Strawberry Breakfast Muffins

/ Monday, May 20, 2013

Big day tomorrow! I have a piano Guild audition that I have been working on for months! I'm a bit nervous, but really excited! Also, saw The Great Gatsby this weekend, and really recommend the movie, it's really artsy and the visuals are amazing!
As for inspiration this week, my Pinterest has been leading me to some very interesting blogs, and I now have a huge list of amazing recipes I wish to try. And who knows! This summer I might be posting a bit more than every Sunday!
This week's recipe fun really fun to photograph. I fooled around with composition as well as lighting, and I feel as though they turned out pretty well.







Baked Strawberry Doughnuts

Adapted From: Cooking Classy 
Yield: 18


For the Cakes:
2 Tbsp butter, at room temperature
2 cups (270 g) all-purpose flour, plus more for doughnut pan
1/2 cup granulated sugar
1/2 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk
1/4 cup + 2 Tbsp vegetable oil
1 tsp vanilla extract
2 large eggs
2/3 cup finely chopped strawberries
Preheat oven to 375 degrees F. Butter muffin tin with room temperature butter, then sprinkle lightly with flour and shake upside down to remove excess flour. In a large mixing bowl, whisk together flour, sugar, baking soda and salt, make a well in center of mixture and set aside. In a separate mixing bowl, whisk together buttermilk, vegetable oil, vanilla and eggs, then pour into well in flour. Using a wooden spoon, stir mixture just until combined, then fold in 2/3 cup finely chopped strawberries. Spoon batter evenly into each well of the muffin tin (about 3/4 of the way up). Bake in preheated oven until toothpick inserted into center of doughnut comes out clean (approx. 17 to 20 min). Allow to cool several minutes in pan then move onto a wire cooling rack to cool completely. Once cool dip top halves of doughnuts into glaze and allow some of excess to run off, then return to wire rack, glazed side facing upward. Transfer to freezer to allow glaze to set, about 5 minutes.


For the Strawberry Glaze:
3 cups powdered sugar
3/4 cup finely chopped strawberries*

Prepare glaze just before dipping cooled muffins. In a mixing bowl, combine 3/4 cup finely chopped strawberries and half of the powdered sugar. Stir until mixture starts to become moistened, then allow to rest 2 minutes. Add in remaining powdered sugar and stir until well combined (at this point mixture should be have the consistency of a thick glaze, and have a dip-able consistency, if not allow to rest another minute or two until some of the liquids have been extracted from the strawberries then stir again. Do not add water to thin. Just allow it to rest if needed until the strawberries begin to break down). Use glaze immediately.
*For the 1/2 cup finely chopped strawberries for the glaze, don't chop until just before adding to glaze mixture (so they don't break down and become too watery) and don't prepare glaze mixture until doughnuts have cooled completely and are ready to be glazed.





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