Cougar Cheese Recipes

Pot O' Gold Cupcakes

Go Cougs! Beat the Rebels!

CUPCAKES

1/4 cup (1/2 stick) butter, softened
1 cup granulated sugar
1 egg
3/4 teaspons vanilla extract
3/4 cup milk
1 1/4 cups all-purpose flour
1/4 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 can (15 oz) Cougar Gold® cheese, grated

CANDIED PECANS

1 1/2 Tablespoons butter
1 1/2 Tablespoons brown sugar
1 1/2 Tablespoons real maple syrup
1 cup pecan pieces

FROSTING

1/2 cup (1 stick) butter, softened
1 package (8 oz) light cream cheese, softened
1 Tablespoon whipping cream (unwhipped)
4 Tablespoons Honey
4 cups (about 1 lb) powdered sugar

CUPCAKE DIRECTIONS: Preheat the oven to 350 degrees F. Line a cupcake pan with 12 liners.
In a large bowl, Cream together the butter and sugar. Add egg, beating well. Mix in vanilla and milk. Add flour and baking powder until combined. Stir in the cheese. Fill the cupcake liners 3/4 full and bake for about 20 minutes. Let cool. Frost (recipe follows). Sprinkle with candied pecans (recipe follows).

CANDIED PECANS DIRECTIONS: Heat oven to 350 degrees F. Line cookie sheet with cooking parchment paper. In a large skillet, melt the butter over medium heat. Add the brown sugar & syrup, stirring constantly until bubbly. Add pecans; Cook and stir for 3 minutes until well coated. Spread onto parchment paper. Bake 8 minutes, or until golden. Cool completely before using.      

FROSTING DIRECTIONS: In medium mixer bowl, cream together butter and cream cheese until softened. Mix in whipping cream and  honey. Add sugar 1 cup at a time, mixing well after each addition. Beat on high speed until smooth.