I hate when recipes require this many dishes, but I had a Rachel to feed -- I wasn't backing down!
First I made the cheesecake filling, using fat free cream cheese. In terms of cooking, I don't think I can really taste the difference... Can you? Then I made the pumpkin cupcake batter, substituting applesauce for the oil. Then I layered them.
While they were in the oven, I mixed up some frosting. The frosting in the actual recipe looked like a real pain, so I found a simpler recipe with fewer ingredients. I knew I wasn't going to put much frosting on the cupcakes anyway, so why waste the effort? I made this vanilla icing, but I used real butter, not butter substitute.
I had to add two additional tablespoons of milk to make it creamy, but otherwise, super easy. A little sweet for my personal taste, but no complaints from the peanut gallery.
They cooked a little funny -- they never flattened out any and came out looking much the same as when they went in.
I couldn't serve our special guest untested treats, so Brad and I broke into them last night.
The cheesecake filling wasn't as creamy as I thought it probably would have been. Perhaps I mis-thought, perhaps I overcooked by a minute or two. But the taste was there, and that's what matters, right? Deliciously pumpkiny, deliciously cheesecakey, with a light coat of sugary frosting on top. I felt safe serving them up today when Rachel and Keith stopped by.
|The whole gang.|
|Georgie loves his Auntie Rachel.|
What a perfect way to spend a Saturday afternoon. A million hugs from all of us to Rachel for a lovely visit. We miss you already!