Hello Everyone! Time for the challenge at Exploring Cricut. The challenge this time is to create a card, layout or project with a Thanksgiving theme. You have until Saturday to enter and you must use an image from Cricut:) This is perfect for those last minute items needed for Thursday.
I decided to create cupcake toppers. These came together super fast and who doesn't love that. I included the recipe for the Cheesecake Pumpkin Cupcakes because I think these are the best. I have other recipes for these muffins and sometimes they come out too moist. These are more of a cake texture with a delicious filling. Some say they are a knock off from Starbuck's. They are so yummy.
I hot glued the toothpick to the back of each topper.
Recipe for Toppers:
Indian - Trick or Treat
Turkey - Create A Critter
Xmas Red and Cinnamon Stickles
Pumpkin Cream Cheese Muffins
Source Annie's Eats
Makes 24 muffins
For the filling:
8 oz. cream cheese, softened
1 cup powdered sugar
For the muffins:
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 tablespoon plus 1 teaspoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree (see Note)
1¼ cups vegetable oil
For the topping:
½ cup sugar
5 tablespoons flour
1½ teaspoons ground cinnamon
4 tablespoons cold unsalted butter, cut into pieces
Note: A standard sized can of pumpkin is 15 ounces (just 1 oz. short of 16 oz = 2 cups). I only used one can and they were just fine. You could also freeze the extra if you decided you wanted a full 2 cups.
To prepare the filling, combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours. The mixture will still be somewhat soft but firmer.
To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
To make the topping combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. When done it should look like the texture of wet sand. Transfer to the refrigerator to chill until ready to use.
To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. You want to put the cream cheese lower than you think because it will rise a lot during the baking process. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.
Bake for 20-25 minutes. Transfer to a wire rack and let cool. These are so good warm, cold or room temperature.
Thanks for stopping by and remember you have until Saturday to join in the challenge!