Spicy cheesecake Easter muffins

Recipe from: 4/1/2004 12:00:00 AM

Ingredients 20
Servings 12
Time 20

Ingredients

  • 75
    g
    smooth cream cheese
  • 30
    ml
    castor sugar
  • 10
    ml
    finely grated orange rind
  • 1
    large Granny smith apple, finely grated
  • 150
    ml
    fruitcake mix
  • 155
    g
    sugar
  • 2
    extra-large eggs, whisked
  • 100
    g
    butter, melted
  • 200
    g
    cake flour
  • 5
    ml
    mixed spice
  • 3
    ml
    ground cinnamon
  • 5
    ml
    baking powder
  • 5
    ml
    bicarbonate of soda
  • 1
    ml
    salt
  • Icing
  • 50
    g
    soft butter
  • 140
    g
    icing sugar
  • 65
    g
    smooth cream cheese
  • 5
    ml
    orange juice
  • 10
    cherries or nuts, to decorate
 

Method

15
 
1. Grease a 12-cup Prestige muffin tin or six-cup Prestige jumbo muffin tin.
2. Beat the cream cheese, castor sugar and half the orange rind together until well blended and set aside.
3. Mix the apple, fruitcake mix, sugar, eggs, melted butter and the remaining orange rind and set aside.
4. Sift the dry ingredients into a large bowl. Add the fruit mixture and mix lightly until just mixed. Fill the muffin tin up to halfway with the batter and spoon 5ml of the cream-cheese mixture on top. Spoon more of the batter on the top, filling the muffin pan cups three-quarters of the way.
5. Bake in a preheated oven for 10 to 15 minutes (25 minutes for jumbo muffins)or until a skewer inserted comes out clean. Cool on a wire rack.
6. Icing: Place all the ingredients in a bowl and beat until creamy. Refrigerate until needed. Just before serving, ice the muffins and decorate with cherries or nuts.
 

Read more on: bake  |  dairy
 

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