Monday, 07 de December de 2015

Caramel cheesecupcakes

22 Comments

There’s been some Lollapalooza editions in Brazil that I wish I had been. There’s always a band or someone that I’m interested but the price of the tickets is always disappointing. Especially if you don’t live in São Paulo, where the shows happen.
In 2013, I wanted to go for Cake. I’m not sure if it’s my favorite band of all times, but it’s the band I know most songs by heart. And I mean like almost every song they’ve made. In 2014, it was Muse, but this lost was compensated in Rock in Rio later on.

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In 2015, there was Jack White and I was so sad staying home while I saw his incredible show on Youtube. This guy rocks, really. He’s like Midas or something: everything he touches is good. His last solo CD is amazing and he’s also the founder of one of my favorite bands: The Raconteurs. I actually know every single and song they ever played.
And for 2016 I was kinda settled already of not even thinking about going, since money is a bit distant from me these days. When the lineup was announced, I check just to torture myself because I knew I couldn’t go. “Eminem”, it said, and I though ok, I knew I would lose something big again. But it was when I read the smaller names, the ones the production thinks as “less important” by some weird logic, there I saw it: WALK THE MOON.

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I flipped. OMG! WALK THE MOON has been my most played band for at least 5 months now, their songs are in eternal loop on my car’s playlist and I sing them out loud almost everyday. A bit obsessive to say the least.
My sadness for not going was as huge as in 2013, with Cake. And Eminem, god! Slim Shady! Guys, I like him. He’s like Marilyn Manson: sings some bullshit but it’s a nice guy in the end of the day.
Me, Mr. Boyfriend and my friends went crazy with the perspective of seeing Eminem, but I was on the hype just for the laughs. I knew I couldn’t go.

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But you see, this is what life is about: you surround yourself with good people and good things will happen to you. And it’s through their love and caring that they decided to team up with Mr. Boyfriend and take me to São Paulo for this Lollapalooza. Everybody together! To se Eminem and WALK THE MOON!
Yeah, so just so you all know: I LOVE YOU GUYS LIKE CRAZY. And São Paulo, see how you just get better as the days go by? Thank you!

Caramel cheesecupcakes
Yields: 12 cheesecupcakes
Recipe by Bakers Royale, with a lot of adaptations.

140g chocolate cookies (like oreo, meaning 32 halves, or 16 cookies without the filling)
3 tablespoons (42g) melted butter
440g creamcheese
1/2 cup (110g) refined sugar
2 eggs
1 1/2 teaspoons vanilla extract
3/4 cup (155g) sugar
3 tablespoons (44ml) water
10 tablespoons (145g) heavy cream

1 – Process the cookies until you get something close to very fine crumbs. Add the melted butter little by little until you get a sand like texture. You may not need all the butter, it really depends on the brand of cookies you use, so be careful not to overdo the butter.
2 – Divide the crumbs amongst the paper liners, already inside the cupcake pan. Press the bottoms to form a sort of floor. Use the back of a spoon to press down or the back of a glass cup. Keep it on the fridge while you make the filling.
3 – Beat the creamcheese for 3 minutes until it gets very light and fluffy. Then add the refined sugar spoon by spoon, slowly.
4 – Add the eggs and beat to incorporate. Add the vanilla and beat again. The mixture will be very liquid, that’s normal. Divide among the paper liners, filling 3/4 full each: the batter will insufflate in the oven because of the eggs but then it will settle later, so you can almost fill it all but leave some space for the caramel afterwards.
5 – Bake them in a pre-heated oven at 135˚C for 40 minutes, or until the are firm in the center but before they start to brown. When ready, remove from the oven and allow them to cool slightly, then place the pan in the fridge for at least 2 hours to settle.
6 – Prepare the caramel: bring the sugar and water to a boil in a heavy duty saucepan. Brush the sides of the pan to ensure no sugar crystals are there.
7 – Wait until the syrup gets to a brownish color and do not stir with a spoon. If you want to handle the mixture, tilt the pan CAREFULLY, swirling the syrup. As you start to smell a bit of burnt sugar, the thermometer should mark 180˚C.
8 – Add the heavy cream all at once and quickly stir with a spatula to melt everything together. At first it won’t look like it will come together, but trust me it will. Just be careful with the hot pan. Turn off the heat and keep stirring. The bubbles will dissipate and you’ll have a perfect caramel. Transfer to a small bowl and let it cool down before placing one or two tablespoons over each cheesecupcake. Keep them on the fridge until time to serve!

