A great light summer alternative to heavy buttery muffins! Be sure to try cooking them while you can use fresh berries to the fullest.
It is necessary
- For 6 pieces:
- - 125 g flour;
- - 125 g sugar;
- - 100 ml heavy cream;
- - 2 eggs;
- - 3 tbsp. vanilla sugar;
- - 6 slices of milk chocolate.
- For the cream:
- - 150 g cream cheese;
- - 3 tbsp. icing sugar;
- - 1 tsp vanilla sugar;
- - fresh berries to taste.
Instructions
Step 1
Put the oven to warm up to 190 degrees and line the cupcake cups with special baking paper cuffs (if you are baking in silicone, you can skip this step and just sprinkle the cups with water).
Step 2
To prepare the dough, beat the eggs and sugar into a fluffy mass for a few minutes.
Step 3
Sift the flour into separate flour for greater puffiness and airiness of the muffins.
Step 4
Add flour to eggs and beat again until smooth without lumps.
Step 5
In a separate bowl, beat the chilled heavy cream with the addition of vanilla sugar until firm peaks form on the whisk and gently mix into the rest of the dough. Try to keep the cream from dropping! To do this, stir the mass with movements from edge to center.
Step 6
Put the dough into prepared molds. Place a wedge of high-quality milk chocolate (or bitter, if you like) in the center of each cake and send it to the preheated oven for about 25 minutes. Allow the muffins to cool completely and place on a wire rack.
Step 7
While the muffins are cooling, prepare the cream. To do this, beat the cream cheese with powdered sugar and vanilla sugar until smooth. Chill the finished cream for 30 minutes in the refrigerator, then transfer to a pastry syringe and decorate the cupcakes with it. Top with fresh cherries, strawberries, raspberries, currants and return to the refrigerator before serving.
