Recipe For Cooking Strawberry Cornmeal Muffin Cakes

Toaster Oven Cakes :: Cupcakes

Strawberry Cornmeal Muffin Cakes

Source: California Strawberry Commission

Yield: 12 med. or 6 lrg. desserts

1 1/4 C. flour
1 tea. baking powder
Generous pin. of salt
1/2 C. butter or butter substitute, softened
2 C. powdered sugar
2 eggs
1/2 C. milk
1/2 C. cornmeal
1 C. whipping cream
1 tea. sugar
2 (1-pint) baskets fresh strawberries, stemmed and halved

Preheat oven to 350 degrees F. Grease and flour 12 muffin C. or six 6-oz. custard cups.

Mix together flour, baking powder and salt; set aside.

In mixer bowl, cream butter. Gradually beat in powdered sugar, scraping bowl as needed, until mixture is fluffy. Beat in eggs one at a time. Beat in dry ingredients and milk alternately, to blend thoroughly. Blend in cornmeal. Spoon batter into prepared C.. Bake for about 30 min. until springy to the touch and a wooden pick inserted into center comes out clean; cool 5 min.

Turn out onto rack to cool completely.

Beat cream and sugar to form soft peaks.

Serve muffin cakes topped with cream and strawberries. Arrange in serving bowl; spoon into individual dishes.