Skip to main content

Raspberry Cream Cheese Buns


What with my new cupcake books arriving from Amazon, one look at the Raspberry Cream Cheese buns on someone elses's site (made with blackcurrant there) and I had to make them. Knowing full well my family wouldn't touch them. Four of these babies were therefore made with big dollops of lemon curd instead, which made delightfully caramelly messes of the tin, but also on the buns, not that I get to touch those - I have eight buns to eat!

The original recipe is from Buttercup Bakery book (New York) and one of these days I'll try the dried cherry one from Magnolias (since I own the book...)

What you need to know about these is that the recipe is easy - as easy as muffins are, but they sink like heck given the amount of preserves you're putting in them. What they give back though, is something so moist and rich you just want to sink yourself into them. And since I've eaten two of them, I'm doing quite well!


As you can see, massive craters. If you don't want that, use less stuff (see one on right). I chose not to use preserves, but to mush raspberries over the stove with a bit of icing sugar. It causes the proportions to be more damp and I guess, results in the intense cragginess. Not that it's a bad thing. I flooded the ones I ate with leftover sauce at the end. Reasons unknown, I just wasn't in the mood for another jar of jam in the fridge. It's loaded with maple syrup, apricot and lemon curd as it is.


My version:
1 3/4 cup plain flour
1 tsp bicarbonate of soda
1/2 tsp baking powder
1/4 tsp salt
200g pack of soft cheese
1/2 cup marg
1 cup granulated sugar
2 large eggs
1/2 tsp vanilla extract
1/4 cup milk
1/4 cup of raspberry slush (chuck in saucepan, heat with some icing sugar, smush in a sieve)

Method:
1. Cheese, marge, sugar, eggs, vanilla. In that order.
2. Add the dry stuff and the milk, mixing in a bit of each till you've run out.
3. Fill your muffin tin (I lined with papers because I don't want to scrub. I admit it's prettier without and you won't have people thinking you have cupcakes gone wrong.)
4. Put splodges of jam/curd/raspberry slush on top and swirl in with a knife/spoon etc.
5. Gas Mark 5 for 25 minutes. They'll sink on the way out.
6. Enjoy.

Comments

sutros said…
The inspiration:

“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.” Pierre Androuet.

The challenge:

GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”

Voila: www.tastingtoeternity.com.

This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.

A unique and amusing Christmas present for all food lovers

Enjoy

Popular posts from this blog

Rachel Allen's Chicken Pie

Some things should be noted. I'm not a major fan of Rachel Allen. She always seemed such a poor man's version of Nigella. Some trophy wife of a producer somewhere making a lady of leisure's living of cookery shows playing up the Irish accent in a cavernous show kitchen. Perhaps it was because all her helpful "tricks" had already been touted by others a long time ago - like getting the garlic smell out of your hands... But over the years she's kind of grown on me. The format is a little twee, the pink accessories want to make me barf, but she isn't the spawn of all things faux goddess anymore. (FYI I have no idea with regards to her personal life etc, but like my distaste for Ashley Judd, one wonders how she gets good films with little acting skill.) So here I was, tapping away on the internet last week whilst she was on tv, and there it was. A beast of a pie. It was so beautiful. Her job was done. Out I trotted to buy a huge pie dish (we don't own cera...

Lemon Cake by Nigel Slater

I think I've been failed by Nigel Slater. It's very disturbing. Now he says he's not a cake man anyway, he's predominantly mains, ice cream and the odd fruit based dessert. However, I had poppy seeds, so I decided to borrow his recipe from Kitchen Diaries and tweak. I have to say it was an easy to make, albeit I judge him for requesting 90g of ground almonds when the packets come in 1oog amounts. So anyway, the cake. Which I forgot to add the poppy seeds to until the cake was in the pan. But I digress. Why did I feel the cake failed? Well it lacked the lemony-ness one craves. But, even worse - although might be partially my fault.... it tasted quite bitter when warm. That could be because that's an entire lemon with peel sitting on the top. Or it could be that I made the syrup in the pan that held the slightly caramelised lemons. Oh well. Live and learn. And also figure out a way to use the shredded coconut that's in the cupboard...