I think I’ve said this before but I will say it again: we can call what we create whatever we like. And that’s why I named these cuties cheesecupcakes, which will be the standard name for every cheesecakes in cupcake style.

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It’s incredibly yummy: the caramel gets very very delicate and tasty, and it matches the cheesecake perfectly. You should serve them on a plate and the person can remove the paper liner so the sauce will drip down on its own. I bet you will enjoy it!

What do you think about my global theory: surround yourself with good people and good things will happen to you? Does it work for you?

  1. Gabriel
    07 de December de 2015 - 14:55

    Oi Ju!
    Essa receita parece ótima, acho que vou testar!! Eu fiquei morreeeendo de vontade de ir no Lolla ver Of Monsters and Men quando eles vieram, mas não pude. Quero me programar pra ir no próximo sim!!

    Beijo

    • 07 de December de 2015 - 16:53

      Gabriel, gosto muito de Of Monsters and Men também, mas não conheço muitas músicas… vou atrás de mais! :D

  2. Heloiza Dos Santos Almeida
    07 de December de 2015 - 22:08

    Ju dá uma dica de qual biscoito /bolacha vc usou. receita apetitosa!! Quero testar!!

    • 18 de December de 2015 - 16:41

      Heloiza, falei na receita, foi Negresco! :)

  3. Evellyn
    08 de December de 2015 - 17:02

    Olha eu aqui de novo Ju! Sou apaixonada por cheesecake, com certeza vou testar essa receita! Estou desesperada atrás de um cortador de pasta americana no formato flocos de neve para cupcakes de natal, onde você comprou o seu?

    • Paula
      10 de December de 2015 - 10:30

      Evellyn, eu comprei no Caramujo embalagens lá em samambaia. cerca de 20 reais vem de dois tamanhos da celebrate. é um ejetor!

    • 18 de December de 2015 - 16:42

      Evellyn, eu comprei os meus no Ebay e pedi pra minha mãe trazer de viagem dos EUA, mas já vi vender no Aliexpress!

  4. Paula
    10 de December de 2015 - 10:29

    Oi juliana! Tudo bem?
    Deixa eu te fazer uma pergunta meio indelicada.. rs
    como já te falei estou vendendo cupcakes decorados com pasta americana. E graças a Deus as coisas estão fluindo, tivemos que fazer os cartõezinhos porque o pessoal estava pedindo. Então já fizemos uma logomarca…
    E tava pesquisando como resgistrá-la, descobri que é pelo INPI e que não tem nenhum registo lá com nosso nome…
    Tava vendo manual de marcas e para pessoa física tem um monte de exigencias… documento que comprove a atividade e tals…
    daí decidi perquisar o cupcakeando pra ver se vc tinha resgistrado e lá estava rsrs.
    Entao… queria saber se vc registrou como pessoa física ou MEI e se realmente tem que apresentar aquele bando de coisa e quais os problemas que vc encontrou… rs
    Obrigada pela atenção! adoro o blog e o fato de vc sempre nos responder rsrs

    • 18 de December de 2015 - 16:46

      Paula, registrei como pessoa física, você precisa seguir direitinho o manual deles. Infelizmente é bem burocrático, demorado e chato mesmo, mas é o jeito pra quem não tem condições de pagar por um advogado pra fazer isso… eu tive que ler o manual todo mesmo. E como já faz uns 3 anos desde que iniciei o processo, acho melhor não te dar dicas porque o procedimento pode ter mudado! É melhor mesmo você ler, apesar de chato é importante! :) Boa sorte!

  5. Gabrielle
    14 de December de 2015 - 04:15

    Ju que receita delícia! Linda de ver mesmo assim toda pelada… Vou testar!

  6. Paula
    23 de December de 2015 - 14:42

    Obrigada!

