Berry cupcakes in molds with white chocolate
6 servings
35 minutes
Berry cupcakes with white chocolate are true magic of European cuisine, combining the tenderness of airy dough with the exquisite sweetness of white chocolate and vibrant notes of fresh berries. This recipe seems perfect for a cozy family tea time or festive treat, as each cupcake becomes a small work of art. Such desserts originally appeared in England, where muffins and cupcakes are popular. White chocolate adds creamy softness, while berries provide juiciness and a slight tartness. The key is to gently fold in the berries to maintain their integrity and make the cupcakes appealing and fragrant. They pair perfectly with tea or coffee and can adorn any table thanks to their rich flavor.
1
Preparation: mix lemon juice, oil, milk, and eggs in a bowl and whisk until smooth. Break white chocolate into pieces and mix with flour, baking powder, sugar, and salt. Now combine the resulting liquid and dry mixtures. Just don't mix too vigorously: the dough may become too tough.
- Lemon juice: 2 teaspoons
- Vegetable oil: 125 ml
- Milk: 250 ml
- Chicken egg: 1 piece
- White chocolate: 200 g
- Wheat flour: 260 g
- Baking powder (raising agent): 3 teaspoons
- Sugar: 150 g
- Salt: 0.3 teaspoon
2
We add our berries to the dough! From this moment on, we mix very carefully — the berries should not turn into mush. We send our dough to fill the molds. We line each mold with paper (if there is none, we grease it with oil) and pour in the dough. It should be filled to the top for beautiful cupcakes with a dome.
- Fresh berries: 400 g
- Vegetable oil: 125 ml
3
Bake for 20-25 minutes at 180 degrees.
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