Vanilla muffins with strawberry sauce

Name: Vanilla muffins with strawberry sauce
Ingredients: 50 g soft butter; 50 g Delaco cream cheese with sour cream; 65 g sugar; 1 packet vanilla sugar (8 g); 1 egg; 62 g flour; 3 g baking powder; 150 g strawberries; 50 g sugar; 200 ml sweetened whipping cream

Dessert - Vanilla muffins with strawberry sauce by Isabela N. - Recipia

Vanilla muffins with strawberry sauce have their filling hidden beneath the scooped-out center, put back in place like a plug. The butter, cream cheese and vanilla batter stays soft and airy, while whipped cream covers it with a cool layer; I chop the strawberries finely, but leave a few little pieces in the sauce. Preparation: 20 minutes. Cooking: 28 minutes. Resting: 30 minutes. Total time: 78 minutes. Serves: 4. Approximately 430 kcal and 6 g protein per serving.

Ingredients

50 g soft butter
50 g Delaco cream cheese with sour cream
65 g sugar
1 packet vanilla sugar (8 g)
1 egg
62 g flour
3 g baking powder
150 g strawberries
50 g sugar
200 ml sweetened whipping cream

Preparation

1. Heat the oven to 180°C. Set aside about 5 g of the butter for the tin and beat the remaining 45 g with the soft cream cheese, sugar, vanilla sugar and egg. 2. Add the flour and baking powder, then mix until the batter is smooth. Grease the tin with the reserved butter and line it with muffin cases. 3. Fill the cases halfway and bake the muffins for 20 minutes, until golden. Leave them to cool. 4. Remove the strawberry tops, wash the berries and chop them finely. Simmer them with the sugar in a small saucepan for 8 minutes, until almost no liquid remains, then leave the sauce to cool a little. 5. Let the muffins and sauce cool for about 30 minutes. Remove the muffins from their cases, scoop out the centers with a corer and fill the holes with sauce. Trim a little off the plugs you removed, put them back and cover the filling. 6. Whip the cream until stiff and decorate the muffins. Spoon the remaining strawberry sauce over the top.

Notes

Keep the decorated muffins covered in the fridge for up to 3 days; if I make them ahead, I keep the sauce separate and fill them close to serving. Choose fully ripe strawberries that are red almost up to the tops; paler ones taste more tart. After washing, pat them dry well, since water on the surface can make the sauce take longer to cook down. The soft cream cheese is easier to mix when it is soft, not cold and firm. I serve these after the main course, one per person for this small serving. A corer makes a neat hole, and a narrow one leaves thicker muffin walls. You can use 150 g of raspberries instead of strawberries, but their seeds will be more noticeable in the sauce. The flour contains gluten, and the cheese, butter and whipped cream are dairy; the batter also contains egg. I would serve them with black tea, alongside the sweet whipped cream.