Thursday, October 23, 2008

Iron Cupcake October....Cheese




Well, it's that time again with my entry for the Iron Cupcake Contest. So once again I am asking for your votes. Voting starts this Sunday after 12 pm! This month's entree must include cheese, so I used both cream and goat. Don't worry the mice are gummy mice! (Dollar Store find)


DON'T FORGET TO VOTE
DOUBLE CHEESE DELIGHTS WITH OR WITHOUT MICE...
INGREDIENTS
1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
4 oz. goat cheese
3 large eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
2 tablespoons lemon zest
2 tablespoons fresh lemon juice or lemon concentrate

DIRECTIONS
* Preheat the oven to 325°F. Insert liners into a medium cupcake pan.
* In a large bowl cream together the butter, goat cheese, and sugar with an electric mixer on medium speed until fluffy, 3-5 minutes. Add the eggs one at a time to creamed mixture, beating 1 minute after each addition.

* In a separate bowl combine the flour, baking soda, and salt.

* Add the dry ingredients to the creamed mixture, alternating with the milk. Mix until completely integrated. Add the lemon zest, lemon juice, Mix the batter for 30 seconds.

* Fill the cupcake liners three-quarters full. Bake for about 20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.

FILLING -
To fill the cupcakes I used Raspberry Yogurt, you can use any flavor you like!

TWO CHEESE FROSTING -
Beat 8 oz. cream cheese and 4 oz. goat cheese(room temperature) with 5 Tbsp. softened butter and 2 tsp. vanilla until combined. Gradually add 2 c. powdered sugar that has been sifted after measuring. Continue to add more sifted powdered sugar until you reach a consistency and sweetness that fits your taste.

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