Saturday, 27 August 2011

Strawberry muffins with cheese cream topping

First of all I would like to thank those from whom I receive  beautiful paper cases. Thank you very much I do appreciate it.  I have recently received lovely muffin cases with strawberry pattern. It triggered me to bake muffins with these fruits. As I mentioned earlier I love strawberries, so this is not my first recipe with that particular fruit. I have already baked strawberry muffins with almond crumble and strawberry muffins with cream cheese. This time I decided to bake plain strawberry muffins according to the recipe from this web site and decorate them with cream cheese topping from this website. To be honest, muffins were just average, moisture, not too sweet but with the added cream they were delicious. All in all, they are worth trying.

Ingredients for 12 muffins:
  • 210g strawberries
  • 60g caster sugar + 1 tbsp for dusting
  • 190g flour
  • 75g whole-wheat flour
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 250ml buttermilk
  • 60ml canola oil
  • 1 egg
  • 1 tsp vanilla paste
Line muffin tin with muffin cases.

Wash strawberries, remove green leafs and slice strawberries. Stir in sugar and mash a little with potato masher, set aside.

Preheat the oven to 200C.

Sift the flours, baking powder, soda, salt and cinnamon into big bowl and mix together.

In a jug whisk the egg, buttermilk, oil and vanilla paste.
Pour wet ingredients and the strawberries into dry ingredients and combine, do not over stir. Spoon the batter into paper cases, sprinkle top of each with remaining sugar and bake for 17 min. Remove from oven and cool down on wire rack. They can be eaten immediately after baking but if you want to decorate them with cream cheese you have to cool them down completely.

Ingredients for topping:
  • 150g Philadelphia soft cheese
  • 125g soft butter
  • 160g icing sugar

In electric mixer whisk the butter on medium speed until soft then add alternately soft cheese and sugar. Whisk on higher speed as long as you achieve light, fluffy, white butter cream. Place ready butter cream in the fridge for about an hour to chill. Then pipe the butter cream on top of each muffin. Enjoy !

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