The honey cupcakes, for which you can find a recipe below, I made some time ago.
I fancied a sweet fruit dessert and this recipe came to my mind.
Cherries are already quite difficult to buy this time of the year so they can be replaced with sour cherries, blackcurrants, raspberries, blackberries or blueberries.
I used silicone muffin molds as baking tins for my muffins only because I do not have proper cupcake molds at home.
There is only one difference between them. If you use the ones made of silicone, you need to put them into a muffin tray.
If you decide to try this recipe, I encourage you to share photos in the Comment section.
Bon Appetit 🙂
Sift the flour on the pastry board, add butter cut into small cubes and baking powder. Chop the dough with a knife until the ingredients start to blend. Then add egg yolks and honey. Fold the cake. If necessary, add more flour during kneading. Place the dough in the refrigerator for half an hour.
Remove the dough from the refrigerator and roll it out to be three millimeter thick. Place the dough in the muffin cases, put baking paper on top and pour the beans, e.g. peas as weight. Bake it in an oven heated to 190 degrees Celsius for 6 minutes. Afterwards, remove the muffins from the oven, remove the beans and the baking paper. Put the muffins back into the oven and bake them for another 10 minutes.
Whip the cream until stiff. I did not add any sugar because I do not like when the cream is too sweet. But those who like sugar can add two or three tablespoons of it.
Fill the baked muffin cases with whipped cream and decorate with fruits.
Use soft butter. Do not use butter that you have just taken out from the refrigerator because it will be difficult to combine it.