You are currently browsing the category archive for the ‘Muffins & Cupcakes’ category.

It must have been weeks since I last spotted a decent punnet of fresh strawberries in the supermarkets, the price being often blown out of proportion for a mere 250g of these imported berries. I have yet to come across a local variety that tastes sweet enough to be eaten on its own, so usually, they find their way into my baked goodies where their relative tartness can be overlooked. Though I initially bought these berries to be enjoyed with a tub of mascarpone cream, I found myself being drawn to these fine-looking Strawberry Crumb Muffins from Baker by Nature. Do not go by the long ingredients list – other than the strawberries, you will probably have everything you need in your kitchen for the delicious muffin batter, the buttery crumb topping, and the sticky glaze.

STRAWBERRY CRUMB MUFFINS

Ingredients:

For the Crumb Topping

1/2 cup granulated sugar

3/4 cup all-purpose flour

1/4 teaspoon ground cinnamon

6 tablespoons unsalted butter, chilled

For the Strawberry Muffins

3 cups plus 2 tablespoons all-purpose flour

3 teaspoons baking powder

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

3/4 teaspoon kitchen salt

6 tablespoons butter, room temperature

1 1/4 cups white granulated sugar

1 large egg plus 2 large egg yolks

1 1/2 teaspoons pure vanilla extract

1 cup whole milk, room temperature

1 1/2 cups strawberries, chopped

For the Vanilla Glaze

1 cup confectioners’ sugar

1/2 teaspoon vanilla extract

2 tablespoons heavy cream

Method:

  • For the crumb topping, combine the granulated sugar, flour, cinnamon, and butter in a large bowl.
  • Using forks or a pastry cutter, combine until mixture is very crumbly and resembles a coarse meal.

  • The crumbs should be about pea-sized. Place crumb mixture in the fridge or freezer until needed.
  • Preheat oven to 400 degrees F. Butter and line a 12 cup muffin tin with paper liners and set aside.

  • In a large bowl, sift together 3 cups all purpose flour, baking powder, nutmeg, cinnamon, and salt.
  • Using an electric mixer, combine butter and sugar and beat on medium speed till light and fluffy.

  • Beat for about 3 minutes. Add egg, egg yolks, and vanilla and continue beating till well combined.
  • Reduce the speed to low; alternate adding flour mixture and milk, beginning and ending with flour.

  • Be sure not to over mix. Place strawberries and remaining flour in a bowl; toss to coat completely.
  • Add the strawberries and any excess flour into the batter; use a spatula to gently fold the berries.

  • Divide batter evenly among prepared pans. Top each cup with 2 tablespoons of crumb topping.
  • Bake for 20-22 minutes until tops are golden brown and a toothpick in middle comes out clean.

  • For the vanilla glaze, combine confectioners’ sugar, vanilla, and cream and whisk till it is smooth.
  • Add more cream to reach desired consistency and drizzle over the muffins right before serving.

Strawberry Crumb Muffins

I know that Valentine’s day calls for chocolate but I could not help sharing these cute red velvet cupcakes from The Recipe Critic. With a generous swirl of cream cheese frosting, they match perfectly with the red coloured theme of the day. While its popularity is gaining momentum in our chic and ridiculously expensive coffee shops, the red velvet cupcake is an easy 2-bowl recipe to make and enjoy at home. Its beautiful red colour comes from the reaction between the small amount of cocoa powder, buttermilk and vinegar, though it is now being enhanced with natural dyes or synthetic food colouring.

RED VELVET CUPCAKES

Ingredients:

For the Red Velvet Cupcakes

3 1/3 cups cake flour, sifted

3/4 cup unsalted butter, room temperature

2 1/4 cups white caster sugar

3 large eggs, room temperature

2 tablespoons. liquid red food coloring

3 tablespoons. unsweetened cocoa powder

1 1/2 teaspoon vanilla extract

1 1/2 teaspoon kitchen salt

1 1/2 cups buttermilk

1 1/2 teaspoon white vinegar

1 1/2 teaspoon baking soda

For the Cream Cheese Frosting

1 cup unsalted butter, room temperature

8 oz. cream cheese, room temperature

1/4 teaspoon kitchen salt

2 teaspoon vanilla extract

4 1/2 cups powdered sugar

1 tablespoon milk

Method:

  • Preheat oven to 350 degrees. Line a muffin tin with paper liners and spray with cooking spray.

  • In a stand mixer, combine butter and sugar and mix until very light and fluffy, about 5 minutes.

  • Add eggs, one at a time, beating after each addition. Whisk coloring, cocoa and vanilla together.

  • Add to butter-sugar mixture and mix well. Stir salt into buttermilk and add to batter in 3 parts.

  • Alternate with the flour, starting and ending with flour. In a bowl, stir vinegar and baking soda.

  • Add to batter and mix well. Fill cupcake liners 2/3 full with batter and bake in preheated oven.

  • Bake for 17 to 18 minutes until a toothpick inserted in the center of cupcakes comes out clean.

  • For the cream cheese frosting, mix together butter, cream cheese, salt and vanilla until smooth.

  • Add sugar, 1 cup at a time, beating well after each addition. Pipe a swirl on top of each cupcake.

  • Cool the cupcakes completely and top with cream cheese frosting. Makes 3 1 /2 dozen cupcakes.

Happy Valentine’s!

After my first foray into gluten free baking with these coconut flour blueberry muffins, I have been curious to try more recipes with coconut flour, ground maize and nut flours. Being partial to almonds, I thought it was a good chance to test Smitten Kitchen’s chocolate financiers with my last bag of poudre d’amandes. While you can always go through the tedious process of blanching and grinding raw almonds, I find it easier to stock on 200g bags of Maitre Prunille’s powdered almonds though they might not be 100% gluten free. I have a good mind to swap some of the almond for hazelnuts next time I bake these along with a bit of Nutella in the centre to make them taste like Ferrero Rochers.

GLUTEN FREE CHOCOLATE FINANCIERS

Ingredients:

6 tablespoons unsalted butter

1 cup almond flour or meal

4 tablespoons cocoa powder

1/8 teaspoon kitchen salt

3/4 cup powdered sugar

1/3 cup or 2 egg whites

1/4 teaspoon almond extract

Method:

  • Preheat the oven to 400°F. Lightly grease and flour 15 financier molds or mini-muffin tins.
  • Melt the unsalted butter in a small saucepan and set aside till it reaches room temperature.

  • Mix the almond flour with the cocoa powder, salt, and powdered sugar. Stir the egg whites.
  • Then stir in the almond extract, and gradually stir in the melted butter until incorporated.

  • Spoon the batter into the molds, filling them three-quarters full. Bake for 10 to 15 minutes.
  • They should be slightly puffed and springy to the touch when done. Remove from the oven.

  • Cool completely before removing the financiers from molds. Makes 15 one-inch financiers.
  • The financiers can be kept in an airtight container at room temperature for up to one week.

Gluten Free Chocolate Financiers

About Me

PrerrnaMirchi
Mauritius

My Baking Adventures

Daring Bakers

Blog Archives

© 2010 Inspiredtobake

Unauthorized use and/or duplication of material from Inspiredtobake without permission from the author is strictly prohibited. Excerpts and links may be used, as long as they redirect to the original content on this blog.

 Subscribe in a reader

Inspired To Bake

Promote Your Page Too

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 3,690 other followers