!

That's all!

Back tomorrow with the trifle recipe

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