Quote:
Originally Posted by Asvi
this looks so delicious, my mouth is drooling. this is the strawberries 'n' Cream muffin?? recipe please  |
Haha aww, they
were yummy. And really simple to make actually. They're not actually 'muffins' at all since it's the basic sponge recipe I use for all plain cakes.
Ingredients:
The Cake
225g [8 oz] Self-raising flour
225g [8 oz] Caster sugar
225g [8 oz] Unsalted butter, softened
4 medium eggs
1tsp vanilla essence
The Topping
350ml [12 fl oz] Whipping cream
4tbsp Icing sugar, sieved
350g small strawberries
1tsp Vanilla essence
4tbsp strawberry jelly
1tsp water
Instructions:
1. Preheat oven to 175C [350F/Gas mark 4]
2. Line muffin tin with 18 paper cases. [ The recipe claims it serves 18 but when I made them, there were 14 in total.]
3. Put all the cake ingredients into a bowl and beat for 2-3 mins with an electric whisk. [You can use a food processor here too, works just as well.]
4. Divide the mixture equally in the paper cases and bake for 20mins/until golden brown and cooked from the inside. [use a skewer/knife to check]
5. Once baked, allow the cakes to cool down completely.
6. Slice the strawberries
7. In a bowl, beat the icing sugar, cream and vanilla essence until the cream forms soft peaks. Spoon this onto the muffins and arrange strawberries on top.
8. Heat the jelly and water in a small pan until the jelly is melted and brush over the top of the strawberries. And voila!
Keep them chilled until you need them and they'll keep for about 2 days in an airtight container.
I found they were a little hard after they were in the fridge for about 2/3hours. So it's best to eat them straight away. Alternatively, you can take them out of the fridge and let them sit for a bit before you eat them.
