Gluten-Free New York Cheesecake Cupcakes
Description
5 star Gluten-Free cupcakes are beautiful and yummy too!
Ingredients
Ingredients
1 1/2 cu. gluten-free graham cracker or ginger spice cookie crumbs
4 eggs
2 sticks butter, room temperature
2 cu. granulated sugar
2 tbl. vanilla bean paste
2 2/3 cu. gluten-free all-purpose baking mix
1 1/2 cu. whole milk
1 1/2 cu. raspberry preserves
Vanilla Bean Cream Cheese Frosting, recipe follows
Raspberry Coulis, recipe follows
Vanilla Bean Cream Cheese Frosting
1 lb. cream cheese , softened
4 tbl. (1/4 cup) butter, room temperature
2 cu. sifted powdered sugar
2 tsp. vanilla bean paste
Special equipment: Piping bag fitted with an 847 star tip
Raspberry Coulis:
12 oz. fresh or frozen raspberries
1/2 cu. sugar
Directions
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Preheat oven to 375 degrees F. Line two 12 -muffin pans with cupcake liners. Evenly distribute 1 tbl. each gluten-free cookie crumbs into the liners.
Crack the eggs into a small container. set aside.
In the bowl of a stand mixer with a paddle attachment, beat butter on medium speed until light in color and fluffy. Add sugar to the butter and continue beating until the sugar is uniformly mixed into the butter. Stop the mixer and scrape down the sides of the bowl, and then restart the mixer on low speed. Add 1 egg at a time, waiting until it is fully imixed in the butter mixture before adding the next egg.
Once all eggs have been added, stop mixer and scrape downnsides of the bowl to ensure that all butter is incorporated with the eggs. Add the vanilla bean paste and blend uniformly.
Add the gluten-free baking mix in three additions, alternating with the milk, in two additions, fully incorporating each addition into the batter before moving to the next step. If needed, stop the mixer after each addition and scrape down the sides of the bowl and then resume mixing on low.
Once all dry ingredients and milk have been combined with the butter mixture, evenly fill the cupcake pan cavities 2/3 full. Bake the cupcakes until the top of each cupcake is slightly springy to the touch and a toothpick inserted in the center comes out clean, 14 to 16 minutes.
Remove from the oven and immediately turn the cupcakes out of the pan onto a cooling rack. Let the cupcakes cool completely.
Using a knife, core out the center of each cooled cupcake. Then fill with 1 tbl. raspberry preserves and top with the Vanilla Bean Cream Cheese Frosting. Drizzle a small amount of the Raspberry Coulis over the top.
For the vanilla bean cream cheese frosting:
In the bowl of a stand mixer, combine the cream cheese and butter and beat until soft and fluffy. Add the powdered sugar and vanilla bean paste. Whisk on low speed to combine so there is no loose powdered sugar on the bottom of the bowl and then turn the mixer onto medium-high. Whip until very light and fluffy.
Fit an 18-inch plastic piping bag with an 847 star tip and twist the bag right by the tip to prevent the buttercream from leaking out. While you grasp the piping bag right above the star tip with your hand, fold the top of the piping bag over your hand and spoon the cream cheese frosting into the piping bag. Set aside.
Raspberry Coulis:
Put the raspberries in a heavy saucepot, heat until warm. Mix together the sugar and 3 tablespoons water and add to the raspberries. Bring just to a boil, until all the sugar dissolves. Let cool and pour the raspberry mix into a blender or food processor and puree. Strain through a fine mesh sieve to remove all or part of the seeds.