@under_baked

Raspberry Muffins Recipe. Makes 6 Muffins (multiply recipe as needed): 41g Softened butter 54g Eggs 16g Milk 54g White Granulated Sugar 1 tsp Vanilla Extract 1 tsp Baking Powder 1/8 tsp Salt 77g All Purpose Flour Fresh / Frozen (unthawed) Raspberries Raspberry whipped cream: 120g Heavy Cream 12g White Granulated Sugar 26g Raspberries Compote (2:1 ratio of Raspberry purée to Sugar, cooked on medium heat until simmer, then set aside to chill). Preparation: 1. Preheat your oven to 190C (fan mode off) placing a baking rack at the lowest shelf of your oven. 2. In a bowl, using an electric mixer, cream the butter, sugar vanilla and salt on medium speed until light and fluffy (about 3 minutes). 3. Mix together the eggs and milk and gradually add it to the butter mixture (8-10 parts), mixing on medium speed and avoiding separation of the batter. 4. Sift the flour and baking powder over the batter and fold until 95% combined. Add the berries and fold lightly until incorporated. 5. Pipe or scoop 50g of batter into lined muffin pan (this Amount may vary depending on the cup size of your muffin pan). 6. Bake for 20 minutes or until a cake tester inserted into the center of the muffin comes out clean. Let the muffins cool down to room temperature before decorating. 7. Whip the cream together with the sugar and compote until medium peaks. Using a plain piping tip (12mm) [or any other piping tip of your choice] pipe small drops around the top of the muffins. 8. Garnish with Fresh Raspberries. . . #bakingaesthetics #baketok #cozybaking #fypbaking #aestheticbaking #cottagecorebaking #raspberrymuffins #recipesoftikok #muffinsrecipes #cutebaking

♬ Sixty Second Commercial 1 by Michael Reynolds – chickenriggies