Cupcakes with Black Currant and Lavender

The recipe for a wonderful dessert – multi-colored cupcakes with a pleasant sourness of black currant and butter cream. The peculiarity of this recipe is that the cream for the cupcakes is prepared on the basis of cream, which is flavored with dried lavender flowers.

Ingredients

For the cream:

Cream cheese – 300 g
Cream 33-35% – 150 ml
Powdered sugar – 70 g
Lavender (optional) – 1 teaspoon

Directions

Prepare food for the test.
Black currant will need 100 g.
Turn on the oven. Heat up to 180 degrees. Prepare the form.
Mix the sifted flour with salt, vanilla sugar and baking powder.
Beat soft butter with sugar.
Stir in eggs one at a time.
Photo of recipe preparation: Cupcakes with black currant and lavender – step number 7
Add vegetable oil and kefir to this.
Pour in all the flour and quickly knead the dough.
Put a teaspoon of dough on the bottom of each mold.
Add black currants to the remaining dough and stir everything gently.
And now fill the molds two thirds.
Put the cupcakes in the oven for about 20-25 minutes.
Before preparing the cream for the cupcakes, prepare the necessary products for this.
I added dried lavender flowers to the heavy warmed up cream the day before, then cooled it down, put it in the refrigerator, and strained the cream through a sieve before preparing the cream. (If you don’t have lavender, do without it.)
Add chilled lavender cream, powdered sugar to the cold cream cheese and beat together until a smooth cream is obtained. If desired, the cream for the cupcakes can be tinted.
Decorate the cooled cupcakes with the finished cream.
Cupcakes with black currant and butter cream are ready.

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