1. Preheat oven to 350 degrees and line muffin tin with paper cupcake liners.
2. Put butter and sugar in mixing bowl, and by hand or with electric mixer, on medium-high speed mix until creamed together and fluffy.
3. While mixer is still running, add eggs to bowl and beat until well incorporated.
4. In a sifter or sieve, sift cake flour and baking powder together into a separate bowl.
5. Turn on mixer and slowly add flour-baking powder mix to the creamed mixture in bowl.
6. Continue mixer running and slowly pour in milk, continuing to let mixer run until everything is combined; turn off mixer.
7. With a rubber spatula or spoon, fold acai berry pulp into the mixture, using up-and-over movements, until combined well.
8. Spoon mixture into the prepared muffin tins, filling each cupcake paper about 2/3 full.
9. Bake in preheated oven for 20 to 25 minutes or until just starting to get golden around the edges and toothpick comes out dry when inserted into center.
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This recipe can be made as either breakfast muffins or cupcakes. The next time I make them I'll be whipping up a little cream cheese frosting. They are so pretty, buttery, and yummy.
You can also make these into mini-muffins; just cut the cooking time down to about 15 to 20 minutes, but watch them closely. Mini-muffins are perfect for a healthy snack after a workout. The acai berry is loaded with nutrients you need when watching your diet, too. It's all good!
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