Sunday, February 20, 2011

Lemon Pound Cake & Oreo Cheesecake Cupcakes

You would think after such a fantastic weekend I'd be over the snackies...well, this afternoon I made one of my favorite treats:  Lemon Pound Cake and I tried a new one:  Oreo Cheesecake Cupcakes by Martha Stewart

I've got the Lemon Pound Cake mastered...it completely satisfies my Starbucks & Einsteins Bagel Bros Lemon Pound Cake cravings.  I'm not a big cheesecake fan, but this was very good. 


 

               Lemon Pound Cake

•1 pkg Duncan Hines® Moist Deluxe® Lemon Supreme Cake Mix
•1 (3.4 oz) pkg instant lemon pudding and pie filling (I use the Sugar Free)
•4 large eggs
•1 cup water
•1/3 cup vegetable oil

Glaze:
• 1 1/3 cup powdered sugar
• 2 TBLS lemon juice
• Add water, milk, cream, half & half (your choice) to get the desired consistency

1.Preheat oven to 350°F. Grease and flour 10-inch tube pan.
2.Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
3.Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.



On the Oreo Cheesecake Cupcakes, these are very good!  BUT, the recipe makes a lot.  I'm putting the full recipe in below - but my suggestion is to cut it in half.  The full recipe made 36 cupcakes for me.  I also used a mini loaf pan in addition to the cupcakes.


Oreo Cheesecake Cupcakes by Martha Stewart


• 42 Oreo Cookies (30 to line cupcakes with, 12 to coarsely chop)
•4 (8 oz) pkg (or 2lbs) Cream Cheese room temp
(I use reduced fat for the Oreos & Cream Cheese)
•1 cup sugar
•1 tsp vanilla
•4 large eggs - slightly beaten
•1 cup sour cream
pinch of salt

1.Preheat oven to 275°F.  Line standard muffin pan with paper liners.  Place 1 whole cookie in bottom of each lined cup.
2.Beat Cream Cheese on high speed, scraping down as needed.  Gradually add in sugar.  Beat in vanilla.
3.Drizzle in eggs, a bit at a time.  Beat in sour cream and salt. Stir cookies in by hand.
4.Fill cups almost to top. Bake, rotating pan halfway, until filling is set.  About 22 minutes. Cool in pan.  Refrigerate 4 hours or overnight.  Remove from tins just before serving.

I plan on drizzling some chocolate over them before serving - something to make them super gorgeous.

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