COSMOPOLITAN CUPCAKES
Girls night out just got a lot sweeter thanks to our non-alcoholic Cosmopolitan Cupcakes made with cosmopolitan drink mix and Betty Crocker™ Super Moist™ vanilla cake mix.
Provided by Angie McGowan
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 9
Steps:
- Cake
- Preheat oven to 350°. Combine Betty Crocker Super Moist™ Vanilla Cake Mix, 1/2 cup oil and 1 cup Cosmopolitan Drink Mix in stand mixer or large mixing bowl. Add eggs. Use a hand mixer or stand mixer and beat on low speed for 30 seconds. Then turn mixer to medium speed for 1 minute.
- Fill each cupcake liner in cupcake pan 2/3 full. Bake cupcakes at 350° for 21 - 26 minutes. Check cupcakes for doneness by inserting a toothpick into the center of one. Toothpick should be clean when pulled out if cupcakes are done.
- Let cupcakes cool completely before frosting.
- Frosting
- Combine butter and shortening in in stand mixer or large mixing bowl. Use a hand mixer or stand mixer to cream butter and shortening on high speed for 3 minutes or until light in color.
- Add powdered sugar to mixing bowl. Mix on low speed for 30 seconds. Then turn to medium speed for 1 minute, or until sugar is incorporated.
- Add 2 - 3 tablespoons Cosmopolitan Drink Mix to frosting. Mix on high until light and fluffy. Add a few drops of food coloring and mix on high again until the desired color is achieved.
Nutrition Facts : ServingSize 1 Serving
COSMOPOLITAN BABYCAKE CHEESECAKES
Make and share this Cosmopolitan Babycake Cheesecakes recipe from Food.com.
Provided by grandma2969
Categories Cheesecake
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare crust by rubbing inside of can with margarine and pressing crumbs on sides and bottom of can.CHILL while preparing batter.
- BATTER:.
- beat cream cheese till smooth and add sour cream and egg, mix well.
- Blend in melted white chocoalte and remaining ingredients.Batter might stiffen as it cools.
- Pour equal amounts into prepared cans.
- Bake at 325* for 25-30 minutes or tap the flat side of your finger on the side of can.center should still be jiggly and edges are semi-set.DO NOT OVERBAKE.
- Remove from oven and let cool 1 hour.
- run smooth knife around inside of can and invert onto saucer.
- Invert onto serving plate, crumb side down.
- Cover and refrigerate 1 hour.
- Top with sliced fruit and whipped topping.
Nutrition Facts : Calories 648.3, Fat 55.8, SaturatedFat 27.5, Cholesterol 133.8, Sodium 416.1, Carbohydrate 29.3, Fiber 0.2, Sugar 25.7, Protein 9.5
NEAPOLITAN CHEESECAKE
Layered or swirled white chocolate, dark chocolate and strawberry cheesecake on a crumb base. It may be served as is, or topped with strawberry preserves or ganache.
Provided by bme
Categories Desserts Cakes Holiday Cake Recipes
Time 5h45m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the chocolate cookie crumbs and melted butter. Press into the bottom of a 9 inch springform pan. Bake for 8 minutes; cool on wire rack.
- For the vanilla-white chocolate filling: Melt white chocolate in a metal bowl over barely simmering water, or in a glass bowl in the microwave, stirring frequently; set aside. In a medium bowl, beat 8 ounces of cream cheese and 1/4 cup sugar until smooth. Mix in 1 egg and 1/2 teaspoon of vanilla until blended. Mix white chocolate into the batter and set aside.
- For the dark chocolate filling: Melt chocolate in a metal bowl over barely simmering water, or in a glass bowl in the microwave, stirring frequently; set aside. In another bowl, beat 8 ounces of cream cheese and 1/4 cup sugar until smooth. Mix in 1 egg and 1/4 teaspoon of vanilla until blended. Stir in melted chocolate.
- For the strawberry filling: In a third bowl, mix together 8 ounces cream cheese and 1/4 cup sugar until smooth. Blend in 1 egg and 1/2 teaspoon of strawberry extract; stir in mashed strawberries.
- Preheat the oven to 400 degrees F (200 degrees C).
- Pour the white-chocolate vanilla cheesecake batter into the prepared crust. Layer with the dark chocolate and strawberry batters (see Cook's Notes).
- Bake for 10 minutes in the preheated oven, then reduce the temperature to 300 degrees F (150 degrees C), and continue baking for 50 minutes, or until center is nearly set when jiggled.
- Remove pan from the oven, immediately run a paring knife around the edge to loosen, and let cool completely. Refrigerate until chilled before removing from the pan.
Nutrition Facts : Calories 377.7 calories, Carbohydrate 27.2 g, Cholesterol 116.9 mg, Fat 27.7 g, Fiber 0.5 g, Protein 7 g, SaturatedFat 16.5 g, Sodium 263.4 mg, Sugar 18.5 g
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MINI COSMOPOLITAN CHEESECAKES RECIPE
From deliciousmagazine.co.uk
5/5 (2)Total Time 45 minsCategory Festive DessertsCalories 275 per serving
- Whizz the biscuits and lime zest to fine crumbs in a food processor. Pour in the melted butter and whizz until combined. (If you don’t have a food processor, put the biscuits in a food bag, seal and bash to fine crumbs using a rolling pin, then transfer to a bowl and mix in the melted butter.)
- Divide the buttery crumbs evenly among the holes of the muffin tin then, with the back of a spoon, press down and smooth the bases. Put the muffin tin on a large baking sheet and chill in the fridge to firm up the bases while you make the topping.
- Put the cream cheese, ricotta, double cream, vanilla extract, icing sugar, finely grated orange zest and liqueur in a large mixing bowl, then beat with an electric mixer until smooth and thick. Using a spoon, divide the mixture evenly among the biscuit bases and level the surfaces, leaving a gap of about 0.5cm at the top of each. Cover the tin with cling film and put in the fridge while you make the jelly layer.
- For the cosmopolitan jelly layer, put the gelatine leaves in a small bowl of cold water for 5 minutes to soften. Pour the cranberry juice, lime juice, orange liqueur and vodka into a small heavy-based pan and heat gently. Squeeze out the water from the gelatine leaves, then add to the warm cosmopolitan mix and whisk until dissolved. Remove from the heat and allow to cool for 5 minutes before pouring over the chilled cheesecake layer. Re-cover with cling film and leave to set in the fridge for at least 4 hours or overnight (see Make Ahead below).
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