Sharp Cheddar Cupcakes With Candied Pecan Topping And Honey Blue Cheese Frosting Recipes

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.

Steps:

• Preheat the oven to 350 degrees F. Line a cupcake pan with 18 paper liners, set aside.
• Make the sweet potato puree by processing the sweet potatoes in a food processor. Set aside. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg.
• In a large bowl, whisk together the butter, brown sugar, granulated sugar and eggs. Add the dry ingredients. Whisk in the sweet potato puree. Fill each cupcake in the prepared pan three-quarters full of batter.
• Bake until the tops spring back when touched and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool.
• To assemble: Frost the cupcakes with the Brown Sugar Cream Cheese Frosting. Sprinkle with the Candied Pecans.
• In a mixer fitted with the paddle attachment, beat the cream cheese until creamy. Add the butter and beat until well incorporated. Add the light brown sugar and beat until fluffy. Add the powdered sugar 1 cup at a time, beating until well incorporated. Add the vanilla extract and beat until combined.
• Preheat the oven to 300 degrees F. Spray a baking sheet with nonstick cooking spray.
• Beat the egg white in a bowl until frothy; whisk 4 teaspoons water and the vanilla extract into the egg. Stir the sugar, cinnamon and salt into the egg mixture. Add the chopped pecans, stir to coat completely. Spread the pecans onto the baking sheet. Bake the pecans, stirring about every 20 minutes, until the coating forms a glaze, about 1 hour. Allow to cool on the baking sheet.