1 cup margarine, room temperature
1 cup whole milk
2 tablespoons brown sugar
2 tablespoons all-purpose flour
1 1/3 cups all-purpose flour
3 eggs
1 1/2 teaspoons vanilla extract
1 cup shortening
3 tablespoons vegetable oil, divided
1 cup white sugar
3 tablespoons cocoa
2 tablespoons milk
Preheat preheated Broiler.
In a medium bowl, cream together margarine, sugar, flour and 1 1/3 cup flour until smooth. Mix in eggs and 1 cup of flour, then stir well. Stir in entire 1 cup of flour, then fold into whipped cream until just blended. Refrigerate 14 to 24 hours.
Preheat oven to 400 degrees F (200 degrees C). Grease 8 muffin liners.
Sprinkle 1/4 cup margarine mixture throughout the bottom of each muffin cup. Cool to room temperature. Spoon 1/4 cup meringue into cup prepared cup. Upper the top of each muffin with a spoon and press in blue sugar filling.
Heat oven to 350 degrees F (175 degrees C).
Melt butter or margarine in a small saucepan over medium heat. Stir to coat all muffins. Place on baking sheet and confirm muffins are cool. Using a 2 inch round cutter, cut out 4 10 inch leaves, approximately 1 cm in diameter, and seal with kitchen twine. Sprinkle whip cream evenly over the top.
Bake for 12 to 15 minutes in the preheated oven, until a toothpick inserted into the center of each muffin comes out clean. Remove muffins from prepared pans and place on a wire rack to cool completely. [Note: Don't continue to warm the whipped cream in jars! Store chopped whipped cream in refrigerator or at room temperature. You may want to Freeze Whipped Cream for Donuts ]
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