While I love being a Super Mom, it is mandatory that I never loose myself! Sometimes in life moms get so caught up in caring for their families that they forget to care for themselves. So I take time to go to the gym, go to the hair salon, and just enjoy being me. One of the best ways I’ve been able to be me and enjoy life is during Girlz Night Out! Every few months, I coordinate Girlz Night Out for my friends to get together and talk about life, go to a movie, eat great food and just lean on each other for support. Well the next Girlz Night Out is going to be a Girlz Night “In” and I plan on serving some great appetizers and desserts for the beautiful women in my life! I wanted something really special and it hit me BAM POW KABOOM — why not pineapple because it is way sweet just like my friends! I knew I wanted something portion controlled so a cupcake was the perfect size! Then there was the theme — when I saw the pink and blue Reynolds StayBrite baking cups it hit me — this is going to be a “Girly Jean Night” so we’d wear pink tops and blue jeans after all, what is a theme without colors?!? The cupcakes turned out delicious and beautiful. I know our Girlz Night In will be just as wonderful! Remember being a Super Mom is GREAT but never forget to treat yourself like the FABULOUS gem that you are!
PINEAPPLE CHEESECAKE CUPCAKES
INGREDIENTS FOR GRAHAM CRUST:
1 cup graham cracker crumbs
1 tbsp. granulated sugar
¾ stick melted butter
INGREDIENTS FOR CHEESECAKE:
2 8oz. packages of cream cheese (softened)
½ cup granulated sugar
2 tbsp. pure vanilla extract
2 eggs (beaten)
INGREDIENTS FOR PINEAPPLE TOPPING:
1 20 oz. can crushed pineapple (drained)
2/3 cup brown sugar
½ stick butter
INGREDIENTS FOR WHIPPED CREAM:
1 cup heavy whipping cream
¼ cup confectionate sugar
2 tsp. pure vanilla extract
EQUIPMENT:
12 Reynolds StayBrite baking cups
Baking tin
Mixing Bowls
Hand mixer
READY, SET GO:
Pre-heat oven to 300 degrees
Line baking tin with Reynolds StayBrite baking cups
To make the graham crust, in a bowl with a whisk gently whisk together the graham cracker crumbs, melted butter and granulated sugar
Press the graham crust ¼ up the baking cups and set aside
To make the cheesecake, in a bowl with a hand mixer on medium mix the cream cheese, granulated sugar, vanilla extract and eggs until smooth
Pour cream cheesecake mixture in Reynolds StayBrite baking cup about ¼ up the baking cups
Place cupcakes in the oven and cook for 30 minutes, when done remove from oven and allow to completely cool inside baking tin
While the cupcakes are baking make the pineapple topping by adding the drained crushed pineapple, brown sugar, and unsalted butter to a medium sauce pan over high heat, stir and allow to come to a boil, once at a boil turn heat to low and allow to simmer for 5 minutes and then set aside
Once cupcakes and pineapple topping are cooled, add pineapple topping to the top of the cupcakes and refrigerate for a minimum of 30 minutes
To make the whipped cream, in a mixing bowl add the heavy whipping cream, confectionate sugar, and vanilla extract and mix with hand mixer on medium for 2-3 minutes or until the whipped cream forms peaks
Top the cupcakes with whipped cream, ENJOY and LOVE YOUR FABULOUS SELF!!
Utokia ~
Sizzle Sizzle Baby