Vanilla Muffins with Strawberry Cream Cheese Sauce

[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.

[Muffin Base] Add granulated sugar and beat until well combined.

[Muffin Base] Add the egg and vanilla liqueur (or vanilla extract if you don't have liqueur) and mix until smooth.

[Muffin Base] Add sifted cake flour, aluminum-free baking powder, and salt, and mix until just combined. Avoid overmixing.

[Muffin Base] Finally, add milk and mix until smooth, then let the batter rest for 10-15 minutes.

[Muffin Base] Pour the batter into muffin cups, filling each about 2/3 full. This recipe makes about six muffins.

[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.

[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.

[Strawberry Cream Cheese Sauce] Add softened unsalted butter and powdered sugar, beat until pale, then add strawberry jam and mix until smooth.

[Strawberry Cream Cheese Sauce] This is the finished cream cheese sauce after adding the strawberry jam.

[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!)