Raspberry Duffin

Preparation

1. Preheat the oven to 360°F .
2. Remove pastry from the freezer and place the frozen pastry onto a parchment paper lined baking tray. Allow to thaw for 10-15 minutes.
3. Once the pastry is pliable, place the pasty over the muffin cup and push center inward to the bottom of the cup.
4. Return the cup or muffin tin to a parchment lined baking tray and bake for 20-22 minutes, after allowing to fully cool before proceeding.
5. A cavity will form within the center of the muffin. Fill the inside with mixed berry compote and whipped cream cheese. Top with icing and a fresh raspberry.

Whipped Cream Cheese

1. ​Gather the bowl of your stand mixer and add heavy cream. Beat until stiff peaks form. If using a stand mixer, transfer the whipped cream to another bowl and set aside.
2. In a second large bowl or the bowl of your stand mixer, combine softened cream cheese, sifted powdered sugar, corn starch (if using), vanilla extract. Beat until well-mixed and smooth, scraping the sides of the bowl with a silicone spatula as needed.
3. Use a spatula to fold whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream.