Heart-Shaped Muffins For Mother'S Day
- 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
- Preheat oven to 325u0b0F. 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.
butter, granulated sugar , vanilla, eggs , flour , baking powder, lime juice, gelatin, frozen raspberries, coconut cream, mascarpone, heavy cream, powdered sugar, sugar roses
Taken from recipes-plus.com/api/v2.0/recipes/18574 (may not work)