Vanilla Muffins with Strawberry Cream Cheese Sauce

Name: Vanilla Muffins with Strawberry Cream Cheese Sauce
Cuisine: American
Ingredients: Muffin Base; 1 1/2 cups cake flour (about 180g); 1/4 cup unsalted butter (about 60g); 1/3 cup milk (about 80g); 1/2 cup granulated sugar (about 90g); 1 egg; 2 teaspoons vanilla liqueur; 3 g aluminum-free baking powder; 1 pinch salt; Strawberry Cream Cheese Sauce; 4 1/4 oz cream cheese (about 120g); 1/2 cup powdered sugar (about 70g); 2 tablespoons unsalted butter (about 30g); 2 teaspoons strawberry jam

Hulk 's kitchen @cook_6828479

This time, the muffins have a lower amount of butter and moisture. I was worried about this when they came out of the oven. I remembered I had some cream cheese left in the fridge, so I decided to make a cream cheese sauce to go with the muffins. It turned out to be a perfect match! The strawberry cream cheese sauce is rich and flavorful! A bite of cake with a bite of sauce is pure happiness! Tips: 1. Avoid overmixing the batter to prevent a tough texture. 2. If you don't have strawberry jam, you can use a little vanilla liqueur instead, but don't add too much—just a touch will do. If you like my recipes, feel free to join my Facebook fan page! Desserts and recipes are updated periodically! http://www.facebook.com/HulkKitchen

Hulk 's kitchen @cook_6828479

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Ingredients

0 minutes

Preparation Ingredients
Muffin Base
1 1/2 cupscake flour (about 180g)
1/4 cupunsalted butter (about 60g)
1/3 cupmilk (about 80g)
1/2 cupgranulated sugar (about 90g)
1egg
2 teaspoonsvanilla liqueur
3 galuminum-free baking powder
1 pinchsalt
Strawberry Cream Cheese Sauce
4 1/4 ozcream cheese (about 120g)
1/2 cuppowdered sugar (about 70g)
2 tablespoonsunsalted butter (about 30g)
2 teaspoonsstrawberry jam

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Steps

0 minutes

1

[Muffin Base] Preheat the oven to 340°F/320°F (170°C/160°C). Let the unsalted butter soften at room temperature, then beat with a whisk until pale.
2

[Muffin Base] Add granulated sugar and beat until well combined.
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[Muffin Base] Add the egg and vanilla liqueur (or vanilla extract if you don't have liqueur) and mix until smooth.
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[Muffin Base] Add sifted cake flour, aluminum-free baking powder, and salt, and mix until just combined. Avoid overmixing.
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[Muffin Base] Finally, add milk and mix until smooth, then let the batter rest for 10-15 minutes.
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[Muffin Base] Pour the batter into muffin cups, filling each about 2/3 full. This recipe makes about six muffins.
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[Muffin Base] Bake in the oven at 340°F/320°F (170°C/160°C) for 20 minutes, rotating the pan halfway through. The muffins are done when a skewer inserted comes out clean. Let cool before serving.
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[Strawberry Cream Cheese Sauce] Let the cream cheese soften at room temperature (or microwave on defrost for one minute for quicker results), then beat with a whisk until fluffy.
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[Strawberry Cream Cheese Sauce] Add softened unsalted butter and powdered sugar, beat until pale, then add strawberry jam and mix until smooth.
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[Strawberry Cream Cheese Sauce] This is the finished cream cheese sauce after adding the strawberry jam.
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[Strawberry Cream Cheese Sauce] Finally, put the strawberry cream cheese sauce into a piping bag and decorate the muffins. (If you don't have a piping bag, you can spread it directly!)