Three Cheese Cupcakes Recipes

Steps:

• In a large bowl, combine flour, baking powder and salt.
• In a medium bowl, beat butter, sugar, eggs and extract.
• Pour in flour mixture in thirds adding 1/2 can of sweetened condensed milk in between (beginning and ending with flour mixture.).
• Add in grated Velveeta and blend well.
• Put in muffin cups 3/4 cup full only.
• Top with grated cheddar cheese.
• Bake in 350 oven for 20-25 minutes.
• Stays moist for 1 week in room temperature (covered in tight lid container).

Steps:

• For the crust: Preheat the oven to 350 degrees F. Line two 12-cup standard muffin tins with paper liners.
• Combine the graham cracker crumbs, granulated sugar, cinnamon and butter in a small bowl. Drop a heaping tablespoon of graham cracker mixture into each muffin cup. Press to create a firm layer of crust on the bottom. Bake 7 minutes. Set aside to cool completely.
• For the cupcakes: Combine the flour, baking powder, baking soda and salt in a medium bowl.
• Using a hand mixer or stand mixer, cream the butter and granulated sugar together until fluffy, 2 to 3 minutes. Add the eggs, one at a time, scraping down the bowl between additions. Beat in the vanilla.
• Whisk together the sour cream and the milk. Add the flour mixture and milk mixture in three additions, alternating between wet and dry ingredients and starting and ending with flour mixture. Beat just until well combined, taking care not to overmix.
• For the filling: Beat the cream cheese and granulated sugar in a bowl with an electric mixer at medium speed until light and fluffy, about 3 minutes. Beat in the egg just until combined. Spoon the filling into a pastry bag fitted with a medium-size plain tip (Ateco 800). Insert the tip into the top of each cupcake batter and squeeze the filling until the batter rises to fill each cup about three-quarters of the way up the side of the tin.
• Bake until lightly golden and a toothpick inserted about 3/4 inch from the edge of the cupcakes comes out clean, 18 to 20 minutes. Cool the cupcakes in the tins on a rack for 10 minutes, and then remove from the tins and cool completely.
• For the frosting: Using an electric or stand mixer, beat the cream cheese and butter together at medium speed until fluffy, about 2 minutes. Scrape down the sides of the bowl. Beat in the sour cream and lemon juice. On low speed, gradually add the confectioners' sugar and beat until well combined.
• Frost the cupcakes as desired. Garnish with graham cracker pieces.

Steps:

• Preheat the oven to 350 degrees F. Line cupcake tins with paper liners.
• Sift together the flour, baking powder, baking soda and salt.
• Cream the butter and granulated sugar with an electric mixer until fluffy and light. Add the eggs, one at a time beating well between each addition. Then add the vanilla and mix until fluffy. Fold in the flour mixture, alternating with the milk. Do not over mix. Portion into the prepared cupcake tins. Bake for about 20 minutes.
• Once the cupcakes have cooled, about 30 minutes, you can inject the cake with about 2 ounces of the Tres Leches Mix. If you do not have an injector, then fork the cupcake gently on the top, and then spoon the tres leches over top so as to not break up the cake. Let sit in the fridge for at least an hour.
• Top each cupcake with some of the Whipped Cream Mascarpone Frosting.
• Combine the three milks in a blender until well combined, and then chill in the refrigerator for at least 1 hour.
• Chill a metal bowl. Add the heavy cream, vanilla extract and confectioners' sugar. Start to beat the heavy cream until you see the liquid thicken, and continue to beat until stiff peaks form. Mix in the mascarpone cheese and blend to combine.

Steps:

• Heat oven to 350°F. Cook and drain pasta shells as directed on package.
• In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes.
• In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil.
• Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake uncovered about 10 minutes or until cheese is melted. Sprinkle with parsley.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 2 (12 cup) muffin tins with paper liners.
• In a large bowl, combine cream cheese and sugar. Mix until soft. Add eggs and combine. Add vanilla.
• Distribute evenly into 2 (12 cup) lined muffin tins and bake at 325 degrees F (165 degrees C) for 35 minutes.
• When done, the centers will fall in a bit while cooling. When cool, fill depressions with 2 to 3 tablespoons of your favorite fruit pie filling. Store in the refrigerator.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 12 muffin cups with paper liners.
• Beat eggs and 1/3 cup white sugar together in a bowl using an electric mixer until pale and fluffy; mix in milk and 1 dash vanilla extract. Whisk cake flour, baking powder, and salt together in a separate bowl; stir into egg mixture.
• Beat egg whites and cream of tartar together in a separate bowl using an electric mixer until soft peaks form. Gradually add remaining sugar to egg whites mixture and beat until mixture is glossy and firm. Fold egg whites mixture into flour mixture until batter is just mixed. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 12 to 15 minutes. Cool slightly.
• Mix evaporated milk, 1/2 cup cream, sweetened condensed milk, and 1 dash vanilla extract together in a bowl. Prick holes into the cupcakes and spoon 4 to 5 spoonfuls milk mixture over each cupcake.
• Beat cream cheese, 2 tablespoons white sugar, and 1/2 teaspoon vanilla extract together in a bowl until smooth. Add 1/4 cup cold cream and beat until stiff peaks form. Spread frosting onto each cupcake.

