Mini Popovers with Whipped Strawberry Butter

So I made a batch of these for a dinner party I was heading to this week. Everyone loves popovers, and everyone loves mini things, so I had a hunch these would be a crowd pleaser. Because I'm into delicious happiness, I made some easy whipped strawberry butter to go with them. I didn't anticipate how freaking loved/ devoured these would be.

Earlier that day, I had picked up a batch of Cronuts to send home to my family in the suburbs (and when picking them up, I actually bumped into Dominique Ansel-- literally, physically, bumped into him-- and got weirdly star struck, but that's another story). Anyways, I decided to throw 8 of the mini popovers with strawberry butter into the package.

Now, my mom compliments everything I bake/cook/make. My dad says that he likes to give compliments when compliments are due. That night, got a call from both of them saying these popovers were the beyond best thing I've ever baked, and that these blew the Cronuts out. of. the. water.

Seriously, these are addictingly AMAZING. (Sorry for the caps, I'm on a butter high still.) They would be perfect for a holiday bread basket, an appetizer platter, or a night when you just want to hoard a tray of bread to yourself and watch Netflix in your bed (it's December, live a little).

These mini popovers are:

• Only 4 ingredients (6 if you make the butter, which you must)
• Flakey, crispy and crunchy on the outside
• Soft, delicate and doughy on the inside
• Instant party/crowd pleaser (plus really pretty on the table)

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Mini Popovers with Whipped Strawberry Butter

the most perfect recipe ever | makes 48 minis

[Inspired by a recipe in this Neiman Marcus Cookbook]

Popover Ingredients:
3 1/2 Cups Milk (I used 1%)
4 Cups AP Flour
1 t Baking Powder
6 Large Eggs, at room temperature
Pinch of Salt

Strawberry Butter Ingredients:
1 Jar of Strawberry Preserves- I used these Bonne Maman Preserves
1 8oz Stick of Butter

Equipment:
I used two of these 24-Cup Mini Muffin Pans

Directions:

1.  Crack the room temperature eggs into your mixer bowl and beat on medium speed, until foamy, for about 3 minutes. Meanwhile, place the milk in a microwave safe bowl, and microwave for 2 minutes (until warm to the touch). Turn your mixer onto low, and slowly pour the milk into the foamy egg mixture. [Note: the secret to this recipe is making sure the eggs are room temp, and the milk is warm, so make sure you do this!]
2. Sift the flour, salt, and baking powder into a bowl. Slowly add this mixture to the eggs & milk, and beat on medium speed for two minutes. Let the entire mixture rest for one full hour.
3. Preheat your oven to 450 degrees, taking into account your oven's preheating time. Once the batter has rested, spray your mini muffin pans with nonstick spray/oil. Pour the batter into each muffin hole, filling each almost to the brim.
4. Place in the oven. Bake at 450 for 10-12 minutes, then reduce heat to 375 degrees. Bake for another 20 minutes, until they are lightly golden brown on the top. Every oven (and mini muffin pan!) is different, so make sure to keep checking consistently. For me, it took about 30 minutes in total.
5. As your waiting for the popovers to be done, place your butter into a stand mixer. Beat until fluffy/creamy (as you would if you were baking cookies-- break down the fat molecules!) Slowly add the strawberry preserves and beat until they are combined. You can taste and alter it depending on your preference for sweetness.
6. Take the popovers out of the oven, and let them rest in the pan for a few minutes. Serve warm with the butter, and be the happiest person in the world!

---

These mini popovers are:

• Only 4 ingredients (6 if you make the butter, which you must)
• Flakey, crispy and crunchy on the outside
• Soft, delicate and doughy on the inside
• Instant party/crowd pleaser (plus really pretty on the table)

---

Mini Popovers with Whipped Strawberry Butter

the most perfect recipe ever | makes 48 minis

[Inspired by a recipe in this Neiman Marcus Cookbook]

Popover Ingredients:
3 1/2 Cups Milk (I used 1%)
4 Cups AP Flour
1 t Baking Powder
6 Large Eggs, at room temperature
Pinch of Salt

Strawberry Butter Ingredients:
1 Jar of Strawberry Preserves- I used these Bonne Maman Preserves
1 8oz Stick of Butter

Equipment:
I used two of these 24-Cup Mini Muffin Pans

Directions:

1.  Crack the room temperature eggs into your mixer bowl and beat on medium speed, until foamy, for about 3 minutes. Meanwhile, place the milk in a microwave safe bowl, and microwave for 2 minutes (until warm to the touch). Turn your mixer onto low, and slowly pour the milk into the foamy egg mixture. [Note: the secret to this recipe is making sure the eggs are room temp, and the milk is warm, so make sure you do this!]
2. Sift the flour, salt, and baking powder into a bowl. Slowly add this mixture to the eggs & milk, and beat on medium speed for two minutes. Let the entire mixture rest for one full hour.
3. Preheat your oven to 450 degrees, taking into account your oven's preheating time. Once the batter has rested, spray your mini muffin pans with nonstick spray/oil. Pour the batter into each muffin hole, filling each almost to the brim.
4. Place in the oven. Bake at 450 for 10-12 minutes, then reduce heat to 375 degrees. Bake for another 20 minutes, until they are lightly golden brown on the top. Every oven (and mini muffin pan!) is different, so make sure to keep checking consistently. For me, it took about 30 minutes in total.
5. As your waiting for the popovers to be done, place your butter into a stand mixer. Beat until fluffy/creamy (as you would if you were baking cookies-- break down the fat molecules!) Slowly add the strawberry preserves and beat until they are combined. You can taste and alter it depending on your preference for sweetness.
6. Take the popovers out of the oven, and let them rest in the pan for a few minutes. Serve warm with the butter, and be the happiest person in the world!

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