Month: May 2020

INTRODUCTION

Welcome to my very first recipe post! This week we are baking Mrs. Frankenstein’s Double Dutch Cherry Muffin’s from Tim Burton’s stop-motion animated film, Frankenweenie.

This recipe is featured in Mrs. Frankenstein’s cookbook, along with the Dutch Apple cake we’ll be making next week. I kept the recipe as true to the film’s version as possible with a few minor differences. Firstly, I expanded on the instructions. Secondly, I added 1/2 tsp. of salt to the batter to help enhance flavor and thirdly, I substituted whipped heavy cream for the double cream. Double cream, I found, is more so common in the United Kingdom and not so easily obtainable here in the United States.

DOUBLE DUTCH CHERRY MUFFINS

• 1 teaspoon of baking soda
• 2 cups of flour
• ½ teaspoon of salt
• 1 cup of sugar
• 2 eggs
• ¾ cup of butter
• ½ cup of milk
• ½ cup of fresh pitted and quartered sweet cherries

INSTRUCTIONS (MUFFINS)

1. Preheat oven to 400 degrees F (200 degrees C) and place liners in a muffin tin.
2. Mix the dry ingredients (baking soda, flour, salt, and sugar) together in a bowl.
3. Whisk liquid ingredients (melted butter, eggs, and milk) together in another bowl.
4. Pour liquid mixture into the dry mixture; stir gently until incorporated.
5. Fold the cherries into the batter.
6. Spoon batter into the muffin liners, filling each 2/3 of the way full.
7. Sprinkle a pinch of sugar on each muffin top.
8. Bake muffins in the preheated oven for about 20 minutes until a toothpick inserted into the center comes out clean.
9. Transfer to a wire rack to cool.

WHIPPED HEAVY CREAM TOPPING (OPTIONAL)

• ½ cup of heavy whipping cream
• 2 tablespoons of sugar, honey or maple syrup
• ½ teaspoon of vanilla

INSTRUCTIONS (TOPPING)

1. Place mixing bowl and whisk in the freezer for about 20 minutes to chill.
2. Pour heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed for about 1 minute or until medium to stiff peaks form.
3. Do not overbeat.