Blackcurrant cupcakes
6 servings
60 minutes
Blackcurrant cupcakes are a harmony of delicate sponge and refreshing berry tartness. This recipe draws inspiration from European cuisine, where the balance of flavors and textures is valued. The airy batter infused with vanilla notes becomes the perfect base for a rich blackcurrant cream that adds brightness and depth to the dessert. White chocolate adds refined sweetness, while cream cheese provides pleasant softness. These cupcakes will adorn any tea party, pairing wonderfully with fragrant teas or fresh fruits. They are suitable for both cozy family evenings and festive tables, offering delight with every bite.
1
Sift the flour with baking powder and soda. Gently mix in sour cream, egg, milk, sugar, and vanillin. Mix everything and let it sit for 10-15 minutes.
- Wheat flour: 150 g
- Baking powder: 1 teaspoon
- Soda: pinch
- Sour cream: 2 tablespoons
- Chicken egg: 1 piece
- Milk: 75 ml
- Sugar: 100 g
- Vanillin: to taste
2
Preheat the oven to 160 degrees. Pour the batter into each mold up to 3/4 full. Place in the preheated oven and bake for 20-25 minutes, check the batter for doneness with a wooden stick.
3
Filling: Blend 125 grams of black currants until pureed. Melt white chocolate in a water bath. Pour the fruit puree into the chocolate and mix until smooth.
- Frozen blackcurrants: 150 g
- White chocolate: 125 g
4
Remove the muffins from the oven, let them cool, cut out the center of each muffin and fill with filling.
5
Blend the remaining black currants with powdered sugar, cottage cheese, and softened (room temperature) butter. Whip until smooth.
- Frozen blackcurrants: 150 g
- Powdered sugar: 150 g
- Soft cottage cheese: 150 g
- Butter: 150 g
6
Decorate the finished muffins with cream using a pastry syringe.