  7. Clarissa
    06 de February de 2016 - 18:06

    Oiii Ju… queria saber se posso usar o creme de leite de caixinha para o caramelo rsrsrs e vc poderia me dizer se creme de leite fresco é o mesmo que Nata hihihi? Bjus linda e parabéns pelo site maravilhoso…

    • 10 de February de 2016 - 08:18

      Clarissa, te confesso que nunca fiz caramelo com creme de leite de caixinha. Preciso testar pra te dizer. Mas se você encontrar nata, pode substituir no lugar do creme de leite fresco. A nata só tem mais gordura que o creme de leite fresco, o que na verdade vai deixar seu caramelo mais gostoso hahahaha

  8. 10 de March de 2016 - 07:47

    […] imediatamente. E eu não estava podendo esperar melhorar aos poucos, como sempre faço. Viajo no fim de semana para o Lolla, lembram? Eu me conheço: pelos sintomas, no sábado, eu estaria estirada na cama com desejo de […]

  9. 21 de March de 2016 - 07:27

    […] junto com meus amigos que amo tanto, e que me encheram de felicidade e energia por terem me dado esse presente maravilhoso de aniversário. Pelos próximos anos, toda vez que eu achar que a vida tá chata, ruim ou triste, vou pensar […]

  10. Jennifer Almeida
    28 de June de 2016 - 13:51

    Ju, tô adorando seu site ! Parabéns pelo talento.
    Mas devo dizer, não entendi muito bem essa receita. Ele é feito na forma de cupcake? Mas como transfiro depois? Ou você coloca nas forminhas de papel também e depois tira tudo? Não tem perigo de rasgar a forminha antes de estarem prontos?

    Bjs!

    • 20 de September de 2016 - 13:01

      Jennifer, sim, você faz na fôrma de cupcake, com as forminhas! Não rasgaram! O papel soltou bonitinho, pode ficar tranquila. :)

  11. Victória
    05 de September de 2016 - 22:55

    A manteiga é com sal ou sem?

  12. Luçamara
    26 de October de 2016 - 23:52

    Ju, água na boca é pouco! É cachoeira mesmo
    Amada, vc usou o creamcheese caseiro pra essa receita?
    Bjos

    • 13 de December de 2016 - 10:50

      Luçamara, eu usei o industrial mesmo, porque quando fiz essa receita eu ainda não conhecia o caseiro! :)

  13. Janaína
    25 de July de 2018 - 15:40

    Ju, sou super sua fã. Meus doces são inspirados na sua delicadeza de fazer e ensinar receitas. Eu já fiz várias vezes esse seu cheesecupcake e todos AMAM. Obrigada

Juliana Morgado

I’m a journalist with more passions than time can allow me to have. I have found in the kitchen my paradise, my resting place after a long and exhausting day. It’s my addiction, really. Not only cupcakes but anything that I find interesting, challenging or fun to do. Despite the blog’s name, it’s not all about cupcakes. I love cooking risotto, of all kinds, and I simply love any recipe with cheese.

Cupcakeando’s History

I’m not sure when or why I started to cook. My memories are of my mother putting me in the kitchen and teaching Brazilian white rice and her awesome pomodoro sauce for spaghetti, with fresh tomatoes just the way only she can do. All I know in the kitchen I’ve learned by one way: practice. My recipes are created from my head and implemented with the tests I run, or even meticulously measured from trusted sources.
I have a true passion for cupcakes, because I believe they represent everything that’s good in the kitchen: butter, sugar, cuteness, dedication and creativity. Everything in the right amount for one person.
I enjoy experimenting with these little ones, and finding out new ways do decorate them. When I have nothing better to do, I start researching and studying recipes, theories and decorations for cupcakes. Yeah, study, that’s right.
The blog is also a place for my second passion: photography. I’m that person who keeps looking for angles and shots while walking on the park. I also study the art of photography through websites and books.

The Name

Cupcakeando means, roughly, cupcakeing in Portuguese. The noun “cupcake” is in a verb tense that most well-schooled Brazilians hate because it means an action that will never stop. That’s precisely my intention. I don’t have any wish to stop my cupcake factory anytime soon, or even stop cooking in general. If I don’t have anymore orders, it will be for friends. If my friends get sick of it, it will be for my family. When my family says “ENOUGH”, it will be for myself (and maybe for my Siberian husky and my Pembroke corgi). Because that’s what I love to do and what makes me truly happy.

Copyright

All photos and texts on this website are produced by Cupcakeando, unless specified otherwise. They represent a lot of work and effort. In case you want to use any photo or text from this website, please make sure to link back to me or even get in touch with me before anything. I’ll be glad to help, but it’s important to give the proper recognition. :)

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