Baking suggestion...

I tried a pumpkin muffin that has cream cheese in the center, like Twinkie
filling, what would I have to do to make it creamy enough to inject it into
a muffin? I got ideas of how to get the filling in but don't what you would
do to make the cream cheese creamy. I don't want to bake it into it. Hope
that makes sense, thanks everyone, Carol
Reply to
Carol In WI
On Wed, 27 Sep 2006 03:14:08 GMT, "Carol In WI" wrote:
Probably any cream cheese icing recipe (less the sugar, or reduce the sugar if you do want it a little sweet) would work.
Or just couple of tablespoons of milk beat in the cream cheese should make it loose enough to pipe through an icing piper.
Reply to
Tara D
Just cream cheese or is it mixed with something? If it is just cream cheese, I'd hit it with the mixer on high speed to whip quite a bit of air into it which should make it smooth and creamy. An alternative would be to start with the spreadable cream cheese which is quite a bit smoother.
Reply to
Brenda Lewis
As long as they`re going to be eaten almost immediately, couldn`t you just warm the cream cheese in the microwave for a few seconds?
Pat P
Reply to
Pat P
In article ,
I'd suggest adding just a bit of sugar, vanilla, and milk -- beat the heck out of it -- then inject into the muffin. A couple of suggestions on the injecting -- make an "x" in the top of the muffin before you inject, make sure your "injecting cream" doesn't have air pockets (that might cause a blowout).
Reply to
You've gotten a number of good suggestions. If none of them "feel" right to you, I can ask DD who is a professional chef and specializes in pastries of all kinds. She's had to bake all sorts of things that had some sort of filling injected into them. CiaoMeow >^;;^<
PAX, Tia Mary >^;;^< (RCTQ Queen of Kitties) Angels can't show their wings on earth but nothing was ever said about their whiskers! Visit my Photo albums at
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Reply to
Tia Mary
Carol, I've been a baking fiend for many years, and I discovered a recipe for cream cheese filled muffins years ago on a box of brownie mix. I've used the cream cheese filling portion of the recipe ever since:
8 ounce block cream cheese, softened to room temp 2 egg yolks 1 cup confectioner's sugar 1/2 teaspoon vanilla
With your mixer, blend the softened cream cheese with the egg yolks, and beat in the confectioner's sugar and vanilla until the mixture is well blended. Spoon approx. one teaspoon of the mixture on the top of each portion of muffin batter in the muffin pan, and bake according to recipe directions. The cream cheese mixture will sink slightly as the muffin batter rises around it. Don't be alarmed when you remove the muffins from the oven if you see the cream cheese peeking from the center of each muffin. It certainly won't have a negative effect on the taste of your glorious muffins. I've always frosted my muffins to conceal the cream cheese, and the frosting is the super decadent touch to muffins which are already decadent by the addition of the cream cheese filling. Sit back and enjoy!
Betty in Georgia
Reply to
Betty Vereen Hill
This just reminded me of one of my favorite recipes. I made it for a neighborhood party a few weeks ago and people really liked it. It's an easy recipe that *looks* complicated, and if you like banana cake and cheese cake, it'll be a hit. I think I copied it out of the newspaper years ago. I leave out the nuts (nobody else in the family likes nuts); leave off the cream cheese frosting, preferring just a sprinkling of confectioner's sugar; and usually roll it the "long" way rather than the "short" way, for no particular reason!
8 oz. cream cheese, softened 3 oz. cream cheese, softened 1/2 c. sugar 1 egg 3 Tbsp. milk
1/2 c. flour 1/2 tsp. baking powder 1/4 tsp. baking soda 4 egg yolks 1/2 tsp. vanilla 1/3 c. sugar 1 large banana mashed (about 1/2 c.) 1/2 c. finely chopped walnuts or pecans 4 egg whites 1/2 c. sugar 1 recipe cream cheese frosting (see below)
Lightly grease a 15x10x1" baking pan. Line bottom with waxed paper; grease paper. Set aside.
For filling, in a small mixing bowl combine cream cheese and 1/2 c. sugar, beat with an electric mixer on medium speed till smooth. Add whole egg and milk; beat till combined. Spread in the prepared pan; set aside.
In a small mixer bowl beat egg yolks and vanilla on medium speed about 5 minutes or till thick and lemon colored. Gradually add the 1/3 c. sugar, beating till sugar is dissolved. Stir in banana and nuts.
Thoroughly wash the beaters. In a large mixing bowl beat the egg whites on medium speed till soft peaks form (tips curl). Gradually add the 1/2 c. sugar, beating on high speed till stiff peaks form (tips stand straight).
Fold yolk mixture into egg whites. Sprinkle the flour mixture evenly over egg mixture; fold in just till blended.
Carefully spread the batter evenly over the filling in the pan. Bake in a 375 degree oven for 15 to 20 minutes or till the cake springs back when lightly touched.
Immediately loosen the cake from sides of pan and turn out onto a towel sprinkled with powdered sugar. Carefully peel off paper. Starting with narrow end, roll up cake using towel as a guide. (Do NOT roll towel into cake.) Cool completely on a wire rack.
Spread top with Cream cheese frosting. If desired, drizzle with chocolate syrup. Makes 10 servings.( 400 calories each)
Cream cheese frosting: In a small mixing bowl combine half of a 3 oz. package cream cheese, softened and 1/2 tsp. vanilla; beat with an electric mixer on medium speed till light and fluffy.Gradually beat in 1 c. unsifted confectioners' sugar. Beat in enough milk (1 to 2 Tbsp.) to make a frosting of spreading consistency. Makes about 1/2 c. frosting.
Reply to
Susan Hartman

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