Grace Potters Macaroni And Cabot Cheddar Cupcakes Recipes

SHARP CHEDDAR CUPCAKES

Steps:

• For the cake batter: Preheat the oven to 350 degrees F; line cupcake pans with 24 cupcake liners.
• In a large bowl, whisk together the pastry flour, cornstarch, baking powder, baking soda and salt and set aside. Using an electric mixer with a paddle attachment, cream the butter until smooth. Gradually add the granulated sugar and mix until light and fluffy, scraping down the sides of the bowl occasionally. Add the eggs one at a time, beating well after each addition. Mix in the vanilla. Alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture and beating well after each addition. Scrape down the sides, and then fold in the Cheddar, dried cherries and green onions.
• Spoon the batter into the liners and bake until an inserted toothpick comes out clean, at least 20 minutes. Let the cupcakes cool completely before frosting.
• For the candied ham: In a skillet set over medium heat, add the apple juice, brown sugar and maple syrup and cook until the mixture gets really thick. Add the diced ham and stir until coated.
• For the frosting: Using an electric mixer, beat the cream cheese, confectioners' sugar, honey and hot sauce in a bowl until smooth. Fold in the chives.
• For the honey simple syrup: In a bowl, combine the honey and 1/2 cup hot water and stir.
• To assemble: With a pastry brush, brush each cupcake with the honey simple syrup. Add some frosting to the top of each cupcake, and garnish with the candied ham.

CABOT CHEDDAR CREAM BISCUITS

Steps:

• Place rack in upper third of oven and preheat oven to 450 degrees F. Butter baking sheet and set aside.
• Into large bowl, sift flour, baking powder and salt. Stir in cheese. With fork, stir in cream a little at a time until no dry bits remain and dough has formed (you may not need all the cream).
• Turn dough out onto lightly floured work surface and knead about 6 times. Roll or press dough into 3/4-inch-thick circle. Cut out rounds with floured 2 1/2-inch cutter or inverted glass, pressing scraps together to cut additional biscuits. Alternatively, cut circle into 10 wedges.
• Place biscuits 1 inch apart on prepared baking sheet. Bake for 12 to 15 minutes, or until golden.

BAKED MACARONI AND CHEESE CUPCAKES

Steps:

• Preheat the oven to 375 degrees F. Spray 2 12-cup muffin or cupcake pans with vegetable cooking spray. Using 1 cup of breadcrumbs, coat the inside of each muffin cup with breadcrumbs, shaking off any excess.
• In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground turkey, or chicken, if using, 1/2 teaspoon salt, and 1/4 teaspoon pepper, Cook for 5 to 8 minutes, stirring frequently, until cooked through. Set aside and cover to keep warm.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and add to a large bowl. Stir in the cooked turkey and the cheeses. Season with salt and pepper, to taste. Spoon the prepared pasta mixture into the cupcake molds, filling evenly to about 2/3 full. Arrange a few pieces of tomato, broccoli and asparagus into each cup. Top with a thin layer of the remaining bread crumbs and drizzle with olive oil.
• Bake until golden brown, about 15 to 20 minutes. Let cool for a few minutes and carefully unmold with a spoon onto a serving platter.