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Buñuelo Berry Muffin Cups
Serves 8
20 mins prep
32 mins cook
52 mins total
These simple cups remind me of buñuelos that are traditionally made during Christmas. They are basically Mexican fritter muffin cups filled with homemade Chantilly cream, and topped with delicious roasted berries. I made them with my son and we had a blast in the kitchen together.
Buñuelo Cups:
Coating:
Roasted Berries:
Chantilly Cream:
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Buñuelo Cups:
Preheat oven to 350 degrees F.
Cut tortillas into 8 4-inch rounds.
Brush rounds with olive oil.
Dust with sugar and cinnamon mixture.
Place rounds in muffin cups.
Bake for 10 to 12 minutes.
Remove buñuelo cups to cool.
Roasted Berries:
Preheat oven to 450 degrees F.
Place strawberries, blueberries, and blackberries in a baking dish and toss with sugar and vanilla bean and seeds.
Roast for 20 minutes. Cool to room temperature before serving.
Chantilly Cream:
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.
Assemble:
Plate a buñuelo cup, fill with Chantilly cream, add roasted berries over the Chantilly cream, and garnish with a mint leaf.