1/2cup1 stick/113g unsalted butter, at room temperature
1cup120g self-rising flour (*see note for substitution)
Preheat oven to 400°F.
In the bowl of an electric mixer, beat the cream cheese and butter until creamy. Gradually add flour beating at low speed, just until blended.
Pipe or spoon dough into ungreased mini muffin pans (1 3/4 inch cavities), filling them full to the tops. If dough looks ragged, dip fingertips in water and pat down any peaks in the dough. Bake for 15-17 minutes, or until the muffins are lightly puffed and golden around the edges. Serve warm.
For homemade self-rising flour, combine 1 cup of all-purpose flour in a bowl and whisk in 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Use in this recipe as a replacement for self-rising flour.