Milky blackcurrant cupcakes

Ingredients

Muffins

60 grams (1/2 cup) flour
50 grams (1/4 cup) butter
75 grams (1/3 cup) sugar
1 pinch salt
3 grams (3/4 teaspoon) baking powder
1 large egg
100 grams (3/4 cup) blackcurrants
50 grams (1/4 cup) milk

The Cream

140 grams (5 ounces) cream cheese
40 grams (3 tablespoons) sugar
40 grams (3 tablespoons) whipping cream
berries for decoration

Equipment

Mixing bowls
You'll need at least two mixing bowls—one for wet ingredients and one for dry. Make sure they're large enough to prevent spills when mixing.
Electric mixer or hand whisk
An electric mixer is perfect for quick and thorough mixing. If using a hand whisk, be prepared for a bit of a workout!
Muffin tray
A non-stick muffin tray is ideal to ensure easy removal of your muffins. If you don't have one, use muffin liners to minimize the mess.
Measuring cups and spoons
Precision is key. Use accurate measuring cups and spoons for consistent results.
Piping bag
A piping bag helps in neatly applying the cream on top of the muffins. If you don’t have one, a plastic zip-lock bag with a corner cut off will work too.

Instructions

Step 1

Step 1: Beat the butter with sugar until light and fluffy. Make sure the butter is at room temperature for easier mixing.

Step 2

Step 2: Add the egg and beat until fully combined. It's best to add the egg slowly to avoid curdling.

Step 3

Step 3: Pour in the milk and add a pinch of salt. Mix well. Use whole milk for a richer flavor.

Step 4

Step 4: In a separate bowl, combine the flour and baking powder. Mix well and sift. Sifting helps to evenly distribute the baking powder.

Step 5

Step 5: Combine the dry ingredients with the wet ingredients and whisk until smooth. Be careful not to overmix to avoid tough muffins.

Step 6

Step 6: Gently fold in the blackcurrants. Frozen blackcurrants can be used if fresh ones are not available; do not thaw them before use.

Step 7

Step 7: Pour the batter into muffin molds, filling each about 3/4 full.

Step 8

Step 8: Bake at 347°F (175°C) for 20 minutes, then reduce the temperature to 329°F (165°C) and bake for another 10 minutes or until a toothpick inserted into the center comes out clean. Make sure the oven is preheated to ensure even baking.

Step 9

Step 9: Let the muffins cool completely on a wire rack. Cooling allows the muffins to finish baking from residual heat and helps with frosting adherence later.

Step 10

Step 10: For the cream, combine the cream cheese, sugar, and whipping cream in a bowl and whip until smooth and fluffy. Chill the bowl and beaters beforehand for better whipping results.

Step 11

Step 11: Pipe the cream on top of the cooled muffins and decorate with berries. Use a piping bag with a star tip for a decorative finish.

Servings

Serving Suggestions and Ideas:

These muffins are just perfect for a Sunday brunch with family or a delightful afternoon tea 🍵. Place them on a pretty cake stand and let their golden tops and creamy swirls be the centerpiece.

For a breakfast treat, enjoy them warm from the oven with a dollop of extra cream and fresh berries on the side 🍓. Nothing beats starting your day with such a comforting and luxurious bite!

If you're hosting a birthday party or picnic, these muffins will be a hit. Add a few colorful sprinkles on top to make them festive and fun 🎉. Serve with a pitcher of freshly made lemonade or iced tea.

Variations

Gluten-Free and Vegan Variations:

Going gluten-free? Simply replace the all-purpose flour with a 1:1 gluten-free baking flour mix 🌾. It works like a charm!

For a vegan twist, swap the butter with vegan margarine or coconut oil 🥥, and use a flax egg (1 tablespoon of ground flax seeds mixed with 3 tablespoons of water) instead of the egg. Substitute dairy milk with your preferred plant-based milk, and opt for a dairy-free cream cheese and coconut cream for the frosting.

Faq

Why did my muffins turn out dense?
Dense muffins can result from overmixing the batter. Mix just until the ingredients are combined to keep the texture light and fluffy.
Can I use frozen blackcurrants?
Yes, you can use frozen blackcurrants. Make sure to thaw and drain them well before folding into the batter.
How can I prevent my muffins from sticking to the tray?
Using non-stick spray or lining the tray with muffin liners can help prevent sticking.
Can I substitute other berries for blackcurrants?
Absolutely! Blueberries, raspberries, or even chopped strawberries make great substitutes.
How do I achieve the perfect cream consistency?
The cream should be cold when you start whipping. Use an electric mixer for best results, and don't over-whip to avoid it becoming grainy.
How long can I store these muffins?
These muffins can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to a week.