Ice Cream Topped Strawberry Muffins
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
10
- For the muffins
- ¾ cup butter
- ¾ cup caster sugar
- 3 eggs
- 1 tsp strawberry extract
- pink Food coloring
- 1 ½ cups self-rising flour
- To decorate
- 10 Vanilla ice cream
- 10 white Chocolate truffle (halved)
- 3 Strawberries (sliced)
- mint
Preparation
Kitchen utensils
1 Mixing bowl, 1 Hand mixer (mit Knethaken), 1 Rolling pin, 1 Fluted tart pan (oder Wähenform; 28 cm Ø), 1 Fork, 1 Small knife, 1 Cutting board, 1 Brush, 1 Fine grater, 1 Bowl, 1 Whisk, 1 Wire rack, 1 Tablespoon, 1 Kitchen scale
Preparation steps
1.
For the muffins: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 10 hole muffin tin.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy.
3.
Gradually beat in the eggs, strawberry extract and pink colouring, beating until fully incorporated into the mixture.
4.
Sift in the flour and gently stir into the mixture.
5.
Spoon into the paper cases and bake for 20-25 minutes until firm and risen. Cool in the tin for 5 minutes and then place on a wire rack to cool completely.
6.
Place a scoop of ice cream on top of each cake and place 2 truffle halves on top. Decorate with sliced strawberries and mint leaves.
