Prep 15minute(s)
Ready In 20minute(s)
Serves 12
Ingredients
- 1 and three quarters of cups self-raising flour, sifted
- Three quarters of a cup caster sugar
- 250g PHILADELPHIA Block Cream Cheese, at room temperature
- 125g butter, melted
- Half a cup milk
- 2 eggs
- 1 cup frozen raspberries
- 1 and a half tsp rosewater or rosewater essence
- 2 Tbsp icing sugar, sifted
- Extra 12 raspberries, to serve (optional)
Instructions
- Preheat oven to 190°C. Line 12 muffin moulds with paper cases. Combine flour and sugar in a bowl. Whisk a quarter of the PHILLY, butter, milk and eggs in a large jug. Add to flour mixture and using a large metal spoon, gently fold in. Add half the raspberries and 1 teaspoon of the rosewater. Gently stir. Spoon mixture into prepared paper cases. Bake for 15-20 minutes or until cooked through when tested in the centre with a skewer. Transfer cupcakes to a wire rack to cool.
- Beat remaining PHILLY, icing sugar and remaining rosewater, using an electric hand-beater, until smooth. Using a fork, mash remaining raspberries into a smooth paste. Add to the PHILLY mixture and stir with a spoon. Ice cakes. Top each with a raspberry, if desired. Serve.
PHILADELPHIA user tips
Are you the type to pull tricks out of your apron pockets to make our recipes even
yummier?
Then we want to hear from you! Register now to share your secret tips and tricks
with us (and your fellow PHILADELPHIA lovers!).
Be the first one to submit a tip to make this recipe more yummier!!
| |
|
|
|
| Make sure to take a look at some of the other PHILADELPHIA feature videos. |