Bloody Raspberry Muffins

By Cafe Delites · 90 min

Ingredients

Instructions

1. Simmer the raspberries, sugar and water in a small pan over medium heat for 5–8 minutes, stirring now and then, until they break down.
2. Pour two-thirds of the coulis into small silicone moulds or an ice cube tray and freeze for at least 1 hour. Keep the rest chilled for drizzling.
3. Preheat the oven to 220°C (425°F).
4. Beat the eggs with the sugar until light and foamy, then beat in the softened butter.
5. In a separate bowl, mix the flour and baking powder.
6. Alternately add the flour mixture and the milk to the egg mixture, stirring until smooth.
7. Line a muffin tin, then fill each liner halfway with batter.
8. Place one frozen raspberry insert in the centre of each muffin, then cover with more batter until each is about three-quarters full.
9. Bake for 15 minutes or until golden, then cool completely.
10. Whipped topping: whip the cold cream until it starts to thicken, add the powdered sugar, vanilla and red colouring, and whip until stiff peaks form.
11. Transfer the cream to a piping bag with a fluted tip and refrigerate until needed.
12. Broken glass: melt the sugar in a small pan over medium heat without stirring. Once amber, remove from the heat and quickly stir in the red colouring.
13. Pour onto parchment or a silicone mat, spread thinly, cool completely, then break into shards.
14. Assembly: pipe cream onto each cooled muffin, drizzle the reserved coulis over the cream, decorate with the glass shards, and chill until serving.

Summarized from Cafe Delites's video. Watch it for the details.

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