Culinary Corner: Cunard Bakewell Muffins

Cunard’s Bakewell muffins are a signature recipe promising the taste of classic cruising we’re all missing right now. We’re baking a batch to celebrate the launch of Queen Mary 2’s 2022 sailings. They’re calorie free and delicious with a cuppa*…

(*This isn’t entirely true, but they are great with a fresh brew)

Ingredients

Muffins

150g caster sugar
1 tsp almond essence
1 egg
125g melted butter
165ml Greek yogurt
200g sieved self-raising flour
1 tsp baking powder
100g ground almonds
8 tsp strawberry jam
50g sliced almonds

Butter cream

100g softened butter
200g icing sugar
Dash of almond essence

Decoration

8 glacé cherries

Method

1. Pre-heat the oven to gas mark 5 / 175 °C / 347 °F and prepare a muffin tin with eight muffin cases.
2. In a large bowl whisk the egg until it becomes light and fluffy then stir in the sugar, almond essence, melted butter, and Greek yogurt.
3. Gently fold the self-raising flour, baking powder and ground almonds into the wet mixture to form a batter (be careful not to over beat, fold just enough to bring the ingredients together).
4. Place the batter into a piping bag.
5. Place the strawberry jam in a separate piping bag.
6. Pipe the batter into the muffin cases until they are half full, then pipe about 1 tsp of strawberry jam into the middle. Continue to pipe the rest of the muffin batter on top until the muffin cases are almost full. Sprinkle the top with sliced almonds.
7. Place the muffins into an oven for around 20 to 25 mins on gas mark 5 /175 °C / 347 °F until golden on top. Leave to cool before decorating.

The finishing touches.
1. To make the butter cream place the soft butter, icing sugar and almond
essence in a stand mixer with a whisk attachment and whisk until the
mixture is light and fluffy.
2. Once cooled pipe a rosette of butter cream in the middle of the muffin
and top with a glacé cherry.

Executive Chef Mark Oldroyd’s top tips…

‘Accuracy is key! Make sure that you weigh your ingredients correctly – a batter that’s too wet will not bake correctly and become heavy. And be careful not to overbeat the batter as this will make the muffins dense and heavy.’

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Rebecca

Author: Rebecca

Editor of Into The Blue, Bolsover Cruise Club’s specialist cruise magazine. Writer for almost ten years – the words have tended to be more specifically about travel and cruising for six of those. Big fan of beaches, even bigger fan of New York. Still can’t pack a case for toffee and once discovered a stranger in the shower of her Airbnb.

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