How to Make Tasty Rick's Red White and Blue Cheese-Berry Muffincake for Two

How to Make Tasty Rick's Red White and Blue Cheese-Berry Muffincake for Two Delicious, fresh and tasty.

Rick's Red White and Blue Cheese-Berry Muffincake for Two. I made this red white and blue cheesecake cake for the super bowl. Red, White, and Blue Berry Trifle Strawberry Cream Cake- Everyday Food with Sarah Carey.

Try these muffins for a quick weekend breakfast.

Made with a cake mix and fresh blueberries and topped with a delicious streusel.

Skinnytaste > Baked Breads and Cakes > Red, White and Blueberry Cheesecake Cupcakes.

You can cook Rick's Red White and Blue Cheese-Berry Muffincake for Two using 22 ingredients and 16 steps. Here is how you cook it.

Ingredients of Rick's Red White and Blue Cheese-Berry Muffincake for Two

1. Prepare of Muffincake.

2. Prepare of muffin mix.

3. Prepare of milk or water per package instructions.

4. It’s of baking spray.

5. It’s of Cream Cheese Topping.

6. Prepare of package softened cream cheese.

7. Prepare of powdered sugar.

8. Prepare of honey.

9. You need of heavy whipping cream.

10. You need of vanilla extract.

11. You need of drops blue food coloring (optional).

12. Prepare of Berry Sauce.

13. It’s of fresh strawberries.

14. You need of fresh blueberries.

15. You need of juice of 1 lemon.

16. Prepare of honey.

17. Prepare of granulated sugar.

18. It’s of Garnish.

19. It’s of reserved whole strawberries.

20. You need of reserved blueberries.

21. You need of cool whip or any whipped topping.

22. It’s of white chocolate morsels.

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Rick's Red White and Blue Cheese-Berry Muffincake for Two step by step

1. preheat oven to 425°F.

2. prepare muffin mix according to package directions (remember you are doing 2 packages so double milk or water amount on package). I used mixed berry flavored mix, blueberry ,strawberry or cheesecake flavor work well too..

3. lightly spray 6 ramekins with baking spray. I used 3 each of 2 different sizes. Be sure they are oven safe. muffin pan can be used for smaller 3..

4. fill ramekins only one quarter full (dont want them too thick)..

5. bake 15 to 20 minutes. done when toothpick comes out clean..

6. let cool..

7. after cool run butter knife gently around edge of ramekins, invert, and gently tug at edges if necessary to remove cakes..

8. for cream cheese topping - combine topping ingredients and blend, then whip with mixer until smooth and soft peaks form..

9. spread on top of larger muffincakes and refrigerate. may be refrigerated in covered container for later use if desired..

10. place smaller muffincakes on top of larger cakes (on top of cream cheese topping)..

11. for berry sauce- wash and drain strawberries and blueberries. remove stems from strawberries with corer end of pealer or paring knife except for 3 reserved for garnish. slice strawberries..

12. combine sliced strawberries, blueberries, and other berry sauce ingredients in container..

13. cover container. shake a few times to combine..

14. refrigerate berry sauce for at least 1 hour to allow berries to macerate. shake container gently a couple times in between. you can easilly leave these refrigerated overnight..

15. just before serving garnish and spread berry sauce around bottom cake..

16. enjoy with someone special!.

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