CLICCARE QUI PER LA RICETTA ITALIANA
The inverted cupcakes are born from a funny question: what would happen if the typical cupcake frosting weren’t on the top of the cupcake but instead somewhere else?
In fact if you look at them, they look like regular muffins, but they hide a secret.
The cream cheese.
But where is it?
Inside of them!!!
That’s why I called them inverted cupcakes. They are cupcakes in all respects, they have the typical sponge, the cream cheese. They are just….inverted.
The cream cheese is inside, cooked with the sponge.
When you will open them, you will find a soft, sweet and creamy heart that awaits to be eaten. A mellow heart that contrasts with a crunchy and buttery golden surface.
They are really easy and fast to be prepared, you just have to be a little bit patient to put one spoon of cake-mixture, one spoon of cheese cream and again one spoon of mixture.
This easy way you will have perfect inverted cupcakes with a cream cheese heart!!!!
The cupcakes will not grow so much, they will not have the classic muffin little pointed top, that’s because the cheesy heart is very heavy and they will not rise that much in the centre where the cheese is placed.
Ingredients for 12 Inverted cupcakes with a cream cheese heart:
For the cupcake:
- 250 g flour
- 180 g butter
- 150 g sugar
- 2 eggs
- 50/100 ml milk
- 16 gr baking powder
- 1 lemon
For the cream cheese:
- 160 g philadelphia
- 60 g icing sugar (vanilla flavoured)
In a bowl mix cheese with icing sugar, using a fork. Mix them until sugar is completely melted. Put in the fridge.
Then prepare the sponge: beat butter with sugar until you get a soft and pale cream. Add eggs, one by one, still beating.
Grate lemon’s zest (only the yellow part, which is the aromatic part) and add it to the mixture.
Put also flour, sifted with baking powder.
At this point you will have a solid dough. Add some milk (50-100 ml) until you get the right consistence. The dough should become creamy but still quite solid.
Take a muffin baking tray, and two spoons, you will need a teaspoon for the cream cheese and a tablespoon for the dough.
Take one spoonful of dough and put it inside a hole of the baking pan, trying to fill up half of its capacity, then take a spoonful of cream cheese (just see photo 1 and 2) and put it over the dough, in the center. Then take another spoonful of dough and cover the cheese cream completely (photo 3)
Just pay attention to not stuff too much each hole.
Place inside a preheated oven (180°) for about 20 minutes. The cupcakes should have a golden surface when baked.