Cupcakes with black currant and lavender

A quick version of a delicious and simple dessert. A recipe for wonderful multicolored cupcakes with lavender flavor and a pleasant sourness of black currant. Usually the questions follow "is it possible to replace this with that". Of course, you can not bother with lavender infusion in cream, you can not add currants and make the dough in a different way. Only it will be a different recipe.

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Cupcakes with black currant and lavender

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Composition / ingredients

SERVINGS:

DOUGH:

Flour

180

Kefir

160

Eggs

Butter

Vegetable oil

Sugar

100

Baking powder

Vanilla sugar

Salt

0.33

Black currant (Can be frozen. Plus it would be nice to have dried lavender flowers to taste. But you can do it without lavender.)

CREAM:

Cream cheese

300

Fat cream

150

Powdered sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 8 g

Fats 41 % 23 g

Carbohydrates 45 % 25 g

290 kcal

GI: 12 / 0 / 88

Step-by-step cooking

Cooking time: 30 min

Step 1:
Turn on the oven. Preheat to 180 degrees. Prepare the form.
Step 2:
Beat the soft butter with sugar and stir in one egg at a time. Add vegetable oil and kefir here.
Step 3:
Mix the sifted flour with salt, vanilla sugar and baking powder. Pour in all the flour and knead the dough quickly.
Step 4:
Put a teaspoon of dough on the bottom of each mold.
Step 5:
Add black currant to the remaining dough and gently stir everything.
Step 6:
And now fill the molds by two-thirds.
Step 7:
Put the cupcakes in the oven for about 20-25 minutes.
Step 8:
I added dried lavender flowers to the heavy cream the day before. If you don't have lavender, do it without it. Add the cooled lavender cream, powdered sugar to the cold cream cheese and beat everything together until a homogeneous cream is obtained.
Step 9:
Decorate the cooled cupcakes with the finished cream.