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1
preheat oven to 425F
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2
prepare muffin mix according to package directions (remember you are doing 2 packages so double milk or water amount on package).
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3
I used mixed berry flavored mix, blueberry ,strawberry or cheesecake flavor work well too.
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4
lightly spray 6 ramekins with baking spray.
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5
I used 3 each of 2 different sizes.
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6
Be sure they are oven safe.
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7
muffin pan can be used for smaller 3.
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8
fill ramekins only one quarter full (don't want them too thick).
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bake 15 to 20 minutes.
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10
done when toothpick comes out clean.
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11
let cool.
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12
after cool run butter knife gently around edge of ramekins, invert, and gently tug at edges if necessary to remove cakes.
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13
for cream cheese topping - combine topping ingredients and blend, then whip with mixer until smooth and soft peaks form.
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14
spread on top of larger muffincakes and refrigerate.
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15
may be refrigerated in covered container for later use if desired.
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16
place smaller muffincakes on top of larger cakes (on top of cream cheese topping).
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17
for berry sauce- wash and drain strawberries and blueberries.
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18
remove stems from strawberries with corer end of pealer or paring knife except for 3 reserved for garnish.
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19
slice strawberries.
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20
combine sliced strawberries, blueberries, and other berry sauce ingredients in container.
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21
cover container.
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22
shake a few times to combine.
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23
refrigerate berry sauce for at least 1 hour to allow berries to macerate.
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24
shake container gently a couple times in between.
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25
you can easilly leave these refrigerated overnight.
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26
just before serving garnish and spread berry sauce around bottom cake.
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27
enjoy with someone special!
