Strawberry Cheesecake Muffins

[maddy]

This recipe is one of Valli Littles.
The cheesecake cream topping is not essential, but I highly recommend as it makes these muffins extra special  





Strawberry Cheesecake Muffins

125g unsalted butter, softened & cubed
250g cream cheese, cubed
200g caster sugar (original recipe used 330g)
4 eggs
1 tsp vanilla extract
300g self-raising flour, sifted, plus extra to dust strawberries
Pinch salt
300g strawberries, sliced, plus extra to serve on top (2 punnets & I chopped instead of sliced)
Icing sugar, to dust


Cheesecake cream
 
150g cream cheese (use only full fat cream cheese...reduced fat will not thicken)
1/3 cup (50g) icing sugar, sifted
1/2 cup (125ml) thickened cream - full fat, not light (don't use Woolies brand, it's too runny. I use bulla)
1/2 tsp vanilla extract

* Make the cheesecake cream first.
Add the cream cheese, icing sugar, thickened cream & vanilla extract into jug.
Mix 20 seconds, speed 4. Scrape jug & mix another 20 seconds, speed 4, until smooth.
Transfer & pop in fridge whilst cooking muffins...don't bother cleaning jug, just proceed with muffins.


Set oven to 180c, and line 2 Texas muffin trays with muffin sized papers (not smaller cupcake size) - this quantity will make approx 16, if you use jumbo sized papers you will get around 12.
You can make cupcake sized ones, but probably halve ingredients, unless you want lots!


Method

Chop up 300g strawberries, and place on a plate, set aside.
Place cubed butter & cream cheese into jug, mix 10 seconds, speed 5. Scrape jug.
Add the caster sugar, and mix 30 seconds, speed 5.  Scrape jug & repeat 30 seconds, speed 5.
With jug running on speed 4, add eggs through hole in the lid, one at a time until combined. Stop mixing.
Add vanilla extract, pinch of salt, and S.R. Flour, and mix on interval speed   30 seconds.  scrape jug & repeat.
Transfer muffin batter  to a bowl.  Sprinkle strawberries with a little extra flour, and then mix through batter.

Scoop batter into papers - 3/4 full, and bake for 25-30 minutes, or until golden. (I only needed 25 minutes)

Swirl on the cheesecake cream, and top with a strawberry half.





http://www.taste.com.au/recipes/5228/strawberry+cheesecake+muffins



CHOCOLATE VERSION.........



* Add 40g Dutch cocoa to muffin mix (add in with caster sugar)
* Add 20g Dutch cocoa to the cheesecake cream mix

members' comments]/b]

Bedlam - They are wonderful. I have trouble with over baking cup cakes, they are sometimes a bit dry. These are moist and delicious. Definitely a repeater. Thanks Maddy.

[mab19]

Ooooh Maddy my mouth is watering.  These look delicious.

[Bedlam]

Too good not to try out,

[BeezeeBee]

Scrumptious! Thanks Maddy.

What's a Texas cupcake or is it muffin?

[nebh]

They look yummy! Subscribing to try later. Thanks for sharing.

[Brumington]

Yummmmmmmmm.

[Cornish Cream]

Just lovely Maddy

[trudy]

They look lovely Maddy.  Thanks for sharing.

[Kimmyh]

Stunning Maddy. Thank you.

[maddy]

What's a Texas cupcake or is it muffin?

A Texas muffin tin BZB, is just a larger capacity tin (bigger muffin).  It  will have 6 holes in the tin, instead of 12 like a cupcake tin.

[goldfish]

Thanks Maddy - has gone into my "Maddy folder" 

[goldfish]

Maddy - how far ahead do you think these could be made?

[Bedlam]

Baked these last night. They are wonderful,  i have trouble with over baking cup cakes, they are sometimes a bit dry. These are moist and delicious. Definetly a repeater. Thanks Maddy.

[maddy]

so pleased you liked them Bedlam  did you make the icing?

Maddy - how far ahead do you think these could be made?

Well I have a couple left from Sunday, and seem fine, not sure any longer would be as good, as the strawberries may go mushy.  I also would ice them when you plan on serving them.

[Bedlam]

Yes Maddy devine, i'm afraid my piping skills not too your standard though.