Heart-Shaped Muffins For Mother'S Day Recipe

Name: Heart-Shaped Muffins For Mother'S Day
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup butter or margarine, softened; 2/3 cup granulated sugar + 4 tbsp; 1 tsp vanilla extract; 3 None eggs + 1 egg white; 1 3/4 cup all-purpose flour + 2 tbsp; 3 tsp baking powder; 6 tbsp lime juice; 2 sheets gelatin or 2 1/2 tsp powdered; 2 oz frozen raspberries, thawed; 2/3 cup coconut cream; 4 oz mascarpone or whipped cream cheese; 1/2 cup heavy cream; 1 1/4 cup powdered sugar; None None sugar roses, to decorate

Servings: persons

2/3 cup butter or margarine, softened
2/3 cup granulated sugar + 4 tbsp
1 tsp vanilla extract
3 None eggs + 1 egg white
1 3/4 cup all-purpose flour + 2 tbsp
3 tsp baking powder
6 tbsp lime juice
2 sheets gelatin or 2 1/2 tsp powdered
2 oz frozen raspberries, thawed
2/3 cup coconut cream
4 oz mascarpone or whipped cream cheese
1/2 cup heavy cream
1 1/4 cup powdered sugar
None None sugar roses, to decorate

1
Preheat oven to 325u00b0F. Grease a 10 cup heart-shaped muffin tray. Cream butter, 2/3 cup sugar, vanilla and a pinch of salt. Add whole eggs, 1 at a time. Add flour and baking powder. Add 4 tbsp lime juice then transfer to prepared pan and bake for 25 mins. Remove from oven, set aside for 5 min then turn out onto a wire rack and let cool completely.
2
For raspberry-coconut filling, bloom gelatin in cold water. Strain raspberries and mix juice with coconut cream, mascarpone (or whipped cream cheese) and remaining granulated sugar. Add 1 tbsp heavy cream to bloomed gelatin and gently heat until gelatin melts. Add to remaining cream and whip until stiff then fold into raspberry cream. Chill for 15-30 mins until beginning to set.
3
Slice muffins in 1/2 horizontally. Transfer filling to a piping bag and pipe over lower halves of muffins. Place upper halves on top. Set aside. Mix egg white with 2 tbsp lime juice and powdered sugar until smooth. Transfer to a piping bag and pipe stripes across muffins. Decorate with sugar roses and let dry.

1194

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2/3 cup butter or margarine, softened, 2/3 cup granulated sugar + 4 tbsp, 1 tsp vanilla extract, 3 None eggs + 1 egg white, and more.

Yes, Heart-Shaped Muffins For Mother'S Day falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Heart-Shaped Muffins For Mother'S Day

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions