I decided to begin my new life as a food blogger with a nearly-tasteless-look-at-me-now-please-nevermind-the-please-just-do-it recipe just in time for Valentine’s Day. Are you ready for this? Pink velvet muffins filled with cheesecake. Topped with chunks of white chocolate. Yes. It’s still a muffin, so you have permission to eat it for breakfast. Although, it’s not like I ever feel the need to justify that left-over carrot cake in the morning…that I heat up in the microwave just so the frosting begins to melt. Or the pizza. Sometimes. WHAT? Whoever thinks breakfast needs be bound by archaic notions of what’s proper “breakfast food” has, I promise you, issues. Who sits there and thinks about proper breakfast foods?
These muffins were actually partially unplanned. At first, I wanted to make a red-velvet muffin filled with cheesecake (and yes, cheesecake. It’s a slightly modified cheesecake batter). After class (during wich the idea arose. Okay. You try to stay focused when the professor is talking about what you call someone who inherits property from a dead guy), I went to the supermarket to pick up needed ingredients. When I came upon the baking aisle, I looked up to where boredom had motivated an employee to arrange the extracts and colors in descending box size and found a perfect rectangular hole where the red was supposed to be. Oh. Right. Valentine’s Day is tomorrow. *sigh* Why does everyone have to go all Martha Stewart NOW of all times?! Can’t they just be satisfied with the tiny sprinkled cupcakes and generic boxed chocolates?! I was distraught.
But, then I remembered I had candy dyes from days long past when I made gum paste flowers for a wedding cake. Yes! (<–winning) I knew I had pink, and decided then that I would be that girl. You know. The one who’s brave enough to step outside the red velvet trend? Hipster? Me? You betcha!
Okay. The recipe. I adapted it from a couple of basic muffin recipes from online: King Arthur Flour’s basic muffin recipe and Alton Brown’s blueberry muffin recipe. I then added a couple of tweaks to come up with what I had. And man was it awesome. Broaching cupcakery, it was moist, light and tender. The crumb is fine, but doesn’t crumble.Andthe recipe can be dumbed down to the basics and adapted to however you see fit. Ha. Win.
2 cups All Purpose Flour
3/4 cup Sugar
2 teaspoons Baking powder
1 teaspoon Baking soda
1/4 teaspoon salt
1/3 cup Oil
1 teaspoon Pink candy color (I used Wilton oil-based candy colors)
3/4 cup Buttermilk
1/4 cup Milk
1 teaspoon Vanilla extract
8 ounces Cream cheese
1/3 cup Powdered sugar
1 egg yolk
1 1/2 tablespoons Cornstarch
Makes: 12 muffins Oven: 400 degrees F
1. Bring all ingredients to room temperature, and line a 12-cup muffin tin with cupcake liners (muffins deserve to be dressed up too)
2. Beat together the powdered sugar and cream cheese, then add cornstarch and beat until smooth.
3. Add egg yolk and beat until smooth. Set aside.
4. Combine dry ingredients in a large mixing bowl and whisk to incorporate.
5. In another vessel, combine oil and pink.
6. Add buttermilk, milk, egg and vanilla to the oil mixture and whisk until combined.
7. Add wet ingredients to dry and fold to incorporate. Do. Not. Over-mix! Or do. I dare you*stands menacingly with a large heavy-looking wooden spoon*
9. Sprinkle with white chocolate chunky goodness and stick those suckers in the oven for about 20 minutes, or until the white chocolate it browned and the muffins springy.
10. Insert into face.
Don’t burn your mouth.