Caramel Cheese Cupcake
Can we go ahead and just agree that one of God’s greatest masterpieces was the salted caramel flavor combination. Oh. my. goodness. Crystal clear blue waters and sunsets? Who needs em’, but if I see the words “Salted Caramel” on any food item I immediately have to have a bite of whatever it is or I will die a slow painful unmerciful death. Okay fine more like I’ll throw a tantrum until I get a bite and then I’ll savor every last second of the flavor and hope it lingers and saturates every single taste bud. I could write poetry about salted caramel and the beauty it beholds. Or I could just capture it in one single word. Yum.
Serves : 24
Salted Caramel Cheese Cupcake
Ingredients
For the crust:
1 heaping cup raw pecans
1 tablespoon coconut oil
1 tablespoon creamy almond butter
2 tablespoons coconut flour
2 tablespoons pure maple syrup grade B
a few pinches of pink himalayan salt
For the filling:
1 tablespoon coconut oil
1 tablespoon creamy almond butter
2 tablespoons coconut flour
2 tablespoons pure maple syrup grade B
a few pinches of pink himalayan salt
For the filling:
1 heaping cup raw cashews (soaked at least for 4 hours, overnight is better)
1/2 cup peeled & diced zucchini
1/4 cup coconut oil, melted
2 tablespoons pure maple syrup grade B
2 tablespoons coconut palm sugar (If you don’t have coconut palm sugar just use another 2 tbs. of maple syrup for a total of 1/4 cup)
1 tablespoon unsweetened vanilla almond milk
1 tablespoon coconut water (I used Zico)
1/2 tablespoon vanilla extract
1/8 teaspoon pink himalayan salt
The juice of one medium lemon
For the caramel:
1/2 cup peeled & diced zucchini
1/4 cup coconut oil, melted
2 tablespoons pure maple syrup grade B
2 tablespoons coconut palm sugar (If you don’t have coconut palm sugar just use another 2 tbs. of maple syrup for a total of 1/4 cup)
1 tablespoon unsweetened vanilla almond milk
1 tablespoon coconut water (I used Zico)
1/2 tablespoon vanilla extract
1/8 teaspoon pink himalayan salt
The juice of one medium lemon
For the caramel:
1/2 cup grass-fed butter (or ghee)
1 cup coconut palm sugar
1/2 cup canned coconut milk, full fat (room temp.)
3 cage-fee egg yolks
few pinches of pink himalayan salt
1 cup coconut palm sugar
1/2 cup canned coconut milk, full fat (room temp.)
3 cage-fee egg yolks
few pinches of pink himalayan salt
Methods
1. Prepare the crust by placing the pecans in a food processor and grind them into fine meal. Add the rest of the crust ingredients and process again until well combined. Line the bottom of a mini cupcake pan with mini cupcake liners, then press the crust evenly into the bottom of the liners. Place the pan in the freezer to set, while you prepare the filling.
2. In a high-powered blender, process the raw cashews until they are blended. Add in the zucchini, coconut oil, maple syrup, coconut palm sugar, almond milk, coconut water, vanilla extract, salt, and lemon juice. For the lemon juice go by taste as not to overdo it with lemon flavor. I started by juicing half of the lemon, mixing and tasting, and adding more. Add as needed to your preference. Then blend again until a super smooth and creamy batter is formed. If your batter is too thick try adding a little more almond milk or coconut water until the desired smooth creamy batter consistency is reached.
3. Pour the cheesecake batter into a decorating bag or ziplock bag, cut a hole in the corner and then pour the filling on top of the crust almost to the top, leaving some room for the caramel. Allow to set in the freezer for at least an hour. While the filling is setting go ahead and make your caramel.
4. To make the caramel, melt the grass-fed butter in a medium saucepan over low heat. Then add the coconut palm sugar and combine with the melted butter using a whisk. Now add the coconut milk and whisk again until combined.
5. Stir in the egg yolks one at a time with the whisk until combined. Then stir in a few pinches of salt. Let the mixture sit over low heat for about 5 minutes, use a whisk to stir the mixture intermittently.
6. Now turn up the heat to medium high until the caramel mixture starts to boil. Whisk then let boil for about 2 more minutes. Remove from heat, stir and allow to cool. At this point it should be the consistency of a thick soup and taste incredible. Go ahead, lick the whisk, I won’t tell. It will thicken as it starts to cool.
7. Once your cheesecake bites are hardened, fill a decorating bag or a ziplock bag with the caramel and cut off the tip. Squeeze a dollop of caramel on the top of eat cheesecake bite and use the flat side of a spoon to evenly spread over the top. Once the caramel has set sprinkle pink himalayan salt on the tops. Store cheesecake bites in the freezer in between eating sessions and remove about 15 minutes or so before serving so they can thaw a bit. Enjoy!
2. In a high-powered blender, process the raw cashews until they are blended. Add in the zucchini, coconut oil, maple syrup, coconut palm sugar, almond milk, coconut water, vanilla extract, salt, and lemon juice. For the lemon juice go by taste as not to overdo it with lemon flavor. I started by juicing half of the lemon, mixing and tasting, and adding more. Add as needed to your preference. Then blend again until a super smooth and creamy batter is formed. If your batter is too thick try adding a little more almond milk or coconut water until the desired smooth creamy batter consistency is reached.
3. Pour the cheesecake batter into a decorating bag or ziplock bag, cut a hole in the corner and then pour the filling on top of the crust almost to the top, leaving some room for the caramel. Allow to set in the freezer for at least an hour. While the filling is setting go ahead and make your caramel.
4. To make the caramel, melt the grass-fed butter in a medium saucepan over low heat. Then add the coconut palm sugar and combine with the melted butter using a whisk. Now add the coconut milk and whisk again until combined.
5. Stir in the egg yolks one at a time with the whisk until combined. Then stir in a few pinches of salt. Let the mixture sit over low heat for about 5 minutes, use a whisk to stir the mixture intermittently.
6. Now turn up the heat to medium high until the caramel mixture starts to boil. Whisk then let boil for about 2 more minutes. Remove from heat, stir and allow to cool. At this point it should be the consistency of a thick soup and taste incredible. Go ahead, lick the whisk, I won’t tell. It will thicken as it starts to cool.
7. Once your cheesecake bites are hardened, fill a decorating bag or a ziplock bag with the caramel and cut off the tip. Squeeze a dollop of caramel on the top of eat cheesecake bite and use the flat side of a spoon to evenly spread over the top. Once the caramel has set sprinkle pink himalayan salt on the tops. Store cheesecake bites in the freezer in between eating sessions and remove about 15 minutes or so before serving so they can thaw a bit. Enjoy!
0 comments:
Post a Comment