- 150 gr wheat flour
- 150 gr whole wheat flour
- 130 gr brown sugar
- 50 gr berry jam (or blueberries, raspberries, etc.)
- 200 gr vegetable milk (me soybean use)
- 150 gr sunflower oil
- 2 tbsp roasted pine nuts
- 2 tbsp blueberries (mine dehydrated and previously hydrated)
- 1 tbsp poppy seeds
- 2 tsp impeller
- 1/2 tsp baking soda
- Pinch of salt
- For the filling
- Jam of blackberries (my homemade, with whole blackberries… yam!)
- For frosting
- 2 cups of room (u otr whipped cream)
- 1 cup blackberry jam
Whip the cream (remember that it must be very cold from the fridge). We divide it in two.
The half that we will leave white we reserve cold, the other half we mix with the jam. we must mix carefully, with a tongue or spatula making encircling movements. reserve in the fridge.
Preheat the oven to 175º and prepare our molds and capsules for cupcakes.
Mix all the dry ingredients (flour, sugar, impeller, baking soda, salt), add the toasted pine nuts, the previously hydrated and broken blueberries and the poppy seeds. mix again.
In a separate bowl, mix all the liquid ingredients and add them to the previous mixture. Stir until a homogeneous mixture is obtained. Fill the capsules or molds with it (a little more than half) and bake for about 25 minutes, until when you prick it with a stick it comes out clean.
Let cool on a wire rack .
Once they have cooled, it is time to assemble our cupcakes.
Empty the center of each cupcake and fill it with the jam (if you do not have blackberry jam you can use a of blueberries, for example).
In a pastry bag with a curly nozzle (or another of your choice) we will put a little whipped cream, another little of the cream with blackberries and a little more cream. we press one until we see that the two mixed creams come out and we decorate our cupcakes. to enjoy! >^_^<