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Sweet and Juicy Gooseberry Cupcakes

Sweet and Juicy Gooseberry Cupcakes

45 min
For 6 servings
  • 100 ggooseberries
  • 1 tbspcorn starch
  • 1 tbspsugar
  • 7 tbspwater
  • 2 pcsegg white
  • 170 gsugar
  • 2 tbspwater
  • 0 pincheslemon juice
  • 1 pcvanilla pod
  • 200 gflour
  • 200 gsugar
  • 2 tspbaking powder
  • 0,5 tspsalt
  • 1 tspgrated tonka bean
  • 100 mlmilk
  • 75 mlapple sauce
  • 75 mlsunflower oil

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Directions

beater
multi-purpose blade
whisk
In the meantime, wash and sort the gooseberries. Bring to the boil with about 5 tbsp water and reduce slightly. Using the bamix® whisk, whisk 1 tbsp corn starch and 1 tbsp sugar with 2 tbsp cold water until smooth. Remove the gooseberries from the heat and stir in the corn starch. Simmer for about 1 minute while stirring. Transfer to a small bowl and leave to cool. Use a small knife to cut out a small hole in the cupcakes, then fill in the fruit mixture, which should be at room temperature.
Put all the ingredients in a bowl in a bain marie. The bowl should be immersed no more than 2 cm in the water. Whisk slowly with the bamix® beater. Once the sugar has dissolved, continue beating on high speed. Continue beating until the mixture has at least doubled in volume. Remove the bowl from the bain marie and continue beating until the mixture is cooled, thick and glossy. Pour into a piping bag and garnish the cupcakes.
Line a muffin tray with paper cupcake liners and preheat the oven to 175°C. Mix the flour, sugar, salt, baking powder and the grated tonka bean in a bowl. Mix the applesauce, oil and milk in a small bowl, add to the flour mixture and mix all the ingredients together with the bamix® multi-purpose blade. Pour the liquid batter evenly into the cupcake liners and bake at 175 °C for about 15 to 20 minutes. After baking, leave the cupcakes in the tray for about 15 minutes and then leave to cool completely on a cake rack.
muffin tray 12 paper cupcake liners

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