Blackberry muffins
Blackberry Cupcakes are a simple and fluffy dessert with a soft dough, juicy blackberries and a light cream cheese filling. These blackberry cupcakes are perfect with coffee, for summer celebrations and as a sweet treat for family and friends.
Ingredientes · Raciones For about 12 cupcakes depending on the size of the molds
- 125g butter
- 500 g blackberries
- 250 g caster sugar
- 1 tsp vanilla extract
- 240 g plain wheat flour
- 2 tsp baking powder
- salt
- 250ml milk
- 200 ml whipping cream
- 2 tbsp powdered sugar
- vanilla bean
- 250 g soft cottage cheese
Método · 45 min
- Preheat the oven to 180 °C. Grease the muffin tins (or muffin tins) with butter and place 3–4 blackberries in the bottom of each (depending on their size and the size of the tins).
- Beat the butter with the sugar and vanilla extract until light and fluffy. Beat in the eggs gradually. Add the flour, baking powder and salt and gradually add the milk. Knead the dough until smooth and divide it into the moulds.
- Bake for 15–20 minutes until golden brown. Test with a skewer – it should come out clean when inserted into the centre. Once baked, let the cakes cool in the tin for 5–10 minutes, then turn them out and leave to cool completely on a wire rack.
- Whip the cream until soft peaks form, beat in the powdered sugar and vanilla, and finally gently fold in the cottage cheese. Spread the cream over the cooled blackberry muffins.