Cupcake with blackcurrant

Black currant - a berry with expressive natural sourness

Ingredients

• Wheat flour - 250-300 g
• Sugar - 150 g
• Butter - 150 g
• Eggs - 3 pcs.
• Starch - 20 g
• Baking powder - 7 g
• Black currant (fresh or frozen) - 200 g
• Salt - 3 g
• Dried zest (optional) - 30 g
• Powdered sugar - for decoration
• Fresh mint - for garnish

Directions

1. We do not defrost frozen berries, sprinkle with corn or potato starch, shake and cover with a white shell, put in the refrigerator for the time of kneading. The starch layer will retain some of the moisture (berry juice) and will not allow the crumb to remain excessively wet.
2. Whisk sugar and eggs in a separate bowl. If you work with a mixer, 1.5-2 minutes is enough. We bring the composition to uniformity and splendor.
3. Continue beating for another minute, pouring in the melted warm butter. Throw in a pinch of salt.
4. Pour a portion of fragrant zest (or introduce another flavor / spice), load the blackcurrant and gently mix in a circle with a spatula or spoon, try not to damage the berries.
5. Sift flour with baking powder and knead again. First, add 250 g of flour - enough for a sticky dough. If you want a denser structure, add another 50 g. I used 300 g of flour.
6. We cover the heat-resistant form from the inside with a thin layer of cold butter and sprinkle with flour, shake off the excess - fill with dough. Bake in a preheated oven for about 50-60 minutes at a temperature of 160-170 degrees. To prevent the top from burning, throw a sheet of foil or parchment. We check readiness, piercing with a torch. cool in the form.
7. We serve a delicious cake with currants, decorating with powder, mint.