Ingredients
8 ounces cream cheese, softened
1 teaspoon vanilla
1 tablespoon orange zest
1 egg
13 cup sugar
14 teaspoon salt
14 cup packed brown sugar
2 tablespoons flour
12 teaspoon cinnamon
2 tablespoons butter
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Preheat oven to 350' degrees F. Paper-line 36 muffin cups. FILLING: Beat together til fluffy cream cheese, vanilla, orange zest, egg, sugar, and salt. Set aside. STREUSEL TOPPING: Combine brown sugar, flour and cinnamon in medium bowl. Cut in butter with pastry blender til mixture is crumbly. Set aside. Combine cake mix poppy seeds and nutmeg in large mixer bowl. Add pumpkin, eggs, vegetable oil and water mix in til moistened, then beat on medium speed for 2 minutes. Pour batter into prepared muffin cups, filling 2/3 full. Drop 1 heaping teaspoonful of cream cheese mixture on the top of each cupcake. Sprinkle streusel topping over each. BAKE for 25 minutes or til bounces back when touched lightly.
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Achievable elevated desserts — laminated doughs, cakes, custards
Italian cream cheese — tiramisu, pasta, risotto finishing
Rotating stand for smooth cake frosting and decorating
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Distilled orange blossoms — Moroccan pastries, semolina cakes