Buñuelo Berry Muffin Cups

Buñuelo Berry Cups Recipe

These festive and colorful Buñuelo Berry Muffin Cups are the perfect dessert recipe for  entertaining friends and family!

I love individually-portioned desserts and I wanted to highlight strawberries as well as blueberries and blackberries to make a festive Mother’s Day, Fourth of July or Christmas dessert – the possibilities are endless!

bunuelos-with-berries

California strawberries are produced year round and sweet any time of year, but peak season signals an abundance of strawberries just waiting to be added to your favorite breakfast, lunch, dinner, snacks, and desserts. Did you know that one serving of eight medium strawberries is only 45 calories? Strawberries are easy to prepare, available year-round, and deliver exceptional nutrition and health benefits.

california-strawberries

These sweet dessert cups are made with flour tortillas that are cut with a 4-inch cookie cutter. I brushed them with olive oil and dusted each round with a sugar and cinnamon mixture, and placed them in a muffin pan.

roasted-berries

They are baked until slightly crispy, filled with a homemade Chantilly cream, and topped with fresh berries that are combined with sugar and vanilla and baked until bubbly to make a delicious roasted berry filling.

roasted-strawberries-blackberries-blueberries

These simple cups remind me of buñuelos that are traditionally made during Christmas. They are basically Mexican fritters but these are shaped in muffin cups rather than flat tortilla shapes, and baked instead of deep-fried – making the base for this dessert so simple. No dough or crust necessary.

These buñuelo cups would be a simple and great dessert to make with your children this Mother’s Day. See me and my son create them in the video below!

bunuelo-berry-cups

4.5 from 2 reviews
Buñuelo Berry Muffin Cups
Author: 
Recipe type: Dessert
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Mexican fritter muffin cups filled with homemade Chantilly cream and topped with delicious roasted berries.
Ingredients
Buñuelo Cups
  • 3 Tbsp olive oil
  • 2-3 large flour tortillas
Coating:
  • 2 Tbsp granulated sugar
  • ½ tsp ground cinnamon
Roasted Berries
  • 1 lb strawberries cut in half lengthwise
  • 6 oz blueberries
  • 6 oz blackberries
  • ¼ cup granulated sugar
  • Vanilla bean, split and seeds removed
Chantilly Cream
  • 1 cup whipping heavy cream
  • ½ Tbsp vanilla extract
  • 1 Tbsp fine granulated sugar
Instructions
To make Buñuelo Cups:
  1. Preheat oven to 350 degrees F.
  2. Cut tortillas into 8 4-inch rounds.
  3. Brush rounds with olive oil.
  4. Dust with sugar and cinnamon mixture.
  5. Place rounds in muffin cups.
  6. Bake for 10 to 12 minutes.
  7. Remove buñuelo cups to cool.
To make Roasted Berries:
  1. Preheat oven to 450 degrees F.
  2. Place strawberries, blueberries, and blackberries in a baking dish and toss with sugar and vanilla bean and seeds.
  3. Roast for 20 minutes. Cool to room temperature before serving.
To make Chantilly Cream:
  1. Place cream, vanilla, and sugar in a bowl of an electric mixer and beat until soft peaks begin to form. Cover and refrigerate until serving.
To assemble:
  1. Plate a buñuelo cup, fill with Chantilly cream, add roasted berries over the Chantilly cream, and garnish with a mint leaf and lemon zest.
Nutrition Information
Serving size: 1 cup Calories: 313 kcal Fat: 18 g Saturated fat: 8 g Trans fat: 0 g Carbohydrates: 35 g Sugar: 19 g Sodium: 246 mg Fiber: 3 g Protein: 4 g Cholesterol: 34 mg

 


Strawberry Tiramisu

Strawberry Tiramisu

Tiramisu is one of those classic desserts that almost everyone is familiar with and loves. So for a twist on the classic tiramisu, I flipped the espresso base to a lighter and fresher bite with some strawberries to make Strawberry Tiramisu.

The strawberries add a nice fruity bite to the rich mascarpone custard base that’s become the standard for this timeless classic.

Strawberry Tiramisu

There are of course many versions of a strawberry tiramisu, but for the one you see here, I created a custard that can stand-up when sliced rather than a tiramisu that’s scooped. Trust me when I tell you, this version is well worth the effort. Not only is it richer in flavor, but this dessert is always a crowd pleaser and a show stopper.

Strawberry Tiramisu

Don’t let the length of the recipe prevent you from making this. You can break out each component and make them several days in advance then assemble it the night before you need it. The ladyfingers can be baked up to three days in advance. The custard can also be fully prepared 3 days in advance, covered and refrigerated. Lastly the strawberry sauce allows for a 7 day advance preparation. See what I mean about planning ahead and breaking up components for easy baking and making?

