Ingredients are as follows: batter: 2 C flour 2 tsp. baking powder 1/4 tsp. baking soda 1/2 C sugar 1/4 tsp. salt 1/2 c butter, cold and cubed 3/4 C half-n-half filling: 8 ounces cream cheese 1/3 C sugar 4 Tbsp. strawberry preserves topping: 3 Tbsp. brown sugar 1/2 C flour 3 Tbsp. butter, softened icing: 2 ounces cream cheese 1/4 C powdered sugar 2 tsp. half-n-half Directions: Preheat oven to 350 degrees; line cupcake pan with liners. Combine flour, baking powder, baking soda, sugar, and salt. Add cubed butter. Cut in the butter until it resembles small crumbs. Add the half-n-half; stir until just combined. Divide the batter evenly amongst the 12 cupcakes. Make a well into the center of each; set aside. Cream together the cream cheese and sugar until smooth. Place a dollop of filling into each well. Add a teaspoon of preserves into the center of the filling; set aside. Combine brown sugar, flour and butter. Mix until crumbly. Sprinkle a spoonful onto each cupcake. Bake for 20-22 minutes; until lightly brown. Allow to cool. Mix together the cream cheese, powdered sugar and half-n-half. Once the coffee cake cupcakes are cool, drizzle on some icing. Take a bite and enjoy!
Posted on: Tue, 15 Oct 2013 03:57:38 +0000
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