Rick's Red White and Blue Cheese-Berry Muffincake for Two

Name: Rick's Red White and Blue Cheese-Berry Muffincake for Two
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 packages muffin mix; 1 cup milk or water per package instructions; 1 baking spray; 8 oz package softened cream cheese; 1/2 cup powdered sugar; 3 tbsp honey; 1/2 cup heavy whipping cream; 1/2 tsp vanilla extract; 4 drops blue food coloring (optional); 1 quart fresh strawberries; 1 pints fresh blueberries; 1 juice of 1 lemon; 2 tbsp honey; 1/2 cup granulated sugar; 3 reserved whole strawberries; 1/4 cup reserved blueberries; 1 cool whip or any whipped topping; 1/2 cup white chocolate morsels

ricmarkr @cook_3771041

Great recipe to share with that special someone....or not! LOL!

ricmarkr @cook_3771041

Great recipe to share with that special someone....or not! LOL!

Saved

Ingredients

30 mins

6 servings

Muffincake
2 packagesmuffin mix
1 cupmilk or water per package instructions
1baking spray
Cream Cheese Topping
8 ozpackage softened cream cheese
1/2 cuppowdered sugar
3 tbsphoney
1/2 cupheavy whipping cream
1/2 tspvanilla extract
4drops blue food coloring (optional)
Berry Sauce
1 quartfresh strawberries
1 pintsfresh blueberries
1juice of 1 lemon
2 tbsphoney
1/2 cupgranulated sugar
Garnish
3reserved whole strawberries
1/4 cupreserved blueberries
1cool whip or any whipped topping
1/2 cupwhite chocolate morsels

Saved

Steps

30 mins

1

preheat oven to 425°F
2

prepare muffin mix according to package directions (remember you are doing 2 packages so double milk or water amount on package). I used mixed berry flavored mix, blueberry ,strawberry or cheesecake flavor work well too.
3

lightly spray 6 ramekins with baking spray. I used 3 each of 2 different sizes. Be sure they are oven safe. muffin pan can be used for smaller 3.
4

fill ramekins only one quarter full (don't want them too thick).
5

bake 15 to 20 minutes. done when toothpick comes out clean.
6

let cool.
7

after cool run butter knife gently around edge of ramekins, invert, and gently tug at edges if necessary to remove cakes.
8

for cream cheese topping - combine topping ingredients and blend, then whip with mixer until smooth and soft peaks form.
9

spread on top of larger muffincakes and refrigerate. may be refrigerated in covered container for later use if desired.
10

place smaller muffincakes on top of larger cakes (on top of cream cheese topping).
11

for berry sauce- wash and drain strawberries and blueberries. remove stems from strawberries with corer end of pealer or paring knife except for 3 reserved for garnish. slice strawberries.
12

combine sliced strawberries, blueberries, and other berry sauce ingredients in container.
13

cover container. shake a few times to combine.
14

refrigerate berry sauce for at least 1 hour to allow berries to macerate. shake container gently a couple times in between. you can easilly leave these refrigerated overnight.
15

just before serving garnish and spread berry sauce around bottom cake.
16

enjoy with someone special!