BLACKCURRANT

BUTTERCREAM CUPCAKES
for 9 cupcakes using paper liners
(bottom d=5 cm, top d=6.5 cm, h=4 cm, V=85 ml)
 Blackcurrant Buttercream Cupcakes
for 9 cupcakes using paper liners

VANILLA CUPCAKE BATTER

Ingredients Total weight: ~ 605 g 100%

• Icing sugar 144 g 24%

• All-purpose flour 144 g 24%
• Sea salt 2g <1%
• Baking powder 2.4 g <1%
• Milk 2.5% 108 g 18%
• Butter 82% 138 g 23%
• Whole eggs 30 g 5%
• Egg whites 36 g 6%
• Vanilla powder 1g <1%

1. In a large bowl, combine the sifted flour, baking powder, sifted icing
sugar, salt and vanilla powder, mix with a whisk. Set aside.

2. Place the butter which is at room temperature in the bowl of a

stand mixer. Whip it at high speed with a whisk attachment until
the mixture turns almost white and airy. It will take approximately
5 minutes.

3. Switch to a paddle attachment and add the dry ingredients to the

whipped butter. Mix at low speed until crumbs form.

4. Add the room-temperature egg whites and whole eggs, and mix
with a paddle attachment at low speed.

5. With the mixer running, gradually add the room-temperature milk.

Continue mixing until all ingredients combine. The texture you are
looking for should be smooth and absolutely homogeneous.

TIP
• Make sure to scrape the sides of the mixer bowl occasionally
so that everything is well mixed.

6. Transfer the cupcake batter into a piping bag and pipe 65 g of it

into each of 9 paper cups (bottom d=5 cm, top d=6.5 cm, h=4 cm,
V=85 ml). Fill no more than ¾ of the paper cup.

7. Preheat the oven to 170 °C / 338 °F and bake the cupcakes for
about 10–15 minutes until they rise. To check whether the cupcake
is baked or not, use a toothpick. When inserted in the center of the
cupcake, it should come out clean and dry.

8. Then transfer the cupcakes on a rack and leave them to cool down
at room temperature.

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 Blackcurrant Buttercream Cupcakes
for 9 cupcakes using paper liners

BLACKCURRANT COULIS

Ingredients Total weight: ~ 253 g 100%

• Blackcurrant puree 200 g 79%

• Glucose/corn syrup 25 g 10%
• Sugar 25 g 10%
• Pectin NH 3g 1%

1. Pour the blackcurrant puree and glucose syrup into a saucepan and
bring to 50 °C / 122 °F over medium heat.

2. In a separate bowl, mix the pectin and sugar together with a whisk,
then gradually add this mixture to the puree while stirring constantly.

3. Bring the mixture to a boil, then remove the saucepan from the heat.

4. Process the coulis a little with a hand blender to obtain

homogeneous mass.

5. Transfer the coulis into a wide and flat container and cover it with
cling film touching the surface. Place in the fridge for about 2 hours
to stabilize.

BLACKCURRANT SWISS MERINGUE BUTTERCREAM

Ingredients Total weight: ~ 721 g 100%

• Egg whites 120 g 17%

• Sugar 180 g 25%
• Butter 82% 320 g 44%
• Sea salt 1g <1%
• Reduced blackcurrant puree 100 g 14%

1. Combine the room-temperature egg whites, sea salt and sugar in a

saucepan and bring the mixture to 60 °C / 140 °F while constantly
whisking. Allow the mixture to be at this temperature for 3 minutes,
then take the saucepan off the heat.

TIP
• Alternatively, you can add the egg whites, sea salt and sugar
into a metal bowl and place it over a saucepan with boiling
water. This will help you to control the temperature better.

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 Blackcurrant Buttercream Cupcakes
for 9 cupcakes using paper liners

BLACKCURRANT SWISS MERINGUE BUTTERCREAM

2. Transfer the mixture into a bowl of a stand mixer and whip it at high
speed with a whisk attachment until a stable meringue has formed.
The temperature of the whipped meringue should be not higher than
26–27 °C / 79–81 °F.

3. Once the meringue is ready, gradually add the soft diced butter
(16–18 °С / 57–61 °F) while mixing everything at medium speed.

4. Add the reduced blackcurrant puree to the buttercream and mix

lightly until homogeneous.

5. Use the finished buttercream immediately.

ASSEMBLY AND DECORATION

Ingredients

• Baked сooled vanilla cupcakes

• Stabilized blackcurrant coulis
• Blackcurrant Swiss meringue buttercream
• Fresh blackcurrants 9 pcs

1. Using a melon baller 3 cm in diameter, make a hole in the center of

each cupcake.

2. Take the stabilized blackcurrant coulis out of the fridge and stir it
with a spatula. Transfer the coulis into a piping bag and fill each
cavity with it (use about 25 g per cupcake).

3. Transfer the buttercream into a piping bag fitted with a closed star
tip 16 mm in diameter. Pipe swirls of buttercream on top of each
cupcake. Garnish with a blackcurrant berry on top.

4. Place the cupcakes in the fridge for 10–15 minutes before serving.
They are best at 16–18 °C / 61–64 °F.

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