Cinnamon Swirl Sour Cream Maple Cream Cheese Strawberry And Ba Recipes

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JAN'S CINNAMON AND MAPLE SWIRL "BETTER"-CREAM COFFEE CAKE



Jan's Cinnamon and Maple Swirl

This is a large coffee cake filled with cinnamon and a delicate crumb topping. Lactaid® Cottage Cheese transforms into 'Better' Cream that substitutes for sour cream, creating a moist and tender cake.

Provided by Lactaid

Categories     Trusted Brands: Recipes and Tips     LACTAID®

Time 1h30m

Yield 16

Number Of Ingredients 21

½ cup white sugar
½ cup flour
¾ cup ground cinnamon
3 tablespoons non-dairy butter or margarine, melted
1 cup brown sugar, packed
2 tablespoons ground cinnamon
3 teaspoons unsweetened cocoa powder
¼ teaspoon salt
1 ½ cups LACTAID® Lowfat Milk
3 teaspoons lemon juice
2 teaspoons cream of tartar
¾ cup LACTAID® Cottage Cheese
1 ½ cups white sugar
⅓ cup brown sugar
¾ cup non-dairy butter or margarine, softened
4 large eggs
4 cups all-purpose flour, divided
3 teaspoons vanilla extract
2 teaspoons maple extract
½ teaspoon salt
3 teaspoons baking powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt pan.
  • Mix white sugar, flour, 3/4 cup cinnamon, and 3 tablespoons non-dairy butter together in a stand mixer until well blended. Transfer to a bowl.
  • Mix 1 cup brown sugar, 2 tablespoons cinnamon, cocoa powder, and 1/4 teaspoon salt together in a stand mixer until well blended. Transfer to a separate bowl.
  • Measure 1 1/2 cups Lactaid® milk in a 2-cup measuring cup. Stir in lemon juice and cream of tartar.
  • Mix cottage cheese, 1 1/2 cups white sugar, and 1/3 cup brown sugar together in a stand mixer. Whip until mixture is smooth and creamy. Add non-dairy butter or margarine and whip until smooth. Add eggs one at a time, beating well before adding the next one. Mix in vanilla and maple extracts and salt. Mix in 2 cups flour.
  • Pour milk mixture into the mixer; mix well. Add remaining 2 cups flour and baking powder; blend well.
  • Pour 1/3 of batter in prepared Bundt pan. Top with 1/2 of the swirl mixture.
  • Pour another 1/3 of the batter over the filling. Top with remaining swirl mixture. Evenly pour in remaining batter.
  • Gently swirl the batter with a knife being careful not to overdo the swirl. Top the batter with the cinnamon topping.
  • Bake in preheated oven until a toothpick inserted in the center comes out clean, 60 to 90 minutes. Cool and remove from pan.

Nutrition Facts : Calories 435.7 calories, Carbohydrate 77.5 g, Cholesterol 49.3 mg, Fat 11.6 g, Fiber 4.3 g, Protein 7.4 g, SaturatedFat 2.7 g, Sodium 356.5 mg, Sugar 44.4 g

CINNAMON SWIRL SOUR CREAM, MAPLE CREAM CHEESE, STRAWBERRY AND BA



Cinnamon Swirl Sour Cream, Maple Cream Cheese, Strawberry and Ba image

Cinnamon Swirl Sour Cream, Maple Cream Cheese, Strawberry and Bacon Breakfast Cupcakes Recipe courtesy: Hollis Wilder Show: Cupcake Wars Episode: George and Ann Lopez Charity Golf Tournament Recipe Categories: Meat, Bacon, Fruit, Strawberry, Cheese, more Dish: Cupcake Herbs & Spices: Cinnamon

Provided by ElizabethKnicely

Categories     Dessert

Time 2h15m

Yield 24 mini cupcakes, 24 serving(s)

Number Of Ingredients 18

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
8 ounces salted butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups sour cream
1 tablespoon ground cinnamon
1/2 cup brown sugar, loosely packed
1 lb cream cheese
4 tablespoons maple butter or 4 tablespoons creamed honey
4 ounces strawberry jelly
1/4 cup fresh strawberries, hulled and finely diced
1 (12 ounce) package turkey bacon
1/4 cup maple syrup
1 cup maple sugar

Steps:

  • Preheat the oven to 325°F Line a mini cupcake or muffin pan with 24 mini cupcake liners or a regular-size cupcake or muffin pan with 9 cupcake liners.
  • Sift the flour, baking powder, baking soda, and salt into a medium-size bowl. Set the bowl aside.
  • In the bowl of an electric stand mixer, with a paddle attachment, cream the butter and sugar together, about 5 minutes. Scrape down the sides of the bowl, and then add the vanilla and one egg at a time, scraping down the sides of the bowl after each addition. Turn the mixer to lowest speed, and add the flour mixture and sour cream, alternating between the 2, beginning and ending with the flour.
  • Mix the cinnamon and brown sugar together in a small bowl and fold by hand into the batter. Do not fully mix into the batter,it should be swirled inches.
  • Fill 24 mini cupcake liners 1/2-full with batter and bake for 30 minutes or fill 9 regular-size cupcake liners 3/4-full with batter and bake for 32 minutes, or until golden and baked through. Cool the cupcakes completely.
  • MAPLE CREAM CHEESE FROSTING:.
  • Whip the cream cheese and maple butter in the bowl of the electric mixer fitted with a whisk attachment until fully incorporated. Fold in by hand, the jelly and fresh strawberries. Put the frosting into a pastry bag and cut 1/2-inch off the tip.
  • Yield: approximately 2 3/4 cups.
  • MAPLE-GLAZED TURKEY BACON:.
  • Cook the bacon on the stove top in 2 nonstick skillet coated with olive oil spray, over medium heat, turning once, making sure the bacon is fully cooked. Turn the heat down and divide the maple syrup between the 2 skillets, drizzle the syrup over the bacon. Continue to cook, turning the bacon often, watching closely that the syrup does not burn. You want the bacon to be coated with the syrup and caramelized, but not soggy. Let cool.
  • Yield: approximately 2 cups.
  • TO ASSEMBLE:.
  • Generously frost the top of each cupcake with the MAPLE CREAM CHEESE mixture. Chop the MAPLE-GLAZED TURKEY BACON into a fine dice and divide evenly among the cupcakes, sprinkling over the frosting. Sprinkle the maple sugar on top of the bacon to resemble "sand".

Nutrition Facts : Calories 336.2, Fat 21.8, SaturatedFat 12, Cholesterol 80.7, Sodium 428.4, Carbohydrate 31.6, Fiber 0.5, Sugar 23.7, Protein 5

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