Cherry Cream Muffins

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Cherry Cream Muffins
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation

Ingredients

for
12
For the cupcakes
cup butter
cup superfine caster sugar
1 cup self-rising flour (sifted)
3 eggs
1 tsp Baking powder
½ cup Almond flour
1 Tbsp milk
4 Tbsps Cherry jam
For the topping
½ cup unsalted butter
3 Tbsps Cherry jam
¼ cup cream (48% fat)
½ tsp Almond extract
3 ¼ cups powdered sugar
pink Food coloring
To decorate
12 fresh Cherries (with stems)
How healthy are the main ingredients?
eggCherry

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Beat the butter in a mixing bowl until very soft. Beat in the remaining ingredients, except for the jam and beat well until smooth.
3.
Spoon the mixture into the paper cases, to half fill them. Place 1 teaspoon of jam on top and cover with the rest of the mixture.
4.
Bake for 15-20 minutes, until risen and golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the topping: whisk together the butter, jam, cream and almond extract until creamy.
6.
Gradually whisk in the icing sugar until blended. Beat well until creamy. Stir in a few drops of pink colouring.
7.
Spoon on top of the cakes and place a cherry on top.

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