Heart-Shaped Muffins For Mother'S Day - cooking recipe
Ingredients
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2/3 cup butter or margarine, softened
2/3 cup granulated sugar + 4 tbsp
1 tsp vanilla extract
3 None eggs + 1 egg white
1 3/4 cup all-purpose flour + 2 tbsp
3 tsp baking powder
6 tbsp lime juice
2 sheets gelatin or 2 1/2 tsp powdered
2 oz frozen raspberries, thawed
2/3 cup coconut cream
4 oz mascarpone or whipped cream cheese
1/2 cup heavy cream
1 1/4 cup powdered sugar
None None sugar roses, to decorate
Preparation
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Preheat oven to 325\u00b0F. Grease a 10 cup heart-shaped muffin tray. Cream butter, 2/3 cup sugar, vanilla and a pinch of salt. Add whole eggs, 1 at a time. Add flour and baking powder. Add 4 tbsp lime juice then transfer to prepared pan and bake for 25 mins. Remove from oven, set aside for 5 min then turn out onto a wire rack and let cool completely.
For raspberry-coconut filling, bloom gelatin in cold water. Strain raspberries and mix juice with coconut cream, mascarpone (or whipped cream cheese) and remaining granulated sugar. Add 1 tbsp heavy cream to bloomed gelatin and gently heat until gelatin melts. Add to remaining cream and whip until stiff then fold into raspberry cream. Chill for 15-30 mins until beginning to set.
Slice muffins in 1/2 horizontally. Transfer filling to a piping bag and pipe over lower halves of muffins. Place upper halves on top. Set aside. Mix egg white with 2 tbsp lime juice and powdered sugar until smooth. Transfer to a piping bag and pipe stripes across muffins. Decorate with sugar roses and let dry.
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