Savory Italian Cupcakes With Goat Cheese Frosting Recipes

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SAVORY ITALIAN CUPCAKES WITH GOAT CHEESE FROSTING



Savory Italian Cupcakes with Goat Cheese Frosting image

This is an incredible side dish-- consider it a whimsical bread, but it's so different and hearty that you could also have it for breakfast or lunch. Easy to store in the fridge and grab one for a snack on the go, too.

Provided by Joni Hilton

Categories     Other Side Dishes

Time 35m

Number Of Ingredients 16

2 c flour
1 Tbsp sugar
1 Tbsp dried, crushed rosemary
1 Tbsp dried basil
2 tsp baking powder
1/2 c milk
1/4 c bottled pesto sauce
1/4 c cold butter, chopped
1 large egg
1/2 c shredded mozzarella cheese
2 c chopped, cooked sausage
1 c sliced olives
1/2 c chopped sun dried tomatoes
1 c crumbled goat cheese, at room temperature
1 tsp dried basil
2 Tbsp cream

Steps:

  • 1. 1. Preheat oven to 350 degrees. Line a muffin pan with liners. Mix the first five ingredients (flour through baking powder) in a bowl. With electric mixer, combine with 1/4 cup butter to form coarse crumbs. Stir in mozzarella cheese, sausage, olives, and tomatoes.
  • 2. 2. In a small bowl, combine milk, pesto, and egg, then add to crumb mixture all at once. Stir quickly with a fork to moisten. Spoon into prepared muffin cups. Bake 20-25 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes.
  • 3. 3. Make the "frosting." Let the goat cheese crumbles come to room temperature. In a bowl, mix the goat cheese, basil, and cream until smooth consistency, adding more cream if too thick. Pipe or spread frosting over cooled cupcakes and top with a slice of sausage, tomato, or a basil sprig, if desired.

ITALIAN CREAM CUPCAKES



Italian Cream Cupcakes image

I just got my hands on this recipe from a friend. I haven't tried them yet, but supposed to be yummy.

Provided by KandB

Categories     Dessert

Time 1h55m

Yield 24 cupcakes

Number Of Ingredients 17

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
2 cups sugar
1 1/2 cups unsalted butter, softened (1 1/2 c)
6 eggs, separated
2 tablespoons hazelnut syrup
1 1/2 teaspoons vanilla extract
1 cup buttermilk
2 cups sweetened flaked coconut, toasted
1 cup hazelnuts, toasted, skinned, chopped
16 ounces cream cheese, softened
1 1/2 cups unsalted butter, softened (1 1/ c)
3 tablespoons hazelnut syrup
3 tablespoons heavy cream
1 lb powdered sugar, sifted

Steps:

  • Preheat oven to 325F; line two 12 cup muffin pans with paper liners and coat with nonstick spray.
  • Whisk together flour, baking powder, baking soda and salt in a bowl; set aside.
  • cream sugar and butter in a stand mixer with a paddle attachment on medium speed until white and fluffy; about 5 minutes. Add egg yolks, 1 at a time, beating well after each addition; mix in syrup and vanilla until incorporated. Mix 1/2 the dry ingredients into butter mixture, followed by the buttermilk, then remaining dry ingredients; blend until just incorporated.
  • Beat whites to stiff peaks in a bowl with a mixer on high speed; fold into batter with coconut and hazelnuts. Fille liners to the top with batter and bake until toothpick inserted in center of a cupcake comes out clean, about 20-25 minutes. Cool cupcakes in pan for about 20 minutes, transfer to a rack, then when completely cool frost with icing.
  • Icing:.
  • Whip cream cheese and butter together in a large bowl with a mixer at medium speed until combined. Add syrup and cream, then beat in powdered sugar until creamy. Generously frost each cupcake.
  • Garnish with shredded coconut and hazelnuts.

Nutrition Facts : Calories 566.5, Fat 37.8, SaturatedFat 21.8, Cholesterol 131.3, Sodium 204.1, Carbohydrate 53.6, Fiber 1.3, Sugar 40, Protein 6

ITALIAN LOVE CUPCAKES



Italian Love Cupcakes image

Chocolaty fudge cupcakes topped with chocolate frosting get some Italian lovin' thanks to a layer of ricotta cheese filling. Add some white chocolate shavings for an elegant touch.

