While looking for some sheet pans I found this muffin top pan buried underneath. I had completely forgotten about it. Is this even on the market anymore? It looks brand new probably because it wasn’t used much. I decided to dust it off and find a new use for it besides muffin tops. I like finding kitchen items that have been ignored over the years. In addition, I also found something else called a “Henny Penny” mold. They are small molds shaped like a roast chicken except it’s flat. That’s the only way I know how to explain it. Why would anything want to be shaped like a flat roast chicken? Or the more baffling question, why do I have them? I must have found them at a garage sale long ago.
But back to the muffin top pan. I had a big container of strawberries along with some whipping cream I needed to use up, so what popped in my head was strawberry shortcake.
I made the rounds of a basic vanilla cake and they turned out just the right size to pile on some sliced strawberries and sweetened whipped cream.
How cute is this? Just in time for a Spring dessert. My husband Bill and son-in-law Joe loved them.
What would you make in a muffin top pan?
Or dare I ask, in a Henny Penny mold??
- 1 cup sugar
- 4 Tablespoons butter, room temperature
- 2 eggs
- 1-1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- Pinch of salt
- 1 cup milk
- Heat oven to 375 degrees F. Grease muffin top pan; set aside.
- In bowl of electric mixer beat sugar and butter until blended. Add eggs and vanilla and mix.
- Stir flour, baking powder, and salt together in a small bowl and add alternately with milk to butter mixture until blended, beginning and ending with flour mixture.
- Spoon batter into prepared pan, about ¾ filled. Bake for 7-8 minutes until golden and the top springs back when touched in the middle. Remove from oven and let sit in the pan for 2 minutes before removing to a wire rack to cool. Makes 18 little vanilla cakes.