Saturday, October 20, 2012

Strawberry Shortcake Muffins


  Life's been busy, my in-laws were over the other night and we went to Ikea with them. It was nice to see them and spend time together. I've only tried three new recipes in the last few days. My favorite by far was a really delicious shortcake, I've had the link for a long time now and was so excited to finally get to try it. My hubby was a real sweetheart and helped me out, as it was a more labor intensive recipe, and I don't have four hands yet. :-P

Strawberry Shortcake Muffins
Yield: 1 dozen

2-1/2 cups Almond Flour
3/4   tsp  Baking Soda
1/4   tsp  Salt
2/3   cup  Honey
1/3   cup  Coconut Oil, melted
4    large Eggs, room temperature
1     Tbsp Lemon Juice
2     tsp  Vanilla Extract
1/2   tsp  Lemon Zest
1/2   cup  Strawberries, finely chopped
2          Egg Whites
1/3   cup  Honey
1/4   tsp  Lemon Juice
1-1/2 Tbsp Strawberry puree

Preheat Oven to 325^F.
1)  Combine honey, oil, eggs, lemon juice, vanilla, and lemon zest in the blender. Puree on medium speed for 20 seconds or until frothy or smooth.
2)  Add dry ingredients and blend on high for 30-45 seconds. The batter should be very smooth and contain NO lumps. If needed, scrape down the sides with spatula and blend again for a few seconds until all dry ingredients are incorporated.
3)  Gently fold the chopped strawberries in by hand. Divide the batter evenly into lined or greased muffin pan, filling about 3/4 full.
4)  Bake for 16-18 minutes, until a toothpick can be inserted into the middle and comes out clean. 
5)  Let the cupcakes cool completely on the counter or wire rack.
Begin making frosting after cupcakes have cooled completely.
1)  Bring your honey to a boil in a saucepan over medium-high heat.
2)  Meanwhile, beat the egg whites and lemon juice until frothy and you can just begin to see trail marks from your beaters. When you lift out the beaters, you should see the soft peaks.
3)  With the beaters running, slowly pour in the boiling honey in a steady stream. Continue beating for 6-8 minutes, until the meringue is cool to the touch.
4)  Gently fold in the strawberry puree, spread onto cupcakes with a knife. Serve Immediately. (keeps in fridge, on cupcakes, for 24hrs)

Original Recipe Link:                  

No comments: