Muffins with butter cream and strawberries

Ordinary muffins turn into a holiday treat when served with cream and strawberries.

Ingredients

• Fresh strawberries (cut into slices) - 36 pcs.
• Butter - 125 g
• Milk - 125 g
• Large eggs - 2 pcs.
• Strawberry liqueur - 1 tbsp. l.
• Flour - 225 g
• Baking powder - 2 tsp
• Salt - 1/8 tsp
• Sugar - 150 g
• Vanilla extract - 0.5 tsp
• Powdered sugar for dusting
• For strawberry cream:
• Whipping cream - 125 g
• Powdered sugar - 1 tbsp. l.
• Strawberry liqueur - 0.5 tbsp. l.
• Vanilla extract - 0.5 tsp

Directions

1. Turn on the oven to preheat to 170 degrees. Line 12 muffin cups with paper rosettes.
2. In a large bowl mix flour and salt. In another bowl, beat butter, sugar and vanilla extract until creamy.
3. Then gradually add the eggs, beating well after each.
4. Continuing to beat at low speed, add dry ingredients and milk, mix well.
5. Pour the dough into the prepared molds, filling them 3/4 of the total volume.
6. Place the molds in the preheated oven, bake for 25-30 minutes, until a clean wooden stick when pierced.
7. Let the muffins cool to room temperature, then remove from the molds, remove the paper baskets and cut each muffin in half horizontally.
8. Prepare cream. Whip cream with powdered sugar, add strawberry liqueur and vanilla extract, mix well.
9. Spread the cream between the two halves of the muffins along with the strawberries. Sprinkle with powdered sugar on top.