Cheesecake Toffee Cupcakes, Gluten Free

Cheesecake Toffee Cupcakes, Gluten Free

Toffee Cheesecake Cupcakes, gluten free.

Got root beer? Some Heath Bar chips? A little cream cheese? Great. Then you can have a cheesecake Heath Bar cupcake with a hint of root beer. Be bold. Give it a try. Go where no sane baker has ever gone before. 

Sometimes odds and ends make for interesting ingredients. I used to just hang on to those things until they grew into science projects which then was a great rationale for tossing the stuff. But these days, with a grocery trip costing about as much as a car payment, it would seem prudent to use every last morsel.

That can be challenging, but really, this one was easy. Heath Bar chips go with almost everything, like a good pair of neutral shoes. Cream cheese provides a background tang which is neither cheesy, nor creamy. Root beer as a liquid in a batter becomes a hint with carbonation. And the remainder of the ingredients were smaller leftovers. Like a batch of buckeyes that ran wild and overflowed into the freezer – or the white chocolate peanut butter which had a tiny bit left in the bottom of the jar. The white chocolate chips were leftovers from another project and doomed to live in the back of the cupboard.

You could use dark chocolate chips instead of white. Use regular peanut butter, like Skippy Natural, instead of buckeye filling or white chocolate peanut butter. Use cola if you hate root beer, or even plain sparkling water.

It’s a cupcake. By nature they’re meant to be fiddled with. And I found some more leftovers the other day. I can’t wait to see what happens when milk chocolate chips, candy canes, red-hot candy hearts, Tofutti and pecans find their way into a recipe….

 

Toffee Cheesecake Cupcakes, gluten free.

Cheesecake Toffee Cupcakes, Gluten Free
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Ingredients
  • 130 grams Canteen Flour Blend (1 cup)
  • 100 grams granulated sugar (1/2 cup)
  • 1½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 125 grams cream cheese (1/2 cup)
  • 30 grams butter (2 tablespoons)
  • 110 grams buckeye filling or white chocolate peanut butter (5-6 tablespoons)
  • 2 extra-large eggs
  • 100 grams root beer (1/2 cup)
  • zest of one lemon
  • 1 teaspoon vanilla extract
  • 100 grams heath bar chips (1/2 cup – set aside a little bit for topping cupcakes)
  • 100 grams white chocolate chips (1/2 cup)
Root Beer Icing
  • 115 grams unsalted butter, slightly softened (8 tablespoons)
  • 220 grams powdered sugar (2 cups)
  • 1-3 tablespoons root beer
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 350°F. Place liners in a 12-count cupcake pan.
  2. In a medium bowl whisk flour, sugar, baking powder, salt, and soda. In a large bowl blend together cream cheese, butter and buckeye or peanut butter until smooth. Add eggs and blend. Add root beer, lemon zest and vanilla. Beat in flour mixture until the batter is smooth and fluffy. Fold in most of the heath bar chips and white chocolate chips. Scoop into liners ⅔ full. Bake 16-18 minutes or until a toothpick comes out without crumbs. The tops will bake up flat – no domes.
Root Beer Icing
  1. In the bowl of a stand mixer using a whisk attachment whip the butter with the powdered sugar until it looks like coarse crumbs. Add the root beer 1 tablespoon at a time until the icing is smooth. Turn on high and whip so that the icing fluffs up. Add the vanilla. Pipe or spoon a little bit onto the cupcakes. Top with Heath Bar chips

Toffee Cheesecake Cupcakes, gluten free.

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