Nadia Cakes cheesecake cupcakes

2:18 PM, Feb 14, 2012   |    comments
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GOLDEN VALLEY, Minn.-- On January 22, Abby Jimenez, founder of premier cupcake shop and custom cake studio Nadia Cakes, became the first pastry chef in Minnesota to win the Food Network's highly competitive "Cupcake Wars."

Nadia Cakes is a family-run bakery owned by husband and wife duo Carlos and Abby Jimenez. Abby started Nadia Cakes out of her home in Los Angeles in 2007 and expanded into her first award-winning location there in 2009. Since opening, Abby has been the lead baker at the shop, and Carlos has served as CFO. Wanting to open a second bakery-but not in the competitive Los Angeles market, the Jimenez' spent five weeks during the summer of 2011 visiting 23 states before selecting Maple Grove, Minn., as their home and the home of their newest Nadia Cakes retail bakery.  Construction on the Maple Grove store, which is expected to open in March in the Shoppes at Arbor Lakes, is currently underway.

For more information about Nadia Cakes, visit

Cream Cheese Frosting 
(makes frosting for 24 cupcakes)

16 ounces cream cheese
1/2 cup unsalted sweet cream butter
5 cups confectioners sugar
1 teaspoon vanilla extract

Whip cream cheese and butter until combined. Add in sugar and vanilla and whip until smooth.

Cheesecake Cupcakes 
(makes 12 cupcakes)

Graham Cracker Crust:
1/2 stick butter, melted
4 ounces graham crackers

Cheesecake Cupcakes:
1 3/4 cup cream cheese
1/2 cup granulated sugar
2 tablespoons flour
4 tablespoons sour cream
1 teaspoon vanilla bean paste
1 egg, at room temperature

Sour Cream Glaze:
1 cup sour cream
1 tablespoon granulated sugar
1 teaspoon vanilla bean paste

Fresh Whipped Cream, recipe follows
Mixed Berry Compote, recipe follows

Preheat the oven to 350 degrees F. Line a regular-sized muffin tin with 12 aluminum cupcake liners.

For the graham cracker crust: Put the melted butter and graham crackers in a food processer. Blend until the graham crackers are crushed. Press 1 tablespoon of graham cracker mixture into the bottom of each cupcake liner, making sure to pack it down.

For the cheesecake cupcakes: In the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down the sides as needed.

In a large bowl, whisk together the sugar and flour. With the mixer on low speed, gradually add the sugar mixture to the cream cheese and mix until smooth. Add the sour cream and vanilla paste and mix until smooth. Add the egg, beating until just combined; do not over mix.

Fill the cupcake liners three-quarters full. Bake for 15 minutes. Cool slightly until the cupcakes become concave.

For the sour cream glaze: In a medium bowl, stir together the sour cream, sugar and vanilla paste. Place a heaping tablespoon of glaze in the center of each cupcake. Return to the oven for 10 minutes. Cool to room temperature on a wire rack, and then chill in the refrigerator until cold, at least 2 hours.

To assemble: Pipe Fresh Whipped Cream around the rim of the cupcake leaving an empty space in the middle. Fill the empty space in the middle with Mixed Berry Compote.

Fresh Whipped Cream:
1 cup heavy whipping cream
3 tablespoons sugar

Using the bowl of an electric stand mixer fitted with whisk attachment, whip the heavy cream and sugar until soft peaks form. Put into a pastry bag fitted with a star tip.

Mixed Berry Compote:
1/2 cup blueberries
1/2 cup raspberries
1/2 cup strawberries
3 tablespoons sugar

In medium saucepan over medium-high heat, bring the berries and sugar to a boil, stirring constantly until thick. Remove from the heat and chill until cold.

(Copyright 2012 by KARE. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed. )

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