Mini-muffins with muscovado and baked plums
12 servings
40 minutes
Mini cupcakes with muscovado and baked plums are a refined treat of French cuisine, embodying the harmony of flavor and texture. Dark muscovado sugar gives the batter a deep caramel sweetness with subtle notes of molasses, while the delicate sour cream base makes it airy and soft. The plums baked inside reveal their rich fruity aroma, balancing the sweetness of the batter with fresh tartness. These miniature desserts are perfect for cozy tea parties and elegant receptions, and their simplicity in preparation makes them accessible even for culinary beginners. With each bite, a warm, homey taste is felt that transports you to the atmosphere of French patisseries – where traditions, quality, and love for detail create true masterpieces.
1
Mix brown (150 g) and refined sugar with butter until smooth. When the cream lightens, add vanilla and finely grated zest of 1 lemon.
- Butter: 180 g
- Muscovado sugar: 250 g
- Sugar: 125 g
- Lemon: 1 piece
- Vanilla: 1 teaspoon
2
Add eggs one by one to the mixture, then add sour cream. Mix thoroughly.
- Chicken egg: 2 pieces
- Sour cream: 180 g
3
Pour the flour with baking powder into the mixture in a thin stream and knead to a dough consistency.
- Wheat flour: 180 g
- Baking powder: 4 g
4
Grease the mini pastry molds with butter inside and lightly dust with flour. Fill the molds with the dough.
- Butter: 180 g
- Wheat flour: 180 g
5
Slice the plums thinly and place them in the dough so that they don't just lie flat on top, but enter the dough at a slight angle with the pointed end and almost completely submerge. Insert the slices parallel to each other with a small gap (about half a plum per cupcake). Sprinkle the remaining cane sugar on top.
- Plums: 6 pieces
- Muscovado sugar: 250 g
6
Bake in the oven at 175 degrees until golden brown (about 20-25 minutes). When the pastries are ready, cool for 5 minutes at room temperature and remove from the baking molds.
