Así es!!! ganamos el reto IC: Earth - CHEESE. Gracias a todos ustedes que votaron por mi. Mi reconocimiento a la chica del blog Chocolate&Chipotle, me dio batalla, me hizo sufrir cada vez que veía que aumentaban sus votos, pero ganamos.
Quiero compartir la receta nuevamente, pero ahora en inglés, ya que estoy segura que todas las Iron Cupcake Baker's entrarán a este blog para conocer los cupcakes ganadores!!!
Gracias nuevamente a todos!!!
Pinky's Las quiero hermanitas!!!
Comunidad bbmundo, mil gracias chiquillas
Chicos y chicas de CII, mil gracias. Platicando con mi esposo, ha sido increíble conocer cómo estuvo la propagación de la red de votos y es impresionante cómo se puede sumar a una misma causa mucha gente a la que uno estima. Gracias a Jesús, Javier, Ricardo, Henry, Angel y muchos más que me comenta David tienen un talento fuera de serie. A todos ellos y a quienes ellos pidieron apoyo, nuevamente un millón de gracias!!!
DAVID TE AMO!!!
Yván, Hannah y Juan Pablo, son mi adoración!
Papá, mamá, Hermano, hermana, Cuñis, primas, primos, sobrinos, sobrinas y a toda la bola de la familia, jeje!!!
Colegio Alejandro Guillot, Wendy, tenemos un compromiso grande!!!
Sandy, thank you very much for this challenge!!!
Perdón, ya no quiero dar más nombres y mil disculpas si olvido alguno... Yo sé que mucha gente me apoyó en este reto. Quiero agradecer a todos, infinitamente.
CREAM CHEESE, BRIE, MASCARPONE, FIGS AND HONEY CUPCAKES
Makes 12
preheat the oven to 325
INGREDIENTS
Batter 1
250 g butter softened
3/4 cup honey
3 eggs
1 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon baking powder
Batter 2
250 g cream cheese
1 tin of condensed milk
50 grams of butter softened
3 eggs
FOR THE FROSTING
500 ml. whipping cream
250 g. mascarpone cheese
1 cup powdered sugar
1 cup orange juice
Orange zest
6 figs washed and disinfected, cut in small chunks
100 g brie cheese cut in small chunks
Boil the figs in the orange juice. Reserve
In a bowl, using an electric mixer on medium speed, cream together the butter and honey until light and fluffy. Add the vanilla extract, tue eggs, one at time, beating well after each addition until blended into the butter mixture.
In another bowl, stir together the flour and the baking powder. Add the dry ingredients to the butter mixture. Stir just until evenly moistened. Spoon the batter into each muffin cup, only ½ parts.
In the blender add the cream cheese, the 50g butter and the condensed milk until blended. Using large rubber spatula, gently fold the figs and the brie just until evenly distributed. Add this in the first batter, into each muffin cup.
Bake until golden, dry and springy to the touch, about 45 minutes.
FROSTING
In a bowl using an electric mixer on medium – high speed, the whipping cream and the powdered sugar until the whipping cream is fluffy. Add the mascarpone cheese, orange juice and zest orange about 5 minutes or until the mixture is light and fluffy and of spreadable consistency.
Now, you can decorate the cupcakes with a fresh fig!!!
Makes 12
preheat the oven to 325
INGREDIENTS
Batter 1
250 g butter softened
3/4 cup honey
3 eggs
1 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon baking powder
Batter 2
250 g cream cheese
1 tin of condensed milk
50 grams of butter softened
3 eggs
FOR THE FROSTING
500 ml. whipping cream
250 g. mascarpone cheese
1 cup powdered sugar
1 cup orange juice
Orange zest
6 figs washed and disinfected, cut in small chunks
100 g brie cheese cut in small chunks
Boil the figs in the orange juice. Reserve
In a bowl, using an electric mixer on medium speed, cream together the butter and honey until light and fluffy. Add the vanilla extract, tue eggs, one at time, beating well after each addition until blended into the butter mixture.
In another bowl, stir together the flour and the baking powder. Add the dry ingredients to the butter mixture. Stir just until evenly moistened. Spoon the batter into each muffin cup, only ½ parts.
In the blender add the cream cheese, the 50g butter and the condensed milk until blended. Using large rubber spatula, gently fold the figs and the brie just until evenly distributed. Add this in the first batter, into each muffin cup.
Bake until golden, dry and springy to the touch, about 45 minutes.
FROSTING
In a bowl using an electric mixer on medium – high speed, the whipping cream and the powdered sugar until the whipping cream is fluffy. Add the mascarpone cheese, orange juice and zest orange about 5 minutes or until the mixture is light and fluffy and of spreadable consistency.
Now, you can decorate the cupcakes with a fresh fig!!!
