Cupcakes with blackcurrant and lavender

Name: Cupcakes with blackcurrant and lavender
Total time: 30 min
Yield: 12
Ingredients: 180 g Wheat flour; 160 g Kefir; 2 Eggs; 70 g Butter; 30 ml Vegetable oil; 100 g Sugar; 1 teaspoon Baking powder; 1 teaspoon Vanilla sugar; 0.33 teaspoon Salt; 1 cup Black currant; 300 g Cream cheese; 150 g Heavy cream; 70 g Powdered sugar

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.

68

7531

Penelope Anderson

Recipe author

Calories

330kcal

Protein

9g

Fat

26g

Carbs

28g

*Nutrition per serving

Ingredients

Servings: 12

180g

160g

2

70g

30ml

100g

1teaspoon

1teaspoon

0.33teaspoon

1cup

300g

150g

70g

Step-by-step preparation

Cooking time: 30 mins

STEP 1
Turn on the oven. Preheat to 180 degrees. Prepare the form.
STEP 2
Beat soft butter with sugar and stir in one egg at a time. Add vegetable oil and kefir.
STEP 3
Mix the sifted flour with salt, vanilla sugar and baking powder. Add all the flour and quickly knead the dough.
STEP 4
Place a teaspoon of batter in the bottom of each mold.
STEP 5
Add black currants to the remaining dough and stir everything carefully.
STEP 6
And now fill the molds two-thirds full.
STEP 7
Place the cupcakes in the oven for about 20 - 25 minutes.
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.
STEP 9
Decorate the cooled cupcakes with the finished cream.