How did I come about these edible diamond covered cheesecake and white chocolate cake batter cupcakes? Well, let me tell you.

 

I’m currently laying in a bathtub of diamonds as I type this post. No, it doesn’t hurt.

Why? Because chicks love things that are unattainable and sparkle a lot. Like that glittering diamond vampire.

She was thinking about the wolf boy, until..diamonds.

 

I’m pretty enthralled with diamonds myself:

redsoxdiamond

 

 

Today I am sharing with you these purty little diamond cupcakes. The portion isn’t just any cake. It is filled with both moist white chocolate cake and a cheesecake filling baked right in.

As if the diamonds didn’t already make you cray cray.

 

INGREDIENTS

For the White Chocolate Cake

- 1 cup cake flour

- 1 tsp baking powder

- 1/2 tsp salt

- 2 egg whites

- 1/4 cup sugar

- 1/4 cup butter 

- 2/3 cup of heavy cream

- 2 cup white chocolate

 

For the Cheesecake

- 8 ounces cream cheese

- 1 egg

- 1  1/2 tablespoons heavy cream

- 1/2 tablespoon flour

- 4 teaspoons sugar

- 1/2 teaspoon vanilla

 

For the edible diamonds

I used a sugar substitute that is used for cake decorating called Isomalt. I will explain in the directions in more detail, but you basically melt it down and pour it. Unlike melting regular sugar, you can reheat isomalt several more times without burning. Easier to use.

CakePlay is a wonderful isomalt supplier. They offer a variety of colors, tools, and molds.

-You can purchase CakePlay isomalts here.

Diamond molds. You can purchase one here.

 

Yields about 15 cupcakes.

 

****If you are considering posting up photos or ideas from this or any other posts I am truly happy that you are excited and find my recipes interesting enough to share with others. Please see copyright standards in the footer (bottom) AND follow them!!!! In other words, 1 photo WITH credit+ link back, and do NOT copy and paste my instructions!

 

 

DIRECTIONS

Begin by making the cheesecake filling.

Mix cream cheese with sugar. Mix in cream, and then the egg. Mix in vanilla and flour, then set aside.

 

 

For the white chocolate cake,

 

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1. Whip egg whites, add about a tablespoon of sugar and whip more until soft peaks form. Remove from mixing bowl.

2. Beat butter and the rest of sugar.

3. Warm cream on stove until hot bubbles form. Remove from heat and add white chocolate chips, whisking until smooth. Pour into butter and mix.

4. Add dry ingredients until incorporated. Slowly fold in whipped egg whites.

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I love me some white chocolate ganache. You do not come by it often in recipes. It’s like the unicorn of baking.

 

Pour into foil baking liners (leave out the paper portion).  Layer with white chocolate cake batter, then cheesecake, leaving space for one more layer of cake batter.

Bake at 300 degrees for 20-30 minutes, until cake comes out clean on a toothpick.

 

These cupcakes are sweet and heavier. Almost  like a pound cake. You don’t even need frosting if you don’t prefer it. Just a little to adhere the diamonds, of course.

 

My recipe for  cooked cheesecake frosting pairs perfectly.

 

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See the cheesecake inside of the white chocolate cake?  Wowee woweee.

 

Now for the diamondzzzz.

You can follow the video instructions over at CakePlay, if you like.

I get distracted, so I liked heating the isomalt in the oven with a timer.

Using silicone cupcake liners, fill with a few isomalt nibs. Bake in over at 340 degrees for about 10-15 minutes.  It should be thinner than corn syrup, almost watery.

 

Using a thick towel (or something safe to handle the heat), hold the cupcake liner and pour into each mold cavity (the purple mold on left).

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I also played around with a candy mold, on the right. You need some cooking or oil spray with those, otherwise the candies will not pop out.

Silicone does produce a few more bubbles than the candy mold, but it is a lot easier when popping out the isomalt gems. If you have a kitchen torch, this can be a very handy tool to remove many air bubbles from the diamonds. Simply run the flame *quickly* over each diamond after pouring.

 

Another tip is to avoid stirring the isomalt. It can cause more air bubbles.

Additionally, the temp and time I suggest may be different for you as ovens are different. I suggest melting one nib at a time and try a little trial and error to get the right clarity. The diamonds should harden to clear and pretty.

 

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Wow diamondzzzz. A girl’s (or rapper’s) best friend.
Now, notice my gems are not clear. They have a nice shimmer and pearl hue to them. If you are wary of using clear (as it can turn yellow from overheating too many times) then order the pearl shimmer isomalt nibs instead. They are great for beginners.

 

         

 

 

 


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Shine bright like a diamond…
That Bella chick is going to so fall in love with these cupcakes. Even without the whole, “I’m a badboy but sensitive stalker vampire” appeal.

 

 

****If you are considering posting up photos or ideas from this or any other posts I am truly happy that you are excited and find my recipes interesting enough to share with others. Please see copyright standards in the footer (bottom) AND follow them!!!! In other words, 1 photo WITH credit+ link back, and do NOT copy and paste my instructions!

 

Don’t forget to stop by CakePlay for more fab products, isomalt tips, and inspiring ideas. Just click on their logo below!

Cakeplay

2 Responses to Cheesecake and white chocolate cake batter cupcakes. Covered in Edible Diamonds.

  1. What a neat idea… I will be trying this!

  2. TxBlueBird says:

    You had me at “edible diamonds” …

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