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in cake mix, water, butter and eggs., Spoon batter by 1/4 cupfuls into paper-lined muffin cups. Bake at 350° for 25 minutes or until golden brown. Remove to a wire rack to cool completely. Frost if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line cupcake pans with paper cupcake liners.
• In a medium bowl, cream together the cream cheese and 1 cup of sugar. Stir in the eggs one at a time, then mix in the vanilla. Spoon into cupcake pans to fill about 2/3 to 3/4 full.
• Bake for 30 minutes in the preheated oven, until golden brown. Remove from the oven and cool for 5 to 10 minutes.
• To make the sour cream topping, whisk together the sour cream, 1 cup sugar, and vanilla until smooth. Spoon into the well on the top of each cupcake.
• Return to the oven and bake for an additional 5 to 7 minutes, until set. Set cupcake pans on racks to cool, do not remove cupcakes from the pan until they are completely cool. For a finishing touch, you can add a dollop of your favorite pie filling on top.

Steps:

• Heat oven to 350°F. Make 1 pie crust in 9-inch glass pie plate as directed on box for One-Crust-Filled Pie. Using fork, poke holes in the base all over and bake according to package directions.
• Meanwhile in medium skillet, heat oil. Add mushrooms and red onion slices; cook over medium-high heat until soft, about 4 to 5 minutes. Cool slightly.
• In medium bowl, combine milk, spinach, minced onion, egg whites, eggs, salt and pepper; stir until all ingredients are well combined.
• Stir in Gouda cheese, Cheddar cheese and cooled mushrooms mixture. Pour egg mixture into pie shell. Sprinkle Gorgonzola cheese over top. Bake 35 to 40 minutes or until center is puffed and light golden brown. Cool 10 minutes.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente. Drain.
• Meanwhile, cook ground meat and onion in a skillet over medium heat, stirring frequently, until meat is browned. Stir in pasta sauce, reduce heat, and simmer for 15 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Layer the ingredients in the prepared baking dish as follows: half of the cooked pasta, all the provolone cheese, all the sour cream, half of the sauce mixture, remaining pasta, mozzarella cheese, and remaining sauce mixture. Top with grated Parmesan cheese.
• Bake in preheated oven for 30 minutes, or until bubbly.

Steps:

• Heat oven to 350°F. Reserve 1 cup French-fried onions for topping.
• In 5-quart Dutch oven, mix remaining onions, the broccoli, cream cheese, bell pepper and red pepper sauce. Cover; cook over medium-low heat about 20 minutes, stirring once halfway through cooking, until sauce chips are melted. Transfer to ungreased 2- to 3-quart casserole.
• Bake uncovered 20 to 25 minutes or until vegetables are tender. Sprinkle reserved onions around outer edge of casserole; bake 5 minutes longer.

Steps:

• For the cupcakes:.
• Preheat the oven to 350 degrees F. Line a standard 12-count muffin tin with 6 paper liners.
• In a large bowl, cream the butter and sugar until smooth. Beat in the egg and orange extract until smooth. Stir in the evaporated milk.
• Add the parmesan cheese, flour, baking powder and salt and fold together until just mixed.
• Scoop 2 level tablespoons of batter into each muffin liner.
• Cut the Velveeta cheese into 6 even cubes. Push one cube into the batter in each muffin liner.
• Divide the remaining batter between the 6 muffin cups (there should be about 1 level tablespoon of batter for each muffin cup for this part).
• Sprinkle the grated mozzarella cheese on top of each muffin.
• Bake for 20-25 minutes until well-risen and golden-brown on top.
• Remove from the oven and from the muffin pan. Place on a wire rack to cool completely before frosting.
• For the frosting:.
• Use electric beaters to whisk the softened cream cheese until slightly aerated. Beat in the honey and hot sauce until just combined.
• Transfer the frosting to a piping bag, cut off the end making an 1/2-inch wide opening.
• Pipe the frosting onto each cupcake then garnish with chives.
• Serve immediately at room temperature. Store any leftovers in a sealed container in the refrigerator for up to 3 days.
• Tools:.
• Piping bag (for frosting = optional).
• 12-cup standard muffin tin.
• Note:.
• If you'd prefer a sweeter cupcake, you can use condensed milk instead of the evaporated milk as seen in the video.

Steps:

• Preheat oven to 325°F.
• Prepare a 10-inch springform pan by wrapping it with a layer of heavy duty alum foil.
• (I would grease the pan, put a round of parchment on the bottom and flour the sides) Cream together ricotta cheese, cream cheese and sugar until smooth (could use a food processor to really smooth out the ricotta).
• Mix in the eggs one at a time.
• Add flour one tablespoon at a time, mixing well.
• Stir in the sour cream and vanilla.
• (I would be sure to mix things slowly and have all ingredients up to room temperature. Don't beat any air into the mixture and be sure it's really smooth when done).
• Pour mixture into pan.
• Place cheesecake in a large rectangular pan filled with 2 inches of hot water.
• Carefully put into preheated oven.
• Bake for 90 minutes.
• After 90 minutes turn oven off, but leave the cake in the oven for another 60 minutes (do not open door).
• Cool on counter for at-least 60 minutes (until room temp) and then refrigerate.
• Serve when thoroughly chilled (overnight).

Steps:

• Spread 2 teaspoons mayonnaise on one side of each slice of bread.
• On the uncoated side of 2 bread slices, place 1 slice American cheese and 2 slices bacon. Top each with 1/4 cup cheddar cheese, 1/4 cup Gruyère cheese and 1 slice remaining bread, mayonnaise side out.
• Heat 12-inch nonstick skillet over medium heat. Add sandwiches; cook uncovered 3 to 4 minutes or until bottom sides are golden brown. Carefully turn; cook 2 to 4 minutes longer or until bottom sides are golden brown and cheeses are melted.