For this month's cupcake, instead of following a recipe created by a trained culinary professional -- or by someone with at least a decent amount of kitchen skills -- I decided I'd just tweak my favorite pumpkin cheesecake recipe.*
Don't ask me why I thought I could successfully transform a cheesecake into a cupcake -- must be all the
Cupcake Wars and
Chopped episodes I watch -- but I was extremely determined.
And so I woke up Sunday morning, threw on my black Northeastern University sweatshirt (lesson 1: wearing black while working with flour is a big mistake -- though I do love to show my school spirit in the kitchen. HUSKIES.), and went to work mixing and measuring like a mad kitchen scientist. I created four different versions of a pumpkin cheesecake cupcake, and shockingly all were edible.
Actually they were more than edible -- they all were
good!
But the version I present to you today is beyond good. In fact, boyfriend Jack declared it the greatest cupcake he's ever eaten in his entire life.
And boyfriend Jack knows his cupcake shiz.
This recipe produces super moist cupcakes that taste just like pumpkin cheesecake. I mixed shortbread cookies -- used for the crust in the original recipe -- into the batter, which created a cake-like consistency -- and made me feel like the smartest woman in the world.
Oh and the frosting?
Oh. My. God.
I can't take credit for inventing it -- that honor belongs to
MissyDew. I was searching for a frosting that resembled whipped cream in taste but had a thicker consistency when I came across a recipe called "the greatest frosting I ever tasted". And boy oh boy it really is the greatest frosting ever. (Apparently so good that it makes me say "boy oh boy".) Though it uses two sticks of butter and flour (say what?!), it's somehow light, fluffy, and tastes way better than any whipped cream I've ever had.
Clearly with this recipe I'm ready for Cupcake Wars -- as long as the surprise ingredient is this guy: