Sharp Cheddar Cupcakes Recipes

SHARP CHEDDAR CUPCAKES WITH CANDIED PECAN TOPPING AND HONEY BLUE CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line a cupcake pan with 12 liners.
• In a large bowl, mix the flour, granulated sugar, milk, butter, baking powder, vanilla and egg. Add the cheese and stir to combine. Fill the cupcake liners three-quarters full and bake for about 20 minutes. Let cool.
• Spoon a tablespoon of Candied Pecans on each cooled cupcake. Then frost each cupcake with Honey Blue Cheese Frosting. Finally, garnish with a Cheddar Cheese Crisp and 1 whole candied pecan.
• Combine the brown sugar, 1/4 cup water and butter in saucepan. Heat over medium heat until the sugar melts. Stir in all the pecans. Continue cooking over medium heat until the sugar reaches a full boil, stirring occasionally. Watch carefully as the sugar will boil fairly quickly. As soon as the mixture reaches full boil, remove from the heat and transfer to a bowl to cool. Remove the whole pecans and save for garnish. Spoon candied pecans over cupcakes when sugar becomes sticky and not too runny.
• Cream the cream cheese and butter together in a mixer. Add the blue cheese and honey. Slowly add the powdered sugar and mix well.
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Drop quarter-size mounds of cheese on the prepared baking sheet. Bake until the cheese is crispy, about 5 minutes.

ULTRA MOIST CHEESE CUPCAKES

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).

SHARP CHEDDAR AND HASH-BROWN PATTIES

Steps:

• Heat closed contact grill for 5 minutes.
• Meanwhile, in large bowl, combine all ingredients; mix well.
• When grill is heated, for each patty, measure generous 1/2 cup potato mixture; place directly on bottom grill surface. (Each mound will be about 2 inches high. If necessary, cook 3 patties at a time.) Close grill; cook 8 to 10 minutes or until patties are golden brown and crisp.

CANADIAN SHARP CHEDDAR CHEESE SPREAD

Steps:

• Place cream cheese and cold pack Cheddar cheese in a microwave-safe bowl; slice cheese into chunks with a knife. Microwave cheese in 30-second intervals on high just until softened, stirring between intervals.
• Stir red onion, Worcestershire sauce, black pepper, paprika, and hot sauce into cheese mixture with a fork until evenly combined; spoon into an airtight container and refrigerate, 8 hours to overnight.
• Remove cheese spread from refrigerator about 30 minutes before serving.

MEAT-LOVER'S CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups with vegetable oil or line with paper liners.
• Whisk ketchup, Dijon mustard, brown sugar, and Worcestershire sauce together in a bowl until sugar dissolves. Cover the bowl with plastic wrap and refrigerate until sauce is chilled, about 30 minutes.
• Knead ground beef, milk, 8 ounces Cheddar cheese, bread crumbs, eggs, onion soup mix, chili powder, and paprika together in a large bowl until well-mixed. Fill prepared muffin cups with meat mixture, pressing down to remove any air pockets.
• Cook in the preheated oven for 15 minutes. Spread chilled sauce over each meatloaf 'cupcake'; return muffin pans to the oven and cook until no longer pink in the center, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Sprinkle remaining Cheddar cheese over 'cupcakes'; let cool for 10 minutes.

SHARP CHEDDAR POTATO BAKE

Steps:

• In a large bowl, combine all ingredients together.
• Transfer mixture to an ungreased 9 x 13-inch baking dish and bake, uncovered, at 350°F for 45 minutes.

MAC & CHEESE CUPCAKES

Steps:

• 1. Preheat oven to 350°F.
• 2. Cook the macaroni until tender. Drain, toss with a little bit of the oil, and set aside.
• 3. In a medium nonstick saucepan, whisk together the milk and cornstarch until well blended. Stirring often, bring to a boil over medium heat.
• 4. Stir in the mustard, pepper, and salt. Reduce heat to low and simmer until thickened.
• 5. Stir in the cheddar until it melts, then fold in the macaroni.
• 6. Butter two cupcake pans and coat with the bread crumbs. (Be sure to shake off the excess.)
• 7. Fold the chives into the macaroni mixture. Spoon the mixture into the pans and top with bread crumbs to taste.
• 8. Bake until golden on top, 15 to 25 minutes.