Strawberry Cheesecake Cupcakes from Joylicious
1 1/2 sticks of butter
1 1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
12 Tbs unsalted butter
1 cup + 2 Tbs sugar
1 tsp vanilla extract
1/2 cup sour cream or plain yogurt
4 large egg whites
2 cups chopped fresh strawberries
In a medium bowl beat the egg whites until stiff, glossy peaks appear, about 3-4 minutes, be careful not to overbeat. Set aside. In a small bowl, mix the flour, baking powder and salt. In a large bowl, cream together butter and sugar until fluffy, then add the vanilla and beat on a low-speed. Add half the flour mixture, then mix in the sour cream or yogurt. Add remaining flour and mix until just blended.
Gently fold 1/3 of the egg into the batter until combined. Do not over-mix the egg whites or the cake will fall flat. Add remaining egg and fold in the chopped strawberries. Fill each muffin tin about 3/4 of the way and bake for about 20 minutes or until a toothpick comes out clean. Top with cream cheese frosting and fresh strawberries.
4 tablespoons softened butter
1/2 cup of chopped hazelnuts
1/2 cup of Nutella
1 cup of rice krispies crushed in food processor
2 to 3 tablespoon of heavy cream
1 cup of powdered sugar
Use a spoon to scoop out the inside of the cupcakes (save the pieces for later).Mix butter and Nutella together until well blended. Add powdered sugar, rice krispies, and nuts. And heavy cream a little at a time until the filling is spoon-able, but thick. Use a spoon to fill the cupcakes. Replace the little pieces you cut out (like a jack-o-lantern).
Frosting (white butter cream):
1 stick butter
2-3 cups powdered sugar
1/2 tablespoon vanilla extract
up to 2 tablespoons heavy cream
Soften the butter, but don't melt it. Add the powdered sugar and beat until smooth. It should be really thick still. SLOWLY, as in a teaspoon at a time, add cream until the frosting is the texture you want. I replaced the vanilla and most of the cream with Hazelnut flavored Torani syrup (like the Starbucks coffee syrups). Frost the cupcakes and sprinkle with chopped hazelnuts.