24.10.2021

Blueberry Lavender Cupcakes


Awesome cupcakes! Delicate, fragrant. The cream fits perfectly and complements the taste.
Instead of blueberries (I used frozen berries, thawed them before cooking, drained off excess liquid), you can use blueberries or lingonberries, instead of lavender (I used dried lavender flowers intended for use in cooking) dried mint.
The specified amount of ingredients makes 10-12 muffins.
Ingredients
dough:

  • 3 eggs
  • 100 g butter
  • 100 g sour cream
  • 150 g sugar
  • 200 g blueberries
  • 2 tbsp dried lavender flowers
  • 2 tsp baking powder
  • 150-200 g flour

cream:

  • 200 g cottage cheese (hochland, almette)
  • 100 ml cream 33-35%
  • 50 g sugar
  • 50 g blueberries

Preparation

Cooking the dough.
Grind butter with sugar.

Add eggs.

Mix.

Add sour cream.

Mix.

Add lavender.

Mix.

Add blueberries.

Mix.

Add baking powder and flour.
Mix.

Put the dough in the molds, filling them halfway.
Put in an oven preheated to 180 degrees.
Bake for 20-25 minutes.

Cooking cream.
Put blueberries in a blender.

Grind.

Rub through a sieve.

We need about 3 tablespoons. pureed blueberries.

Whip cream with sugar.

Add cheese.

Stir gently.

Add blueberries.
Mix.

Place the cream on the cooled muffins.

Enjoy your meal!

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