Strawberry Tiramisu

To shortcut this recipe: you can of course use store bought ladyfingers and swap out the homemade custard and just use whipped cream instead.

However you decide to make and assemble this classic treat, just do it! And you just might find yourself preferring this summer version of a tiramisu over it’s classic espresso form.

4.7 from 22 reviews
Strawberry Tiramisu
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: Serves 10-12
 
Ingredients
Ladyfingers
  • 6 large eggs, separated
  • ¾ cup fine sugar
  • 2 tsp vanilla extract
  • 1 Tbsp warm water
  • 1 cup all-purpose flour
  • ½ tsp cream of tartar
  • 2 Tbsp orange zest
Strawberry Sauce
  • 3 cups (1lb. unhulled) strawberries, hulled
  • ¼ cup sugar
  • ¼ cup water
  • 3 Tbsp orange juice
Custard
  • 6 large egg yolks
  • ½ cup sugar, divided use
  • ¼ cup marsala wine
  • 2 cups mascarpone, room temperature
  • 1 cup heavy cream
Instructions
To make Ladyfingers:
  1. Heat oven to 450 degrees F. Set oven rack to upper and lower third of oven. Line two bake sheets with parchment paper.
  2. Place egg yolks in standmixer bowl fitted with a whisk attachment, beat the yolk, ½ cup of sugar on high speed until mixture is pale yellow and the mixture falls in ribbons with the whisk is raised (mixture will also triple in size), about 4-5 minutes. Lower the speed and add in vanilla and water. Beat for another 60-90 seconds, or until mixture thickens once more.
  3. In a separate clean bowl, add the egg whites to a stand mixer bowl fitted with a whisk attachment, beat the egg whites on medium speed until foamy (mixture will look like well lathered shampoo). Turn off mixer and add cream of tartar. Increase speed to medium-high and beat until soft peaks from when whisk is raised, about 2 minutes. Gradually add remaining ¼ cup of sugar, beating until stiff glossy peaks form when the beater is raised.
  4. Add in on half the meringue (egg white mixture) to the yolk mixture with a large sturdy spatula. Fold in flour until incorporated. Gently fold in remaining meringue and orange zest.
  5. Transfer batter to a pastry bag fitted with a round ½ inch pastry tip. Pipe 4 inch cookies onto prepared bake sheets, leaving 1 inch between each cookie. Bake until cookies become light golden brown and springy to the touch, about 8-10 minutes; rotate pans at 4 minutes. Transfer bake sheets to a wire to cool slightly. Remove cookies while still warm to a second wire rack to cool completely. Ladyfinger cookies can be kept at room temperature in an airtight container for up to three days and frozen for a month.
To make Strawberry Sauce:
  1. Place sliced quartered strawberries, sugar and water in a medium saucepan over medium heat. Bring mixture to a boil, then lower heat and let simmer for 5 minutes, stirring occasionally. Remove from heat and puree in a blender or food processor with orange juice. Set aside to cool completely.
To make Custard:
  1. Place egg yolks and ¼ cup sugar in a heatproof bowl set over (not on) simmering water. Continuously whisk mixture until sugar dissolves. Add in marsala and continuously whisk until mixture reaches 165 degrees F, about ten minutes. Remove bowl from heat and place bowl in ice water; whisk until custard is slightly cooled, about 1 minute. Set aside.
  2. Place mascarpone in a standmixer bowl fitted with a whisk attachment, beat on low until creamy, about 10 seconds. Increase speed to medium low and gradually beat in cooled custard until completely incorporated.
  3. In a separate bowl, place heavy cream in a chilled bowl and beat with 2 tablespoons of sugar on low, gradually increase the speed to medium high and gradually add in remaining sugar; beat until stiff peaks form. Fold the whipped cream into the mascarpone mixture.
To assemble:
  1. Quickly dip one side of each ladyfinger in the strawberry syrup. Once dipped set ladyfinger in 9-inch square pan, forming three rows. If needed, press press the ladyfingers slightly to fit in pan. Spread one-third of mascarpone mixture evenly over the ladyfingers. Repeat for remaining two layers. Finish with sliced strawberries on top.
  2. *Optional: Brush with boiled down orange jam. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Notes
Nutrition information calculated based on a 12 slice yield
Nutrition Information
Serving size: 1 slice Calories: 617 kcal Fat: 47 g Saturated fat: 25 g Trans fat: 0 g Carbohydrates: 39 g Sugar: 29 g Sodium: 86 mg Fiber: 1 g Protein: 12 g Cholesterol: 301 mg