Orange and blueberry muffin.
How much I adore cupcakes! But proper muffins when they are very tender and flavorful, literally melting in your mouth, moderately moist and velvety. It is an indescribable pleasure – pour a glass of milk and enjoy the magical baking. And this cupcake according to Nina Tarasova's recipe from her book «On the road of caramel plates», it is exactly like that – tender, moist, very tasty! Just a cupcake's delight!
Insert ingredients:
- cream butter – 150 gr.
- sugar powder – 220 gr.
- vanilla extract – 1 tsp.
- eggs – 180 gr.
- natural yogurt – 200 gr.
- flour – 300 gr.
- leavening agent – 10 gr.
- peel of 1 orange
- frozen or fresh blueberries – 150-200 g .
Orange syrup:
- freshly squeezed orange juice – 200 ml
- sugar powder – 100 g .
Preparation method for orange-blackberry muffin:
For the orange syrup, pour the orange juice into a small thick-bottomed saucepan (use freshly squeezed juice, not juice from a packet), add the powdered sugar, bring to the boil and simmer for about 15 minutes. I will note that after such a long cooking time, my syrup became very thick and did not absorb well into the cupcake, rather remained just a frosting on the surface. So look at the consistency, so that the syrup still remains a syrup, I think 10 minutes will be enough.
Cool the syrup and set aside for use.
Gently grease a 22-24cm round cake tin with butter and sprinkle with flour. If you are using a silicone mold, you don't need to do this.
Allow to cool and set aside for use.
In a food processor, beat the softened butter and powdered sugar for 5-6 minutes until the mixture has the consistency of airy cream. Pour in the vanilla extract.
In small batches, add the eggs, mixing very well each time. Then continue beating for about 8-10 minutes on high speed until the mixture is light and smooth.
Add the eggs in small batches, mixing very well each time.
Reduce the whisking speed to medium and add the yogurt, mixing until smooth.
No more.
Sift the flour mixed with the baking powder over the top. Gently stir with a silicone spatula just until all ingredients are combined. Add the orange zest and berries (if using frozen berries, no need to thaw them beforehand) and mix lightly. Do not stir too long or the mixture will lose its airiness.
Pour the dough into the prepared mold and bake in a preheated oven at 170C for 50-60 minutes or until a wooden skewer comes out dry when pierced.
Take the cupcake out of the oven and let it stand for 10 minutes, then use the sharp end of a wooden skewer to prick it all over the surface. Pour over the orange syrup and leave to cool completely.
And now you can pour a glass of milk, or maybe make a cup of tea or coffee, and enjoy.
And now you can pour a glass of milk, or maybe make a cup of tea or coffee, and enjoy!
Have a good appetite!
