Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Cakes => Topic started by: maddy on July 22, 2013, 01:42:28 am
-
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 :)
(http://i618.photobucket.com/albums/tt266/nachothecat/8f13281e87e9241694be272aec14fb66.jpg)
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://i618.photobucket.com/albums/tt266/nachothecat/8852987efee2a3c35f602048158836c8.jpg)
http://www.taste.com.au/recipes/5228/strawberry+cheesecake+muffins
CHOCOLATE VERSION.........
(http://i618.photobucket.com/albums/tt266/nachothecat/dd6156cff86d39da4389c3c386646f6c.jpg)
* 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.
-
Ooooh Maddy my mouth is watering. These look delicious.
-
Too good not to try out,
-
Scrumptious! Thanks Maddy.
What's a Texas cupcake or is it muffin?
-
They look yummy! Subscribing to try later. Thanks for sharing.
-
Yummmmmmmmm.
-
Just lovely Maddy 8)
-
They look lovely Maddy. Thanks for sharing.
-
Stunning Maddy. Thank you.
-
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.
-
Thanks Maddy - has gone into my "Maddy folder" :-* :-*
-
Maddy - how far ahead do you think these could be made?
-
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.
-
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.
-
Yes Maddy devine, i'm afraid my piping skills not too your standard though.
-
t doesn't matter how you squirt it on...I think it's the best bit ;)
-
Any night owls out there? If yes, please help. I am making these to take to my neighbour's house for dinner but the cheesecake cream is pouring consistency. It's not thickening so I won't be able to pipe it as I had wanted to. Can anyone help please? I'm in the US so only have a few hours before in have to leave.
Thanks in advance.
-
The only thing I can think of is to add more icing sugar and gently add it until you get the right consistency. I presume the cream cheese wasn't low fat? As this sometimes is the cause.
I found this website that might have the answers for you.
http://chowhound.chow.com/topics/705592
Good luck I hope you can get it to work.
-
Thanks CC. Yes, unfortunately, it was 30% less fat cream cheese - DH has strict dietary requirements.
Thanks for your prompt reply. Much appreciated.
-
Unfortunately cream could not be rescued. I ended up making a batch of the cream cheese icing/ frosting that went with Johnro's banana cake and i managed to pipe it. Hopefully it won't start melting and turn into a mess.
Thanks
-
Pleased to hear you finally had success MEP. :)
-
Thanks for your very prompt response to my plea for help. I forgot that the forum was worldwide as opposed to Aus only. Your reserve in the UK worked to my advantaged yesterday.
-
Thanks CC. Yes, unfortunately, it was 30% less fat cream cheese - DH has strict dietary requirements.
Thanks for your prompt reply. Much appreciated.
Sorry MEP you had that issue....I didn't think to mention to use full fat cream cheese (as I never use light options in baking)....I'll edit recipe to mention it, incase someone else uses reduced fat :)
-
No probs Maddy. I always buy low fat and didn't realise it wouldn't thicken.
-
Chop up 300g strawberries, and place on a plate, set aside.
Maddy, chop using TMX? Or shock horror, manual chopping 😱
😁
-
Definitely hand chop BZB, or you will have a smoothie ;)
-
Hahaha. Thanks, Maddy.
-
Btw Maddy, can the different elements be made ahead of time? Do they survive in fridge or freezer?
-
They can BZB....it's actually better for the cheesecake cream to stay in the fridge until your ready to pipe, it stays firmer.
The muffins are best consumed within a couple of days, as the moisture from the strawberries will make them go soggy. The muffin mix on its own is just fine.
I love these made with blueberries too ;)
-
Thanks Maddy. Fantastic flavours 😋😋
(http://tapatalk.imageshack.com/v2/14/09/28/9481209f60ef4013b60484a51771e0ab.jpg)
-
Wow :o Superb BZB 8)
-
Perfect as always BZB, yum.
-
Just lovely BZB.
-
Thanks CC, Denise and Kimmy 😘
-
Wow, they look perfect Bee, delicious! :D
-
Wow BZB. Love the red cases there in too! They look great.
-
Julie and Sueperbabe (cute name 😃), thanks.
The leftovers were scoffed down for brekkie 😁
-
Bumping this delicious recipe. Didn't take a photo but made them during the week. The cream cheese makes them lovely and moist. I might try raspberry next time.