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Bloody Raspberry Muffins with Raspberry Insert and Broken Glass Decoration Recipe

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3.8 from 11 reviews

These Bloody Raspberry Muffins are a delightful treat featuring a burst of fresh raspberry coulis frozen inside, topped with creamy whipped topping and decorated with striking red caramel shards that resemble broken glass. Perfect for a festive occasion or a special dessert, they combine moist muffins with a dramatic presentation and a balance of sweet and tart flavors.

Ingredients

Raspberry Insert

  • 1¼ cups frozen raspberries
  • ⅓ cup granulated sugar
  • 1½ tbsp water

Muffin Batter

  • 2 large eggs
  • 2¾ cups all-purpose flour
  • 1 cup granulated sugar
  • ¾ cup milk
  • 7 tbsp butter (softened)
  • 2 tsp baking powder

Whipped Cream Topping

  • 1¼ cups heavy cream
  • 1½ tbsp powdered sugar
  • 1½ tsp vanilla extract
  • ¼ tsp red food colouring

Broken Glass Decoration

  • ½ cup granulated sugar
  • ⅛ tsp red food colouring

Instructions

  1. Make Raspberry Insert: In a small saucepan, combine frozen raspberries, granulated sugar, and water. Cook over medium heat for 5–8 minutes, stirring occasionally, until raspberries break down into a coulis.
  2. Freeze Raspberry Insert: Pour two-thirds of the coulis into small silicone moulds or an ice cube tray and freeze for at least 1 hour. Keep the remaining coulis refrigerated to drizzle later for a “bloody” effect.
  3. Preheat Oven: Heat the oven to 220°C (425°F) to prepare for baking the muffins.
  4. Prepare Muffin Batter: In a large bowl, beat eggs with 1 cup sugar until light and foamy. Mix in softened butter. In a separate bowl, combine all-purpose flour and baking powder. Alternate adding the flour mixture and milk to the egg mixture, stirring gently until smooth batter forms.
  5. Assemble Muffins: Line a muffin tin with paper liners and fill each halfway with batter. Place one frozen raspberry insert cube into the center of each muffin and cover with a little more batter, filling each about three-quarters full.
  6. Bake: Bake muffins in the preheated oven for 15 minutes or until golden brown. Remove from oven and let cool completely.
  7. Make Whipped Cream Topping: In a cold bowl, whip heavy cream until it begins to thicken. Add powdered sugar, vanilla extract, and red food colouring. Continue whipping until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a fluted tip and chill until ready to use.
  8. Prepare Broken Glass Decoration: In a small saucepan, melt granulated sugar over medium heat without stirring until it reaches an amber color. Remove from heat and quickly stir in red food colouring. Pour the mixture onto parchment paper or a silicone mat, spreading thinly. Allow to cool completely, then break into shards resembling broken glass.
  9. Assemble Final Muffins: Pipe the whipped cream topping onto each cooled muffin. Drizzle the reserved raspberry coulis over the cream to create the bloody effect. Decorate with the red caramel shards to finish. Chill until ready to serve.

Notes

  • Use silicone molds or ice cube trays to freeze the raspberry coulis to easily create the surprise inserts inside the muffins.
  • Be careful when melting sugar for the caramel shards; do not stir until it begins to melt to prevent crystallization.
  • Chill the whipped cream and bowl beforehand to achieve stiff peaks faster.
  • These muffins are best served chilled to maintain the integrity of the inserts and whipped topping.
  • Red food colouring can be adjusted depending on the desired intensity of the bloody effect.

Find it online: https://marthatasty.com/bloody-raspberry-muffins-with-raspberry-insert-and-broken-glass-decoration-recipe/