Cupcake with black currant

A step-by-step recipe for a simple homemade fruitcake with berries. Delicate, juicy and airy dough is harmoniously combined with sourness and characteristic taste of black currant. In the season of fresh berries, such pastries will be very useful - with a cup of fragrant tea or a glass of milk!

I use the highest grade wheat flour for making the cake, and I take fresh black currants. Of course, in winter and spring, you can add frozen berries, but in this case, put them in the dough without defrosting.

Ingredients

• Wheat flour of the highest grade (270 grams)
• Black currant Black currant(250 grams)
• SugarSugar(170 grams)
• Chicken eggs (3 pieces)
• Butter(150 grams)
• MilkMilk(80 milliliters)
• Baking dough (2 teaspoons)

Directions

1. To make a berry cake, we need the following ingredients: black currant, wheat flour, granulated sugar, chicken eggs, butter, milk and baking powder. All foods should be at room temperature.
2. We immediately turn on the oven to warm up (180 degrees). Wash the currants (250 grams) and dry them well on napkins or a towel.
3. Pour 270 grams of wheat flour into a separate container, add 2 teaspoons of baking powder. We mix everything thoroughly and preferably sift through a sieve to loosen the mixture, as well as get rid of lumps and possible debris.
4. Put 150 grams of soft butter in a bowl for beating - it must be removed from the refrigerator in advance and left at room temperature. Add 170 grams of sugar. Optionally, you can flavor the dough with vanilla (a pinch) or vanilla sugar (1 teaspoon).
5. Beat butter with sugar using a mixer at high speed until fluffy and noticeable increase in volume. Then, one by one, drive 3 eggs into the oil base. Each subsequent one needs to be added only after the previous one has intervened.
6. Pour 80 milliliters of milk (I use 2.5% fat), stir in with a whisk.
7. Add dry mix from step 3.
8. With a whisk or spatula, quickly mix the contents of the dishes so that there are no lumps left. Cupcake dough does not like to be exposed to it for a long time. Otherwise, the finished cake will turn out to be dense and will not rise well. In consistency, such a dough turns out to be very tender, while it is viscous, not flowing and keeps its shape for some time.
9. Pour black currants into a bowl.
10. Using a spatula, mix the berries into the dough - literally in 5-6 movements.
11. We take a suitable baking dish (I have a size of 28x8x7 centimeters - length / width / height), the bottom and walls of which we cover with a piece of parchment paper. We spread the dough in the form, leveling it with a spoon or spatula. To prevent the paper from moving, I temporarily fix it to the walls with ordinary clothespins, which I simply remove before baking, or lightly grease the walls and bottom of the mold with vegetable oil (the paper adheres well to it).
12. We bake the berry cake in a preheated oven at an average level for about an hour at 180 degrees. Cooking time depends on the size of the mold and the characteristics of the oven. We check the readiness with a wooden skewer or a toothpick, which should come out of the dough dry. At the same time, it is important not to overdry the baked goods so that they retain their juiciness. Let the cake cool down - cut into portions and treat yourself. If you wish, you can sprinkle the cap with powdered sugar.
13. Delicate, juicy and airy dough is harmoniously combined with sourness and characteristic taste of black currant. Cook for health, friends, and bon appetit!