Summer Cupcakes with Baked Berries
Baking and Desserts • European
Description
If you want chocolate muffins, use 2–3 teaspoons of cocoa powder, mix it into the batter, add broken pieces of dark chocolate, and drizzle with chocolate ganache (melt chocolate in a water bath and add a little milk or cream). That's it!!! Enjoy your meal!
Ingredients
- Butter 10 oz
- Farm fresh eggs 3 pieces
- Raw cane sugar 5 oz
- Wheat Flour 5 oz
- Potato protein 5 oz
- Baking Powder 0 oz
- Salt a pinch
- White Beans 1 piece
- Frozen black currant puree 5 oz
- Powdered Sugar 0 oz
- Fresh Berries 0 oz
Step-by-Step Guide
Step 1
In a large bowl, beat the butter (250 grams), sugar, vanilla, and salt. Add the eggs one at a time, beating in one direction.
Step 2
In another bowl, mix the flour, starch, and baking powder. Be sure to sift the dry mixture!
Step 3
Fold the dry mixture into the butter mixture and gently knead the batter. The batter should not be too thick.
Step 4
The main batter is ready! You can use any seasonal berries to taste — black and red currants, raspberries, cherries. If you have frozen berries, even better. If not, fresh ones will do. You can divide the batter into parts (equal or unequal) and mix it with any berries. You can place the berries at the bottom of the mold (silicone is better) and fill it with batter on top. Place the molds in a preheated oven.
Step 5
Bake at 390°F for 12–15 minutes. Check for doneness with a wooden skewer.
Step 6
For the frosting, beat the remaining 50 grams of butter with powdered sugar and the juice of any berry, for example, red currant. Spread a thin layer of frosting on the future cupcakes and decorate with berries, mint leaves, etc.
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