Cupcakes with blackcurrant and lavender

A quick option for a delicious and simple dessert. A recipe for wonderful multi-colored cupcakes with the aroma of lavender and the pleasant sourness of blackcurrant. Usually the questions follow “is it possible to replace this and that with that.” Of course, you don’t have to bother with the lavender infusion in the cream, you don’t have to add currants and make the dough completely differently. Only it will be a different recipe.
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Elena BarnesElena Barnes
Author of the recipe
Cupcakes with blackcurrant and lavender
Calories
330Kcal
Protein
9gram
Fat
26gram
Carbs
28gram
*Nutritional value of 1 serving

Ingredients

ServingsServings: 12

Step-by-step preparation

Cooking timeCooking time: 30 mins
  1. STEP 1

    STEP 1

    Turn on the oven. Preheat to 180 degrees. Prepare the form.

  2. STEP 2

    STEP 2

    Beat soft butter with sugar and stir in one egg at a time. Add vegetable oil and kefir.

  3. STEP 3

    STEP 3

    Mix the sifted flour with salt, vanilla sugar and baking powder. Add all the flour and quickly knead the dough.

  4. STEP 4

    STEP 4

    Place a teaspoon of batter in the bottom of each mold.

  5. STEP 5

    STEP 5

    Add black currants to the remaining dough and stir everything carefully.

  6. STEP 6

    STEP 6

    And now fill the molds two-thirds full.

  7. STEP 7

    STEP 7

    Place the cupcakes in the oven for about 20 - 25 minutes.

  8. STEP 8

    STEP 8

    I added dried lavender flowers to the heavy cream the day before. If you don't have lavender, make it without. To the cold cream cheese, add the cooled lavender cream, powdered sugar and beat everything together until smooth.

  9. STEP 9

    STEP 9

    Decorate the cooled cupcakes with the finished cream.