Welcome to our blog! I hope you enjoy listening to our stories and attempts to be amazing bakers.
So, tonight is my first official attempt to bake. I have a tweeked recipe (I obviously added what I think will make it taste better) for Strawberry (or whatever you prefer, Raspberry, Apricot, Grape) Cream Cheese Muffins.
Naturally, I flipped them out of the pan too soon, but they for the most part, stuck together and taste ABSOLUTELY delicious.
The RECIPE:
Ingredients:
- 1 1/2 cup of Flour
- 1 1/4 cup of Sugar
- 1 teaspoon of Baking Powder
- 1/2 teaspoon of Baking Soda
- Pinch of Salt
- 2 sticks of Butter (room temperature) (aka, 1 cup)
- 1 8 oz. package of Cream Cheese (room temperature)
- 1 tablespoon of Vanilla
- 2 Eggs
- 1 cup of Heavy Cream
- Fruit Preserves, approximately, 1/4 cup, but it depends on how much you want to put in your muffins
Pre-heat oven to 350 degrees and grease your muffin (bun, mini muffin, cupcake) pan
Mix together: 1 cup of Flour, 1/2 cup of Sugar, the baking powder and baking soda and salt.
Mix with electric mixer: 2 sticks of butter, package of cream cheese and sugar for 3-4 minutes.
Add Vanilla
Add Eggs – 1 at a time
Add the Dry Ingredients – alternating with the Heavy Cream
At the end, add the last 1/2 cup of flour – beat until well mixed.
Fill cups 2/3 of the way full.
Top with Fruit Preserves, stir with a knife for a pretty pattern.
Bake for 20-25 minutes.
Please, take my advice and wait until they are cooled a bit to flip them onto a plate.
These muffins would be amazing with basically any fruit preserve. I am obsessed with strawberries, so that’s what my family got tonight. You could even eat in fresh pieces if you wanted to be fancy.
Enjoy!
rufflesandcream 