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Small naked cakes: lemon muffins with blueberry cream cheese frosting

mini naked cakes: zitronen muffin-küchlein mit blaubeer-frischkäse | small naked cakes: lemon muffins with blueberry cream cheese frosting (vegetarian)
mini naked cakes: zitronen muffin-küchlein mit blaubeer-frischkäse | small naked cakes: lemon muffins with blueberry cream cheese frosting (vegetarian)

Recipe for 12 muffins:

Muffin dough:
280 g flour
120 g sugar
250 ml soy milk
6 tbsp. sunflower oil
2 tsp. carob gum and 2 tbsp. soy milk (or 2 eggs)
1/2 tsp. baking soda
3 tsp. baking powder
1 tsp. vanilla paste (or 1 tsp. ground vanilla)
Zest of 1/2 lemon (organic)
Juice of 1/2 lemon (organic)
Some soft butter oder margarine
Some blueberries, raspberries and blackberries
Some mint leaves

Preheat the oven to 180 °C (top and bottom heat).

Mix all the ingredients for the muffins very well. Fold in the lemon zest and juice at the end.

Coat the muffin baking form for twelve muffins with some butter or margarine. Fill the baking form to 3/4 with dough. Bake for about 20 minutes.

Blueberry frosting (recipe from the blog White On Rice Couple):
200 g fresh blueberries
2 tbsp. sugar
1/2 tbsp. cornstarch
The fine zest of 1/3 of a lemon (organic)
75 g softened butter
150 g cream cheese, softened
180 g powdered sugar
1,5 tsp. vanilla extract or ground vanilla
Pinch of salt

While the muffins are baking: Put the blueberries, sugar, cornstarch and lemon zest in a little pot. Heat up the sauce over medium heat until it thickens and the cornstarch becomes clear. This takes about 10 minutes. Be careful and stir well from time to time and don’t let it burn, that happens really easy!

Remove from heat and allow the sauce to cool down to room temperature to cool to room temperature.

In a large bowl add cream cheese, soft butter, powdered sugar, vanilla and salt. Mix it all together until creamy.

After that add half of the blueberry sauce and gently fold it into the cream cheese frosting. Then add the other half and stir until the frosting becomes blue/purble.

The finish:

If the muffins baked very horny just cut a little bit off. Then cut the muffin in half (horizontal). Put some blueberry frosting in the middle and then on top. Finsish with fresh berries (raspberries, blueberies, blackberries) and a mint leaf and enjoy! 

Enjoy these yummy little cakes – Bon appétit!

mini naked cakes: zitronen muffin-küchlein mit blaubeer-frischkäse | small naked cakes: lemon muffins with blueberry cream cheese frosting (vegetarian)

Small naked cakes: lemon muffins with blueberry cream cheese frosting

Print Recipe
Serves: 12 Cooking Time: 40 minutes

Ingredients

  • Recipe for 12 muffins:
  • Muffin dough:
  • 280 g flour
  • 120 g sugar
  • 250 ml soy milk
  • 6 tbsp. sunflower oil
  • 2 tsp. carob gum and 2 tbsp. soy milk (or 2 eggs)
  • 1/2 tsp. baking soda
  • 3 tsp. baking powder
  • 1 tsp. vanilla paste (or 1 tsp. ground vanilla)
  • Zest of 1/2 lemon (organic)
  • Juice of 1/2 lemon (organic)
  • Some soft butter oder margarine
  • Some blueberries, raspberries and blackberries
  • Some mint leaves
  • Blueberry frosting (recipe from the blog White On Rice Couple):
  • 200 g fresh blueberries
  • 2 tbsp. sugar
  • 1/2 tbsp. cornstarch
  • The fine zest of 1/3 of a lemon (organic)
  • 75 g softened butter
  • 150 g cream cheese, softened
  • 180 g powdered sugar
  • 1,5 tsp. vanilla extract or ground vanilla
  • Pinch of salt

Instructions

1

Preheat the oven to 180 °C (top and bottom heat).

2

Mix all the ingredients for the muffins very well. Fold in the lemon zest and juice at the end.

3

Coat the muffin baking form for twelve muffins with some butter or margarine. Fill the baking form to 3/4 with dough. Bake for about 20 minutes.

4

While the muffins are baking: Put the blueberries, sugar, cornstarch and lemon zest in a little pot. Heat up the sauce over medium heat until it thickens and the cornstarch becomes clear. This takes about 10 minutes. Be careful and stir well from time to time and don't let it burn, that happens really easy!

5

Remove from heat and allow the sauce to cool down to room temperature to cool to room temperature.

6

In a large bowl add cream cheese, soft butter, powdered sugar, vanilla and salt. Mix it all together until creamy.

7

After that add half of the blueberry sauce and gently fold it into the cream cheese frosting. Then add the other half and stir until the frosting becomes blue/purble.

8

The finish:

9

If the muffins baked very horny just cut a little bit off. Then cut the muffin in half (horizontal). Put some blueberry frosting in the middle and then on top. Finsish with fresh berries (raspberries, blueberies, blackberries) and a mint leaf and enjoy! ❤

10

Enjoy these yummy little cakes - Bon appétit!


mini naked cakes: zitronen muffin-küchlein mit blaubeer-frischkäse | small naked cakes: lemon muffins with blueberry cream cheese frosting (vegetarian)
mini naked cakes: zitronen muffin-küchlein mit blaubeer-frischkäse | small naked cakes: lemon muffins with blueberry cream cheese frosting (vegetarian)

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