Baking is probably one of my most favorite things to do.
I especially love coming up with "healthy" treats!
So as you can imagine, cupcakes and muffins are pretty regular in our home,
I've been using paper cupcake liners for my pans over the past few years.
My collection of mismatched, funky patterns started to make my eyes hurt when trying to photograph my recipes. Not to mention, we were creating additional trash - which kind of made me feel guilty for baking.
California Kitchenware's Silcone Baking Cups are a great solution to my liner ordeal.
These beauties are packaged
in a tube of 12. These baking cups are perfect for any event and make all of my recipes look more polished and professional.
I used my liners for all kinds of recipes this week,
everything from Strawberry Muffincakes to breakfast muffins to frozen pumpkin treats,
even fresh homemade ice cream!
The silicone liners are sturdy and easy to clean, the perfect combination in my opinion!
Lucky for one of my readers,
CKW is giving away one set of 12 liners.
What will you bake with your liners first?
I suggest the Strawberry "Muffincake"
with Strawberry Cream Icing recipe you can find below!
Muffincake Recipe:
- 2 eggs
- 1/2 cup coconut oil
- 1 cup sugar
- 2 cups fresh strawberries, sliced
- 2 1/2 cups all-purpose gluten-free flour
- 1 tsp baking soda
Preheat the oven to 350 degrees F. Place silicone liners in pans. With an electric mixer, beat the eggs, oil and sugar together until the mixture is thick and pale, which took me about 1
minute. Add the strawberries and beat at low speed about 30 seconds,
just enough to break up the berries a bit. Slowly mix/sift the 2 cups of flour and the baking soda into the mixture. Beat until thoroughly mixed.
Pour the batter into the prepared liners. Bake
the strawberry muffincakes about 40-50 minutes, until a tester or toothpick comes out
clean. Top with Strawberry Cream Icing.
Strawberry Cream Icing Recipe:
- 8 oz Neufchâtel cheese, softened to room temperature
- 1 cup strawberries, diced into tiny bits
- 1/4 cup unsalted butter, softened to room temperature
- 2 cups confectioners' sugar
- 1/2 cup sugar [omit this if you are counting calories]
- 1-2 tablespoons almond milk
- 1 teaspoon vanilla extract
With an electric mixer, beat the cream cheese and butter together on medium speed
until smooth, approximately 2 minutes. Add the confectioners’ sugar, sugar, and 1 tbsp of almond milk. Beat for around another 2 minutes. Add the strawberries, vanilla, and 1 more tbsp almond milk if
needed to make it the correct consistency. Beat for 1 minute. Taste the frosting and add a
pinch of salt if too sweet, sometimes I add a pinch of agave for fun-zies. Frost the muffincakes once they are completely cooled!
{Just a little tip, if you don't have a frosting bag/frosting kit you can always use a zip-loc baggy with the corner cut off. It's a crafty solution!}
I refrigerated my muffincakes over night and they were the perfect morning treat, they aren't exactly sweet enough to be overwhelmingly sweet like a cupcake yet they aren't exactly a muffin either. I call them muffincakes because they are the perfect mixture of the two!
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