When I try a recipe I do my best to flag it with a little post-it to remind myself how it went, or what I might change the next time. The post-it next to this recipe says “quick and yummy”.
raspberry cream cheese breakfast buns
(from the More from Magnolia Bakery)
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 eight ounce package cream cheese (softened)
1 stick butter (softened)
1 cup sugar
2 eggs
1/4 cup milk
1/2 teaspoon vanilla
1/2 cup raspberry preserves
powdered sugar for garnish
Preheat oven to 350 degrees. Line 9 oversize muffin cups with oversize liners or grease and flour cups. In a small bowl, combine the flour, baking powder, baking soda, and salt,. Set aside.
In a large bowl, 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 about 3 teaspoons of raspberry preserves on the top of each bun and, using the tip of a sharp knife, swirl the preserved into the batter. Bake for 25-30 minutes, or until a cake tester inserted in the center of the bun comes out clean.
Allow the buns to cool for about 30 minutes before dusting with powdered sugar.
A new baby girl arrived in town. I couldn’t resist making a mini cupcake hat for her, just for fun. To go along with it, I also made a vine lace cap for fancier occasions.
Now, let me start by saying I know this isn’t a pretty picture. However, magic ice cream is one of those rare things where function is more important than form.
keep your friends close and your stash closer, right?
