Muffins with wild strawberries, flavored (for adults only!) Cherry and with a hint of white pepper and lemon zest. Perfect for breakfast, I also serve them as finger food or dessert after dinner, turning them into cupcakes and embellishing them with whipped cream and strawberries and more accompanied by a grappa. They stay soft for a couple of days, If you care to put them in a bag-Frost and close them well and are very enticing, especially in the eyes of children, because the dough is really very soft and fragrant and the cream with strawberries is an irresistible attraction. I wish you a wonderful weekend…
Ingredients for 12-14 mini muffins:
- 15th grams of butter
- 210 grams of flour 00
- 50 grams of water
- 150 grams powdered sugar
- 3 whole eggs (about 210 grams around)
- 3 tablespoons maraschino
- 1 teaspoon grated lemon zest
- a generous teaspoon baking powder
- 120 grams of wild strawberries
- a pinch of ground white pepper
- 150 ml of cream
- 60 grams of powdered sugar
- fresh wild strawberries to taste
Preheat oven to 200 degrees ventilated. Put the butter in a saucepan, water and salt and bring to a boil. Mix in the flour, stirring and dry the mixture over low heat for a few seconds. Remove the Casserole from the heat, transfer the mixture to a bowl and let it cool a few minutes.
Combine icing sugar, maraschino, the yeast and eggs and mix everything until it blends. Add the strawberries, lemon zest and freshly ground white pepper. Pour the mixture into the paper cups for muffins and put them into a special dish for muffins. Bake for 10-12 minutes, until they are swollen, and then let them cool.
To decorate, Whip the cream with the sugar firm (and if you like a bit’ of organic vanilla extract) and lay a tablespoon of cream over each cupcake. Garnish with strawberries set aside and serve immediately. Bon appétit!