Monday, March 17, 2008

raspberry love.

today’s final post is a new recipe that i tried over the weekend. while searching for something to make for my coworker’s brunch yesterday, i remembered the praise that my magnolia bakery cupcakes got last time i brought them in. so i went to the same web site where i found that recipe in the hopes of finding something equally delicious to make.

well, i was in luck: i found another great magnolia bakery recipe for raspberry cream cheese breakfast buns, and i whipped them up on saturday night so they were nice and fresh on sunday morning. the batter was so, so simple to make and literally took about 10 minutes, start to finish. i highly recommend these and if you make them, i hope you enjoy them as much as my coworkers and i did.

magnolia bakery’s raspberry cream cheese breakfast buns

(makes nine buns)

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 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
1/2 cup raspberry preserves
confectioners’ sugar for garnish

preheat oven to 350 degrees. grease and lightly flour nine large muffin cups. in a small bowl, combine the flour, baking powder, baking soda and salt. set aside. 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 three 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. allow the buns to cool for about 30 minutes before sprinkling with confectioners’ sugar and serving. [editor’s note: if you prefer to make smaller buns, like i did, and use a cupcake tin instead of a larger muffin one, i highly recommend using cupcake liners – the buns came out much more smoothly that way.] recipe via; image above: my finished product!

that's it for today see you tomorrow for the usual stuff i love today" and "going green"!

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