Provided by Stephanie Wise

Categories     Dessert

Time 1h25m

Yield 24

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1 1/4 cups water
1/2 cup vegetable oil
3 eggs
2 containers (15 oz each) whole-milk ricotta cheese
3/4 cup sugar
1 teaspoon vanilla
4 eggs
1 box (6-serving size) chocolate instant pudding and pie filling mix
1 cup milk
1 1/2 cups whipped cream or Cool Whip frozen whipped topping, thawed

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • In large bowl, beat Cake Layer ingredients with electric mixer on low speed 30 seconds. Increase speed to medium; beat 2 minutes, scraping bowl occasionally.
  • In separate large bowl, mix Ricotta Layer ingredients until combined.
  • Fill each muffin cup about one-third full with cake batter (you may not use all the batter). Divide ricotta mixture evenly among cups.
  • Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from muffin cups to cooling rack. Cool completely, about 30 minutes.
  • When cupcakes are completely cooled, make frosting. In large bowl, beat pudding mix and milk with whisk until combined and set. Fold in whipped cream. Pipe frosting on top of cupcakes.

Nutrition Facts : Calories 250, Carbohydrate 27 g, Cholesterol 75 mg, Fat 2, Fiber 0 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 19 g, TransFat 0 g

ITALIAN CREAM CUPCAKES WITH CREAM CHEESE FROSTING



Italian Cream Cupcakes With Cream Cheese Frosting image

Cupcakes have become very popular lately. I do not recall where this recipe is from, possibly Cuisine Magazine, but I have made them. They were very good despite being alittle labor intensive. Nice for special occasions.

Provided by quotFoodThe Way To

Categories     Dessert

Time 1h20m

Yield 2 dozen

Number Of Ingredients 13

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 1/2 cups unsalted butter, softened
6 eggs, seperated (reserve whites)
2 tablespoons hazelnut syrup
1 1/2 teaspoons vanilla extract
1 cup buttermilk
6 egg whites (reserved earlier)
2 cups sweetened flaked coconut, toasted
1 cup hazelnuts, toasted and chopped

Steps:

  • Preheat oven to 325*; line two 12-cup muffin pans with paper liners and coat with nonstick spray.
  • Whisk dry ingredients together in a bowl; set aside.
  • Cream sugar and butter in a stand mixer with a paddle attatchment on medium speed until white and fluffy, about 5 minutes.
  • Add yolks, 1 at a time, beating well after each addition.
  • Mix in syrup and vanilla until incorporated.
  • Mix 1/2 the dry mixture into butter mixture, followed by buttermilk, then remaining dry ingredients; blend just until incorporated.
  • In a bowl with a mixer on high speed, beat egg whites into stiff peaks; fold into batter.
  • Fold hazelnuts and coconut into batter.
  • Fill liners to the top with batter and bake until toothpick inserted in center of a cupcake comes out clean, 20-25-minutes.
  • Cool Cupackes in the pan for 20-minutes; transfer to rack.
  • Frost when cool.
  • CREAM CHEESE ICING:.
  • 2 packages (8-oz. each) cream cheese, softened.
  • 3 sticks unsalted butter, softened (1 1/2 cups).
  • 3 tablespoons hazelnut syrup.
  • 2 tablespoons heavy cream.
  • 1 lb. powered sugar, sifted.
  • Whip cream cheese and butter together in a large bowl with a mixer at medium speed until combined.
  • Add syrup and cream; beat in powdered sugar until creamy.
  • Generously frost each cupcake.
  • GARNISH:.
  • 1 1/2 cups sweetened shredded coconut, toasted (5 oz.).
  • 1/2 cup hazelnuts.

Nutrition Facts : Calories 3898.2, Fat 230.1, SaturatedFat 125.3, Cholesterol 1005.4, Sodium 1846.9, Carbohydrate 407.4, Fiber 15.8, Sugar 251.6, Protein 67.3

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