Do you remember the Pumpkin Jam and orange that encouraged you to prepare a few weeks ago? Today we will use it to complete these cupcake and cheese cups with pumpkin jam. A simple dessert that you can have made in half an hour to treat yourself to a sweet treat any day of the week.
Sweet, that's how these cupcake, cheese and pumpkin jam cups are that you won't find it difficult to adapt to your pantry. And it is that today we give you different options to complete this dessert and personalize it, so that you can reinterpret it on different occasions.
The simplest thing to transform this dessert would be change the jam pumpkin for another. But you could also use another type of cheese to prepare this dessert; a mascarpone cheese or even a cottage cheese will be delicious. And as a base, you could use leftover cakes or muffins that you have at home. I can not make it easier for you to encourage you to do it.
The recipe
- 8 tablespoons of pumpkin and orange marmalade
- 1 sheet of gelatin
- 5 generous tablespoons cream cheese
- 2 tablespoons of condensed milk
- 8-10 sponge cakes
- 1 cup of coffee
- Cinnamon
- We hydrate the gelatin and heat the pumpkin jam in a saucepan. Once hot, dissolve the drained gelatin in it. Transfer the mixture to a bowl and once it cools down, put it in the fridge.
- Then Beat the cream cheese in a bowl and the condensed milk at room temperature until a smooth cream is achieved. We reserve in the fridge.
- We prepare the coffee and we have two glasses that we proceed to fill.
- We put in each cup a coffee soaked sponge cake base, then a layer of pumpkin jam and then a layer of cheese (for which I used a pastry bag). Repeat the layers again and put in the fridge for at least half an hour.
- We take out the cups of sponge cake and cheese with pumpkin jam a few minutes before serving and sprinkle the surface with cinnamon.