Cupcake with red currant

I don’t know about you, but we have red currant season. We don't really like to eat this rather sour berry in its pure form, but as part of homemade baked goods, it goes off with a bang. Today I would like to share with you a new recipe for a delicious cake, which we will cook with a lot of ripe and juicy red currants. It will be great, I promise!

By the way, this recipe for delicious and quick baking is quite simple - even a novice cook can handle it. As with many other types of muffins, the dough for these muffins is made by simply stirring the ingredients. If you decide to use frozen red currants, you do not need to defrost the berries first, otherwise they will flow and the dough will not bake well.

Ingredients

• Red currants (350 grams)
• Wheat flour of the highest grade (240 grams)
• Sugar (200 grams)
• Milk (170 milliliters)
• Butter (60 grams)
• Chicken eggs (1 piece)
• Baking powder (1 tablespoon)
• Salt (1 pinch)

Directions

1. To make a simple and delicious berry cake, we need fresh or frozen red currants, premium wheat flour, granulated sugar, milk, chicken eggs, butter, baking powder and a little salt. All foods (except frozen berries) should be at room temperature.
2. First of all, turn on the oven to warm up 180 degrees. After that, break one chicken egg into a suitable dish and add 200 grams of sugar to it. If you want, you can flavor the dough with a pinch of vanilla or a teaspoon of vanilla sugar.
3. Beat everything with a mixer or a whisk until all the sugar dissolves and the mixture turns white, becomes fluffy and airy.
4. Then pour 170 milliliters of milk (any fat content) and put 60 grams of butter (it needs to be melted and completely cooled to room temperature). We just mix everything well.
5. Pour 240 grams of sifted flour into a container, which we mixed with 1 tablespoon of baking powder and a pinch of salt.
6. Mix all the ingredients to make a homogeneous dough. You do not need to knead for a long time, otherwise the finished cake will be dense and clogged. Leave the dough on the table for now.
7. Fresh red currants must be sorted out in advance, the twigs must be removed, the berries must be washed and dried thoroughly. Then sprinkle with 1 tablespoon of wheat flour (I did not specify it in the ingredients ah) so that it covers all the berries. Thanks to this technique, the currants during the baking process will not settle to the bottom of the mold, but will be evenly distributed over the cake.
8. We shift the berries to the dough and mix everything with quick but gentle movements.
9. It turns out a moderately thick dough with a decent amount of berries.
10. It remains to transfer the dough into pre-prepared (grease with vegetable oil or butter, but then sprinkle with flour) baking dish. I decided to make 2 cupcakes, but feel free to bake one. I have disposable forms, each with a capacity of 1 liter.
11. We put the tins with the dough in a hot oven and bake the red currant muffins on a medium level at 180 degrees for about an hour. Baking times can vary greatly, as it depends not only on the size of the baking dish, but also on the characteristics of your oven. We check the readiness of baking with a wooden skewer or a toothpick - it comes out of the dough dry, which means the cake is ready.
12. Let the cupcakes cool in the tins for 5 minutes, after which we take them out and cool completely.
13. If you wish, you can sprinkle the redcurrant muffins with powdered sugar. It turns out very tender, rather sweet pastries with a pleasant berry sourness. Make sure to prepare these cupcakes for your family - just in time for red currant!