Sugar Plum Fairy Muffins Recipes

Steps:

• Preheat oven to 425°F.
• Generously grease 12 muffin cups or line with papers.
• Combine flour, sugar, baking powder, and salt in a large mixing bowl.
• Whisk to blend thoroughly.
• In a separate bowl. whisk milk, egg, melted butter, and almond.
• Make a well in the center of dry ingredients and pour in the egg mixture.
• Blend with a wooden spoon until a moist, lumpy batter is formed.
• Stir in plums.
• Spoon into prepared cups and bake for 20 to 25 minutes, or until a wooden pick inserted in center comes out clean.
• Cool on a rack for 5 minutes, then remove to a rack to cool completely.

Steps:

• Preheat oven to 200 degrees. Line two baking sheets with parchment; trace six circles measuring 3 inches in diameter on each. Turn paper over so ink is face down.
• Place meringue in an 18-inch pastry bag fitted with a jumbo star tip (Ateco #824). Pipe meringue into disks filling the circles, starting at center and working outward in a spiral. Pipe two more layers around edge, forming a bowl.
• Bake 1 hour, until meringue is set and no longer tacky. Reduce heat to 175 degrees. Bake until meringue is completely dry and crisp but not at all brown, 1 hour or more. Remove from oven; store in an airtight container until ready to use, up to 2 days.
• Place jam in pan over low heat. Cook until liquid, about 5 minutes. Pass through fine strainer; discard solids. Place jam in an airtight container until ready to use.
• Using a small brush, lightly coat berries with egg white. Sprinkle with superfine sugar until well coated, shaking off excess.
• In bowl of electric mixer, whip cream to soft peaks. Add jam; fold in, using rubber spatula. Place meringue bowls in jumbo paper cupcake liners set on plates. Spoon plum mixture into meringues; top with berries and spun sugar. Serve immediately.

Steps:

• 1. To prepare the glaze topping, combine the water and cornstarch in a small saucepan and stir to dissolve any lumps. Add the plum preserves and stir the mixture over medium-high heat about 3 minutes, or until it thickens. Remove from heat and cool to room temperature. 2. Preheat the oven to 375°F. 3. Sift the dry ingredients together in a large bowl. 4. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry ingredients. Stir just until mixed. Do not overstir. 5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. 6. Bake for 15 to 20 minutes. 7. Cool the muffins 10 minutes. 8. Spoon a teaspoon of the glaze evenly over the top of each muffin. Sprinkle with a large pinch of pearl sugar. The topping will harden a little as it continues to cool. Cool the muffins another 10 minutes before removing from the tin.