Strawberry Shortcake Doughnut Muffins from Kevin and Amanda’s Recipes

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Do you love baked fruit treats? Here’s one that combines two favorites, strawberry shortcake and doughnuts, from Kevin and Amanda’s Recipes. Simple to do, these contain ingredients you probably have in your pantry right now, namely, butter, baking powder, eggs, flour, milk, and sugar. You’ll want to have cinnamon on hand for one finishing touch to these little babies, and strawberries and simple vanilla frosting ready to make them really over-the-top decadent and wonderful…but in a pinch, you could do just the “doughnut” part of the shortcake and they’ll still be awesome. Picture this: a light, airy muffin, dipped in brown butter and coated all over in cinnamon-sugar. And that’s just the base for this treat, before we’ve even added the strawberries. Sounds fabulous, doesn’t it?

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Just remember to use exactly the ingredients listed, in the proportions given in the recipe (available on the site, with detailed directions). You’ll also need some cooking spray, a mini-muffin tin, and a cookie dough scoop or small ice-cream scoop to measure out your muffins and butter so they’re just right. (Piping the frosting is an option, if you like; the recipe advises it’s easier to keep the crunch on your muffin that way.) You’ll assemble three elements in all — muffins, sugar coating, and frosting — but they’re easy to do and the results will wow your family. A warm, crunchy doughnut…vanilla frosting light as air…and sliced strawberries. So try this recipe, inspired by Gourdough’s Gourmet Doughnuts, and you may find yourself going back to Kevin and Amanda’s “place” for even more ideas.

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Ingredients:

12 tablespoons (1.5 sticks) butter, softened
3/4 cup sugar
2 eggs
3 cups (13.5 oz) all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup milk

Brown Butter Cinnamon Sugar Crust

12 tablespoons (1.5 sticks) butter
1 cup sugar
1 tablespoon ground cinnamon

Melt the butter until it starts to bubble and then foam. When it starts to foam, whisk constantly for 1-2 minutes until it turns brown and you see brown flecks at the bottom of the pan. Immediately remove from heat and pour into a bowl for dipping. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove from the tin and dip them on all sides into the melted butter then roll in the cinnamon sugar.

Vanilla Buttercream Frosting

6 tablespoons butter, softened
1 cup powdered sugar
1 tablespoon milk
1 teaspoon Tahitian vanilla extract
1 pint strawberries, sliced and cut in half

Makes 18-20 mini muffins.

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Written by Janet Butler

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Janet W. Butler is a freelance writer, editor, and editorial consultant by day and a “small soprano” by night. An RWA Golden Heart Winner, she is the author of the inspirational romance From the Ashes (“the best little book no one’s ever heard of”), published by SANDS Publishing in 2001; and a romantic suspense, Voice of Innocence, from Desert Breeze Publishing. She is a Chicago native transplanted to northeast Indiana, where she lives with her husband, daughter, and Cassandra “Trouble” Butler, S.R.C. (Spoiled Rotten Cat).

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