Cupcakes with currants: original recipes. Cupcakes with black currants Cupcakes with black currants recipe
![Cupcakes with currants: original recipes. Cupcakes with black currants Cupcakes with black currants recipe](https://i0.wp.com/domreceptu.ru/wp-content/uploads/2017/06/keks_so_smorodinoy_2.jpg)
Homemade is always very tasty and appetizing. If you can add fresh berries or fruits to it, it turns out to be useful. Right now is the season of strawberries, raspberries and currants, so it is necessary to make the most of these natural vitamins. This time I would like to invite you to prepare a very juicy and delicious currant cupcake recipe with photos step by step in the oven based on sour cream and eggs, with the addition of fresh black currants. The cake turns out soft, airy, with bright berries, which release juice during baking and make the baked goods juicy and aromatic. Preparing currant cake is very simple; you can bake it in one large pan, or in separate, small pans.
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Sprinkle the cake with powdered sugar through a strainer and cut it into portions before serving. Tasting such a delicious cake with tea or milk is a pleasure. Bon appetit!
A homemade dessert book would be incomplete if you forget about muffins - delicious cupcakes that are a pleasure to prepare. There are many recipes for preparing similar dishes, in which kefir, yogurt, and sour cream are successfully used. However, one of the most important details for muffins is the filling and its components. Blackcurrant muffins in this line are one of the most luxurious delicacies, which are very popular due to their taste.
Before proceeding directly to the process of making cupcakes, we should say a little about blackcurrants, which we chose as our filling. Currants are considered one of the most delicious berries, the taste of which fits perfectly into any recipe for confectionery dishes. The berry, which simultaneously combines rich sweet and sour flavors, is perfectly stored frozen, preserving its natural taste and beneficial components.
We prepare cupcakes in the traditional way, using familiar ingredients and ingredients. Any ingredients can be used as a filling, but in this case we will look at a recipe for making homemade baked goods with black currants.
For baking, you can use fresh currants or frozen berries. Baking with berries is considered an excellent dessert that fits harmoniously into the breakfast menu, or can be a decoration for evening tea. Blackcurrant muffins are prepared according to our recipe using the following products:
- chicken eggs - 4 pcs.;
- a glass of sugar;
- butter or margarine for baking – 250 g;
- two glasses of flour;
- baking powder - a teaspoon. In the absence of baking powder, you can use baking soda, quenched with vinegar.
- black currant berries – 200g.
Leave the frozen berries for an hour in a container with water to defrost, and then let the currants dry on a spread towel or food paper. To prepare the dough, mix butter or margarine, eggs and sugar in one container, then beat with a mixer for 10-15 minutes. While preparing the dough, salt and baking powder are added to the container to taste.
The flour must be sifted and added to the resulting mass in portions, continuing to stir the mass. Adding flour in this way makes it possible to saturate the dough with oxygen and make it airy and tender. The resulting dough should resemble good sour cream, thick and fatty.
Now you can add currants to the resulting dough, after sprinkling them with flour. The dough is mixed again and only then distributed into the molds by about one third of the size of the mold. Mixing is done carefully to avoid squeezing out the juice from the berries. The molds can be greased with sunflower oil or lined with baking paper.
Preheat the oven to a temperature of 180 0, place a baking sheet with molds in it and bake our cupcakes for 15-20 minutes. We check readiness with a toothpick, piercing the cupcakes one by one. The finished cupcakes should be airy and light. Sprinkle the muffins with powdered sugar and leave them in a closed container to keep them fresh and soft.
Video recipe for making blackcurrant muffinsBreak dark chocolate (preferably use good quality chocolate) into pieces, cut butter into small pieces. Place in a bowl.
Melt in a water bath, stirring constantly until completely dissolved. Remove from the water bath.
Cool the resulting mass a little, add sugar (instead of sugar, you can use powdered sugar, the cake will be more tender).
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Stir until the dough is smooth and chocolatey.
Add eggs and mix thoroughly. It is best to use a whisk; no need to use a mixer.
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Pour cocoa powder and baking powder into the dough.
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Gradually add flour (you must sift it first), do not pour out all the flour at once, you may need less of it. The dough should have a consistency like thick sour cream.
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Prepare white chocolate (you can use regular white or porous, it doesn’t matter), cut it into small pieces.
Wash the blackcurrants, remove the stems and dry well on a towel.
Add white chocolate and black currants to the dough. Very carefully stir them into the dough with a spoon, being careful not to damage the berries.
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Grease the baking dish thoroughly with odorless vegetable oil (you can line it with baking paper), pour out the dough.
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Bake the chocolate cake with black currants in a preheated oven at 180 degrees for about 35-40 minutes.
