KitchenAid 5-Quart Artisan Tilt-Head Stand Mixer | Design Series Glass Bowl

Cook smarter, not harder, with the KitchenAid 5-Quart Designer Mixer in a premium metallic finish. With its easy-to-operate tilt-head design and all metal construction, the KitchenAid Stand Mixer has been a family favorite for decades. This line of Designer Mixers come in flashy, metallic finishes and include a glass bowl with a spout and measurement marks that allow for even easier use!

While it is designed to be uniquely beautiful, the 5-Quart Designer Series maintains the standards that you have come to expect from KitchenAid mixers. With 10 mixing speeds, east-to-use tilt-head action, and planetary mixing, ensuring your ingredients are mixed to perfection every time. 

Like all KitchenAid stand mixers, the 5-Quart Designer also comes with a universal attachment hub, so you can mix much more than batter and dough. Available attachments range from pasta rollers, ice cream makers, and grain mills, so you can do almost any task with the same machine! Don’t waste money on cluttering your kitchen was one-use items, grab up the KitchenAid 5-Quart Designer Mixer today! This gorgeous stand mixer may be the smartest decision you ever make for your kitchen!

Artisan Design Series 5-Quart Mixer Features: 

• 325-Watt motor
• Steel motor with metal gears for unmatched durability 
• 10-speed mixing capability 
• Universal attachment hub for maximum versatility
• Includes 5-quart glass bowl, flat beater, wire whip, c-Dough Hook
• Tilt-head design is fast and easy to use
• Premium metallic finish
• Glass bowl is designed with spout and measurement marks
• 48″ cord
• Engineered, designed & assembled with pride in the USA
• Dimensions: (17.75″H when tilted) 14.5″H x 14″D x 8.5″W
• 1-Year Hassle-Free Replacement warranty -Click Here For Details

 

PUMPKIN CHEESECAKE CUPCAKES

By KitchenAid

Makes 17 cupcakes

INGREDIENTS

For the cupcakes

• 17 gingersnap cookies
• 2 (8 ounce) packages cream cheese, at room temperature
• 2/3 cup granulated sugar
• 3/4 cup pumpkin puree
• 1/2 teaspoon vanilla extract
• 2 large eggs, at room temperature
• 1/2 cup sour cream
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/8 teaspoon fine salt

For the whipped cream

• 1/2 cup heavy cream
• 1 tablespoon powdered sugar
• 1/2 teaspoon vanilla extract
• Ground cinnamon, for dusting

DIRECTIONS

Preheat the oven to 300°F. Line standard muffin tins with 17 paper liners. Place 1 whole gingersnap cookie in the bottom of each liner.

In the bowl of a KitchenAid® Stand Mixer fitted with the flat beater attachment, beat the cream cheese until smooth. Add the sugar and beat until well combined. Add in the pumpkin puree and vanilla and beat until combined. Add the eggs, one at a time, beating well after each addition. Beat in the sour cream, cinnamon, nutmeg, ginger, cloves, and salt.

Divide the batter evenly among the paper-lined cups, filling each almost to the top. Bake for about 22 minutes, or until the filling is set but still slightly jiggly in the center. Place the muffin tins on wire racks to cool completely. Chill in the refrigerator for at least 4 hours, or overnight.

Before serving, making the whipped cream. In the bowl of a KitchenAid® Stand Mixer fitted with the whisk attachment, beat the cream on high speed until frothy. Add in the sugar and vanilla and continue beating until medium peaks form. Dollop over each cupcake using a spoon or a small piping bag fitted with a medium plain tip. Dust with cinnamon. Serve.