Friday, October 5, 2012

Red Currant Blueberry cream Cupcakes (Johannisbeere Heidelbeere creme Muffins)

Summer has already ended & there are only few Berries left in markets, the best thing to do with them are those lovely cupcakes!


for cupcakes:
1 & ½ Cup Flour
½ Teaspoon Baking powder
½ Teaspoon Baking soda
125 gm Soft Butter
2 eggs
1 Packet Vanilla
200 gm Sourcream
¾ Cup Sugar
100 gm Red currants (& some more for decoration)
100 gm Blue berries (& some more for decoration)

For the Cream:

400 gm whipping cream
2-3 Table spoons powdered sugar
1 packet of vanilla 


Beat with an electrical mixer Butter & Sugar till fluffy & creamy, add eggs & vanilla & keep beating , add sour cream & mix.
Add the dry ingredients in 3 patches & keep mixing till having smooth & thick mixture.
Finally add the redcurrants & Bluberries & mix with a spoon.
Divide the batter evenly in the prepared cupcake papers  & enter the preheated oven(180°C) for 20 minutes.

The Cream:
With an electrical mixer beat the cream  with sugar & vanilla till thick (around 5-7 minutes)
With a spoon , put 1 tablespoon over each cupcake & decorate with the remaining Bluberries & red currants.


Für die Muffins:
1 & ½ Becher Mehl
½ TL Backpulver
½ TL Natron
125 g weiche Butter
2 Eier
1 Päckchen Vanillezucker
200 g Sauersahne
¾ Becher Zucker
100 g Johannisbeeren (& etwas mehr für die Dekoration)
100 g BlaueBeeren (Heidelbeeren)(& etwas mehr für die Dekoration)

Für die Creme:
400 g Schlagsahne
2 päckchen Sahnesteif
2-3 Esslöffel Puderzucker
1 Päckchen Vanillezucker



Backofen vorhitzen (180°C)
Weiche Butter & Zuckermit dem Schneebesen des Handrührgeräts cremig rühren.
Eier,Vanillezucker hinzufügen & rühren. Sauersahne geben & rühren.
Mehl ,Natron & Backpulver geben & die mischung glatt rühren.
Den Teig in die Muffin formen füllen & im Backofen geben (ca.20 minuten)

Die Creme:
Alle Zutaten steif schlagen mit einem electrische Mixer. (ca.5-7 minuten)

Die Creme auf die Muffins verteilen.