Raspberry Cream Cheese Buns

The flavors of the cream cheese and the preserves work really well together.

Makes 12 buns

· BUN:

· 1 3/4 cups all-purpose flour

· 1 teaspoon baking powder

· 1 teaspoon baking soda

· 1/4 teaspoon salt

· 1/2 pound (one 8-ounce package) cream cheese, softened

· 1/2 cup (1 stick) unsalted butter, softened

· 1 cup sugar

· 2 large eggs, at room temperature

· 1/4 cup milk

· 1/2 teaspoon vanilla extract

· TOPPING:

· 1/2 cup raspberry preserves

· Garnish

· Confectioners’ sugar

1. Preheat oven to 350 degrees.

2. Grease and lightly flour 12 large muffin cups.

3. In a small bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

4. In a large bowl, on the medium speed of an electric mixer, beat together the cream cheese, butter, and sugar until smooth, about 3 minutes. Add the eggs and beat well. Add the dry ingredients in two parts, alternating with the milk and vanilla. Spoon the batter into the muffin cups, filling them about two-thirds full. Drop 3 small dollops (about a teaspoonful each) of raspberry preserves onto the top of each bun and, using the tip of a sharp knife, swirl the preserves into the batter, forming a decorative pattern. Bake for 25–30 minutes, or until a cake tester inserted in the center of the bun comes out clean.

5. Allow the buns to cool for about 30 minutes before sprinkling with confectioners’ sugar and serve.

Category: Muffins
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