Cupcake with Black Currant
by Editorial Staff
Magic cupcake with black currant. Soft, moist, very aromatic, moderately sweet cake combined with black currant – an incomparable pastry! Cook and you will fall in love with this dessert forever!
Ingredients
- Black currant – 140 g
- Eggs – 3 pcs.
- Butter – 90 g + for greasing the mold
- Kefir (or sour cream) – 50 ml
- Sugar – 130 g
- Flour – 160 g + for sprinkling the mold
- Vanilla sugar – 10 g
- Baking powder – 1 teaspoon.
- Starch – 10 g
- Powdered sugar (for decoration) – 2 tbsp
Directions
- All ingredients should be at room temperature.
Combine eggs with sugar and vanilla sugar. Beat with a mixer for 5 minutes, until a light and fluffy mass is obtained. - Add soft butter and beat again for 5 minutes.
- Add flour with baking powder to the butter and egg mass and mix with a mixer at low speed. At the end, add kefir and mix the dough.
- Add starch to clean dry currant berries and mix.
- Combine the dough with currants.
- Grease the cake pan (size 21×11 cm) with butter and sprinkle with flour. Shake off excess flour.
- Pour the dough into a mold. We level. We bake the cake on kefir in the oven preheated to 160-170 degrees, 50-60 minutes.
- We check the readiness of the cake with a wooden skewer. When piercing the cake, there should be no traces of raw dough on the skewer.
Leave the finished cake with currants to cool in the mold for 10 minutes, then remove it from the mold and completely cool it on the wire rack. - Sprinkle the cooled cake with currants with powdered sugar.
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