One year ago, I started my Baking Blog, Sugar and Spice Baking, without knowledge about how to create a Blog. This year has been amazing and rewarding, despite the fact that I’ve been forced to go to the gym a bit more often.. hehehe.
My boyfriend James, gave me Mr. Croco, and for some reason I decided to involve Mr. Croco in the Blog due to that he looks a bit cute and funny with his eyes and smile. You have also met Mr. Croco’s friends, Mr. Octo and Mr. Water-Draggo, in earlier Blog posts. They are on “holiday” now, but Mr. Croco is here to celebrate with you guys. 😀 He has baked Sugar and Spice Baking’s Fruit Vanilla Cream Cake and on top of that he also baked some yummy Vanilla Muffins. I hope you all have enjoyed reading my Blog so far… More to come in the future. I wish you all a lovely Saturday and Summer! Happy Birthday Sugar and Spice Baking 1 year old! Go Sweden! Go England! Haha. 😀
The summer is still here and what could be more suitable to bake than Fruit Cocktail muffins? I made it easy for myself and bought a can with Del Monte’s Fruit Cocktail in the supermarket. 😉 😀
Recipe (makes 12 big muffins)
240 g (2 cups) plain/all-purpose flour
280 g (1 2/4 cups) caster sugar
3 teaspoons baking powder
a pinch of salt
80 g (6 tablespoons) unsalted butter, at room temperature
250 ml (1 cup) whole milk
½ teaspoon pure vanilla extract
1 can (425 g) Del Monte’s Fruit Cocktail in Juice
I can (425 g) Del Monte’s Fruit Cocktail in Juice
Preheat the oven to 170 degrees C (325 degrees F) Gas 3.
Put the flour, sugar, baking powder, salt and butter in a bowl. Whisk all the ingredients until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
Whisk the egg, vanilla extract and remaining milk together in a separate bowl, then pour into the flour mixture and continue beating until just incorporated. Continue mixing for a couple more minutes until the mixture is smooth.
Let the Fruit Cocktail drain off in a strainer. Pour it into the bowl with the rest of the ingredients and continue mixing until the fruit is incorporated.Do not overmix.
Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for about 30 minutes, or until light golden and the cake bounces back when touched. A skewer inserted in the centre should come out clean. Leave the muffins to cool slightly in the pan before turning out onto a wire rack to cool completely.
Finally, decorate the muffins with icing/confectioners’ sugar and Fruit Cocktail.