Summer muffins with raspberries and blackcurrants
6 servings
45 minutes
Summer cupcakes with raspberry and black currant are a delicate treat infused with the spirit of the sunny season. Originating from American cuisine, they combine airy dough with bright notes of sweet and sour berries. The tradition of adding fresh fruits to baked goods comes from farms where berries were abundantly available in summer. The taste of the cupcakes is a harmony of creamy softness, fresh tartness, and sweetness that creates explosive pleasure. They are perfect for cozy tea gatherings, light summer breakfasts, or festive desserts. Topped with fresh mint and powdered sugar, the cupcakes not only delight the taste buds but also look aesthetically pleasing. The secret to their delightful flavor is the balance of airy dough and rich berry filling, making each bite special.
1
We beat the eggs and 3/4 cup of sugar.
- Chicken egg: 1 piece
- Sugar: 1 glass
2
Add sour cream, do not mix.
- Sour cream: 3 tablespoons
3
Add a spoonful of baking soda to the sour cream, extinguish it with vinegar (not vinegar essence, but table vinegar, I have 9%), and mix quickly but very thoroughly.
- Soda: 1 teaspoon
4
Cut the butter into pieces and melt it in the microwave or on low heat on the stove.
- Butter: 100 g
5
Pour the oil into the dough and mix.
- Butter: 100 g
6
Add flour and mix well until a lump-free dough forms, with a consistency like thick sour cream.
- Wheat flour: 2 glasss
7
We mash most of the raspberries with a fork and add sugar to taste.
- Raspberry: 70 g
- Sugar: 1 glass
8
We do the same with black currants.
- Blackcurrant: 70 g
9
We layer the dough in the mold, then a layer of filling, then more dough, smooth it out, and decorate with berries.
- Raspberry: 70 g
- Blackcurrant: 70 g
10
Place in a preheated oven and bake until done.
11
Take out of the oven, decorate with powdered sugar and fresh mint.
- Sugar: 1 glass