Mint Raspberry Hazelnut Cheese Cupcakes

Provided by Garrett Gonzales

Ingredients:
Crust:
11/2 cups butter shortbread (finely crushed)
1/2 cup Kettle® brand Deluxe Mix Handcrafted Nuts (finely crushed)
4 tbsp Kettle® brand hazelnut Roaster Fresh® nut butter
1/2 cup Course Turbinado all natural sugar

Filling:
3- 8 oz cubes Neuf Chatel fine cream cheese
1 tbsp Pure Vanilla extract
3/4 cups Course Turbinado all natural sugar (finely crushed)
3 large fresh organic eggs

Topping:
1 tbsp Sweet Marsala
1/2 cup fresh organic rasberries (whole)
1/4 cup fresh organic mint (diced)
1/3 cup Course Turbinado all natural sugar

Prep Time:
30 minutes

Cook Time:
30 minutes

Makes 24 Servings

Directions:

Preheat oven to 300°
Mix together crust ingredients
press crust mixture firmly into cupcake liners about 1/4 inch deep
bake 10 minutes

Beat together cream cheese, vanilla, and sugar.
Beat each egg into the mixture one at a time.
Spoon 1/3 cup of filling into each cake liner.
Bake 30 minutes at 300F
Let sit 1 hour
Chill in refrigerator for 4 hours

On stove top, mix together topping ingredients
Simmer 10 minutes

flip cake upside down onto serving plate
drizzle with topping, nut butter, and chocolate serve with raspberry and mint garnish and a glass of Framboise