Ingredients
Muffins
egg
1pc
sugar
185g
6.48oz
0.74cup
12.40tbsp
butter
50g
1.75oz
3.35tbsp
vegetable oil
50g
1.69fl oz
berry puree
75g
2.63oz
0.30cup
5tbsp
flour
200g
7oz
0.80cup
13.40tbsp
baking powder
7g
0.25oz
0.47tbsp
Berry curd
egg
1pc
berry puree
160g
5.60oz
0.64cup
10.72tbsp
sugar
65g
2.28oz
0.26cup
4.36tbsp
cornstarch
5g
0.18oz
0.34tbsp
butter
95g
3.33oz
0.38cup
6.37tbsp
Frosting
berry curd
80g
2.80oz
0.32cup
5.36tbsp
cream cheese
250g
8.75oz
1cup
16.75tbsp
whipping cream
100g
3.38fl oz
powdered sugar
50g
1.75oz
3.35tbsp
Method
Muffins
- Beat the egg with sugar.
- Melt the butter, combine it ith vegetable oil and berry puree. Combine this mixture with beaten egg.
- Add the flour with baking powder.
- Fill the baking capsules for 2/3; bake at 356F (180C) for 20 minutes.
Berry curd
- Combine the egg, berry puree, sugar and starch, and brew over medium heat.
- Add the butter to hot mass. Immediately weigh 80g (2.80 oz), and put in the fridge. You'll need this part for making berry frosting.
- Fill the muffins with the cooled curd, after cutting out the middle from it.
Frosting
- All the ingredients must be very cold. Combine everything in a mixer bowl, and whip until the mass becomes lush and dense.
- Pipe the frosting caps, and put the cupcakes in the fridge, or serve immediately.
