Delicious is the only appropriate word to describe these wonderful muffins. They are the perfect balance of light fluffy goodness and cake-like perfection. Add a dollop of homemade whipped cream and you'll have a breakfast or tea treat worthy of the name.
This recipe comes from Victoria Classics Fall Baking 2018.
Display cases are so much fun, especially small ones like this. They are a great alternative to using plastic wrap to keep baked goods fresh on the counter. This dome set keeps treats fresh for up to one week, though we'd be surprised if these muffins lasted that long. They do freeze well, so be sure to keep any extra.
The homemade whipped cream is super easy. I use a stand mixer with a whisk attachment to save my arms some pain.
For a small batch like what was made for these, take 8 ounces of heavy whipping cream.
Blend on low speed at first, then move to high speed until soft peaks begin to form. It takes a few minutes, so be patient.
It is a matter of preference if you use use powdered sugar or regular. I like the organic regular sugar I buy, so that's what I use. For powdered sugar, use 4 Tbs or 1/4 cup. For regular sugar, use 1/2 cup (I know, a lot). A great alternative is coconut sugar, of which I recommend 1/4 cup. Coconut sugar may darken your cream a bit.
Blend the sugar into the cream on medium speed. If you used powdered sugar, you can add it in at the beginning.
Add in 1 teaspoon of pure vanilla extract and blend on low for 15-20 more seconds.
This whipped cream freezes well, so don't throw out the extra. It tastes great frozen or thaw and serve with another treat later.
Black and white paisley napkins - Potterton Hill
X-large White Wooden Tray - Custom piece
We use natural and organic ingredients in recipes whenever possible, so if we say cream, milk, sugar, etc, we are using organic/natural.