Cupcakes with blueberries

The blueberry cake comes out with a soft, tender and slightly moist texture. Cupcakes with a pleasant sourness from blueberries - well, just a luxurious dessert!

Ingredients

• For test:
• Blueberries - 300 g
• Flour - 1 cup
• Kefir - 150 ml
• Sugar - 3 tbsp. l.
• Butter - 60 g
• Egg - 1 pc.
• Vanilla sugar - ¼ tsp
• Salt - 1 pinch
• Baking powder - 1 tsp
• For glaze:
• Powdered sugar - 2 tbsp. l.
• Milk - 1 tbsp. l.
• Cocoa powder - 1 tsp

Directions

1. Break the egg into a bowl, add sugar, vanilla sugar and mix everything with a whisk. We introduce butter at room temperature, mix and then pour in kefir at room temperature, mix well again until smooth. Pour the baking powder, a pinch of salt into the flour and, sift, introduce in portions into the liquid mixture, while mixing everything. We bring the mixture to a homogeneous mass without lumps.
2. Pour the berries into the dough, leaving a few berries for decoration.
3. We distribute the finished dough with berries into molds, filling them halfway, leaving room to rise when baking. In each mold in the middle of the mass we put a blueberry berry.
4. We put in the oven, preheated to 190 degrees, for 25-30 minutes (depending on the oven).
5. While the cupcakes are baking, prepare the fudge. To do this, pour powdered sugar, cocoa powder into a bowl and pour in milk. Mix everything well with a whisk.
6. We take out the finished cupcakes from the oven, let them cool on the wire rack.
7. Drizzle cupcakes with prepared fondant.
8. Cupcakes are best served with whipped cream or jam.