Flag Mini Doughnut Muffins

While searching the web for a patriotic themed recipe, I saw a picture of mini cupcakes that had been frosted and arranged in such a way that the finished product looked like an American flag.  After seeing this, I immediately knew the prefect recipe to pull out and combine with this decorating idea to make my family a very special 4th breakfast treat! Instead of cupcakes, I made strawberry shortcake doughnut muffins. I originally found the recipe over on the blog Kevin & Amanda and the link to the recipe has been provided here: photo-5

http://www.kevinandamanda.com/recipes/breakfast/strawberry-shortcake-doughnut-muffins.html

These are a special sugary treat and since I appreciate a little indulgence on a holiday, I’m off to enjoy a doughnut and celebrate my independence!

Strawberry Shortcake Doughnut Muffins Recipe

  •  Makes 24 mini muffins

Ingredients: For Muffins:

  • 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

For Brown Butter Cinnamon Sugar:

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

Vanilla Buttercream Frosting:

  • 6 tablespoons butter softened
  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1 teaspoon Tahitian vanilla extract (I used regular vanilla extract)
  • 1 pint strawberries, sliced and cut in half
  • A handful of blueberries

Additional supplies (if desired):

  • 4th of July theme mini muffin cups
  • Any festive ribbon
  • Serving platter

Directions: Preheat oven to 350 degrees F. Coat a mini-muffin tin with nonstick cooking spray. In a large bowl, beat the butter and sugar for 5 minutes until soft, fluffy and lighter in color. Beat in the eggs, one at a time, until just mixed in. In a separate bowl, sift together the flour, baking powder, and salt. Stir a fourth of the dry ingredients into the batter. Then stir in a third of the milk. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and batter is smooth, but be careful not to over-mix. Fill muffin tins with 1.5 tablespoons of batter (about 3/4ths full). Bake at 350 for 14-15 minutes until a toothpick comes out clean.Recipe2 Brown Butter Cinnamon Sugar Crust: 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. In a separate bowl, 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.Recipe3Recipe4 Vanilla Buttercream Frosting Place the butter, sugar, milk and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, about 3-5 minutes. If necessary, add more milk, one tablespoon at a time, beating for 1-2 minutes after each addition until desired consistency is reached. Assembly If you chose to use muffin cups, drop the coated muffins into the muffin tins before frosting. Frost each of the muffins. Top four with blueberries and the remaining with strawberries and arrange them in a flag shape. So delicious and festive!photo-6 For a printable version of this recipe, click here: 4thofJulyMiniMuffinRecipe