Blackberry cupcakes

I already commented on the recipe for blackberry jam what my daughters and I like to take walks in the country collecting these fruits.

This time I wanted to prepare some new recipe. If he encouraged me with some cake, he knew at first what was going to happen. My family would taste a little piece and the rest would be for me, unless I gave it away. So, I wanted to make them something that they would be encouraged to eat and I almost had to tell them that I wanted to try it too.

When I found this recipe, I was encouraged to make it at first because it takes almonds and it is a dried fruit that I love in desserts. It's simple to make and in just over half an hour I had some fabulous cupcakes. My daughters loved them, especially my oldest that they reminded him of cupcakes.

I do not remember approximately the amount of cupcakes but about twenty, if they would come out. Like half of the flour is almondIt is not a sweet that increases its volume much and the cooking time may vary depending on the size of the molds that we are going to use. It took me about 25 minutes, but between 20 and 30 minutes would be your stipulated time for the oven.

Blackberry cupcakes

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How delicious these individual blackberry and almond cupcakes!

• Silvia Benito

• Recipe type: picnic
• Rations: 18

• Preparation time: 25M
• Cooking time: 2M
• Total time: 27M

Ingredients

• 125 g of almond flour (see recipe)
• 125 g of wheat flour
• 125 g of sugar
• 75 g of sunflower oil
• 120g milk
• Zest of a lemon
• 3 eggs
• 1 sachet of chemical yeast
• 1 pinch of salt
• 2 teaspoons vanilla sugar
• 150 g of blackberries
• Icing sugar (for dusting)

Preparation

1. We preheat the oven to 180º with heat up and down.

2. We wash the blackberries well and dry them with kitchen paper.

3. In the glass we put the sugar, the flour, the almonds, the advanced sugar, the salt, the baking powder and the lemon zest. We mix it all 10 seconds, speed 4.

4. Add the beaten eggs, oil and milk, and program 8 seconds, speed 3 and 1/2 until a fine paste is obtained.

5. Finally, we incorporate the blackberries, stirring carefully not to break them too much, so that the dough does not stain too much.

   Fill the muffin molds with the dough and bake for 25 minutes.

6. When taking them out, let them cool and sprinkle with icing sugar.

More information - Blackberry jam / 10 chocolate cakes for your special celebrations / Basic recipe: almond flour

Source - Direct to the Palate

Adapt this recipe to your Thermomix® model