Lavender Blueberry Cupcakes
Magnificent, tender and aromatic cupcakes. The cream complements the taste harmoniously. Instead of blueberries (defrosted berries with excess liquid removed were used in the recipe), it is permissible to take lingonberries or bilberries, and instead of culinary dried lavender, use dried mint.
- Total cooking time
- not set
- Number of servings
- 10
- Recipe difficulty
- 4 / 5
Ingredients
for 10 servings
- eggs 3
- butter 100 g
- sour cream 100 g
- sugar 150 g
- blueberries 200 g
- dried lavender flowers 2 tbsp
- baking powder 2 tsp
- flour 150-200 g
- cream cheese 200 g
- cream 33-35% 100 ml
- sugar 50 g
- blueberries 50 g
Instructions
Preparing the batter
Step 1 of 20
Cream the butter and sugar.
Step 2 of 20
Add the eggs.
Step 3 of 20
Mix.
Step 4 of 20
Add the sour cream.
Step 5 of 20
Mix.
Step 6 of 20
Add the lavender.
Step 7 of 20
Mix.
Step 8 of 20
Add the blueberries.
Step 9 of 20
Mix.
Step 10 of 20
Add the flour and baking powder. Mix.
Step 11 of 20
Distribute the batter into molds, filling them halfway. Place in an oven preheated to 180 degrees. Bake for 20–25 minutes.
Preparing the cream
Step 12 of 20
Place the blueberries in a blender.
Step 13 of 20
Blend until smooth.
Step 14 of 20
Pass through a sieve.
Step 15 of 20
About 3 tbsp of pureed blueberries will be required.
Step 16 of 20
Whip the cream with sugar.
Step 17 of 20
Add the cream cheese.
Step 18 of 20
Mix gently.
Step 19 of 20
Add the blueberries. Mix.
Step 20 of 20
Apply the cream to the cooled cupcakes.