Cool the cake in the pan, then carefully transfer it to a plate and decorate as desired. I sprinkled powdered sugar on top and decorated with white and dark chocolate and currants.
Bon appetit!!!
Blackcurrant muffins are a very simple and incredibly tasty version of homemade baking, which can serve as a real lifesaver in case of unexpected guests or a sudden need for sweets in the body. They are so quick and easy to prepare that even a novice cook can feel like a top-level pastry chef, since these muffins do not require any special culinary skills, but they always turn out above all praise and are very popular among children and adults.
The very concept of this type of baked goods, such as a muffin, appeared in our everyday life relatively recently, mainly with the beginning of the penetration of American fast food establishments into our country, and Western culture in general. It’s interesting that as a child, my husband really loved a book about the adventures of the little donkey Muffin, but, of course, in those distant Soviet times he did not even suspect the gastronomic origin of this name. In the Russian translation of the book, the donkey could well be called Cupcake, so that readers would better understand what we are talking about.
And indeed, our cupcakes and foreign muffins are similar in their external characteristics, like twin brothers, but inside these types of baked goods there are still differences. Muffin batter is usually very thoroughly mixed with a large amount of flour and butter, resulting in muffins that have a denser, "heavier" consistency. Muffins differ from them in their airy and porous structure, since it is recommended to knead the dough for them very briefly. Moreover, it is not at all necessary to use a mixer for this; it is enough to make just a few movements with a spoon to lightly combine all the components.
Today I offer you a recipe for classic blackcurrant muffins, which are incredibly popular in America and are also served in coffee shops and restaurants around the world. Blackcurrant is one of the best fillings for these baked goods, since this sour, aromatic berry goes very harmoniously with the sweet dough dough and gives the muffins a bright and piquant taste. And although fresh berries can delight us only a couple of weeks a year, muffins with black currants can be safely prepared from frozen berries, which are now available in stores in any season.
Be sure to try making muffins with black currants using this simple recipe, and you will get a delicious dessert for tea or coffee, with an airy, porous consistency, a delicate sweet and sour taste and an amazing aroma!
Useful information How to make muffins with blackcurrants - a simple and quick recipe for muffins from fresh or frozen berries with photosINGREDIENTS:
- 190 g flour + 1 tbsp. l. for berries
- 100 g softened butter
- 200 g sugar
- 2 eggs
- 120 ml milk
- 1 tbsp. black currant
- 2 tsp. baking powder
- 2 tsp. vanilla or brown sugar
COOKING METHOD:
1. To prepare blackcurrant muffins, place softened butter and 100 g of sugar in a large bowl or food processor.
2. Briefly mix the butter and sugar using a mixer, food processor or regular spoon.
3. Add the remaining sugar, eggs and lukewarm milk and mix again.
4. Gradually add flour, sifted with baking powder, and knead into a thick dough.
5. Mix black currants with 1 tbsp. l. flour. If you are using frozen berries, you do not need to defrost them.
6. Add blackcurrants to the dough and mix very carefully with a spatula, being careful not to damage the berries.
7. Place the dough in molds greased with butter, filling them 3/4 full, as the muffins will rise noticeably during baking.
Advice! It is most convenient to use silicone molds for muffins, and also insert special paper cuffs into the molds, which can be bought at any large supermarket. In this case, there is no need to lubricate the molds with oil.
8. Lightly sprinkle vanilla or brown sugar on top of blackcurrant muffins. As a result, after baking, they form a crispy sugar crust with a vanilla or caramel aroma.
9. Bake muffins in an oven preheated to 180°C for 20 - 25 minutes until golden brown. Check readiness with a toothpick - it should come out dry from the dough.
Leave the finished muffins in the pan for 5 minutes, after which they can be taken out and eaten either warm or cold. Muffins with black currants turn out so tasty, tender and airy that they begin to fly apart when taken out of the oven and practically do not survive until cold :)
Pour sugar into the melted butter (you can add vanilla sugar if desired), pour in kefir. Beat with a mixer until smooth.
Add eggs to the beaten mixture.
And mix well again.
Add sifted flour and baking powder into the resulting mass.
Beat with a mixer until a homogeneous, smooth mass, without lumps. The resulting dough will have a consistency similar to thick sour cream.
Wash the blackcurrants, sort them, dry them (if the berries are frozen, there is no need to defrost them), mix with 1 tablespoon of flour and add to the dough.
Grease the muffin tin with vegetable or melted butter (silicone molds do not need to be greased).
Fill the form 2/3 full with dough. The blackcurrant muffins will rise well during baking.
Place in an oven preheated to 180 degrees for 25-30 minutes.
Remove the finished browned blackcurrant muffins from the molds and let cool.
When serving, sprinkle with powdered sugar.
Bon appetit!