Saturday, July 13, 2013

Petite Strawberry Cakes (or muffins if you eat them in the morning!)

These little cakes are special; they deserve a cozy spot in a sunlit corner with you cuddled up in your favorite easy chair with a pot of tea and a good book. They're perfect for tea time or brunch with the girls - light and delicate, not too sweet with a hint of orange zest and a slight crunch from the sprinkling of Turbinado sugar. The strawberries are baked on top of each cake and topped with a vanilla bean glaze.
If you're like me and you bake these cakes in the morning and can't wait for tea time or dessert time, just call them muffins! No one will ever know you're eating dessert for breakfast!


Petite Strawberry Cakes (aka Strawberry Muffins)
Makes 9 small cakes

1 cup all purpose flour
1 1/2 teaspoon baking powder
1/8 teaspoon salt
1/3 cup light brown sugar
1/2 cup unsalted butter (1 stick), room temperature
1 large egg, room temperature
2 teaspoons fresh orange zest
1/3 cup buttermilk
Approx 5 small-medium size strawberries, sliced
3 tablespoons turbinado sugar (or Sugar in the Raw)

Glaze Ingredients:
1 cup powdered sugar
1/2 teaspoon vanilla bean paste
1-2 tablespoons heavy whipping cream (or milk)


Preheat oven to 350f

Generously spray muffin tin with non-stick cooking spray.

In a small bowl, whisk the flour, baking powder and salt. Set aside.

Using your stand mixer fitted with the paddle attachment, cream the brown sugar and butter at medium speed until light and fluffy (approx. 2 minutes).

Add the egg, vanilla and orange zest and mix on low speed until combined. Scrape down the bowl with a rubber spatula.

With the mixer running on low speed, alternate adding the flour mixture and buttermilk - start with 1/3 of the flour mixture, add 1/2 of the buttermilk and repeat. Mix just until combined, do not overmix.

Divide the batter evenly between the prepare muffin cups (I got 9 cakes).

Arrange 2 slices of strawberries on top of the batter in each cup and press them slightly into the batter. Sprinkle evenly with the Turbinado sugar.

Bake approx. 20 minutes or until done (test with a toothpick).

Remove from oven and allow to cool in the pan for just a few minutes then carefully and gently remove them and place on a cooling rack to cool completely. Tip: If you notice a lot of liquid pooled around the strawberries when you remove them from the oven, take a tip of a paper towel and soak up a little of the extra liquid so your cakes don't get too mushy.

While the cakes are cooling, make the glaze
Combine all of the ingredients in a medium size bowl. Adjust to desired consistency.

Lightly drizzle the glaze on the cakes and enjoy!

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