Cupcake with blueberries and white chocolate icing

Inside the cake is very soft, soaked in syrup.

Ingredients

• For test:
• Butter (softened) - 150 g
• Eggs - 3 pcs.
• Sugar - 130 g
• Blueberries - 100 g
• Flour - 180 g
• Baking powder - 10 g
• Lemon zest (I have frozen) - 5 g
• For syrup:
• Water - 80 ml
• Sugar - 50 g
• For glaze:
• White chocolate (I have porous) - 100 g
• Refined vegetable oil - 10 ml
• Dried berries (I have cherries) - 20 g
• To prepare the form:
• Butter - 10 g
• Flour - 10 g

Directions

1. Prepare all ingredients.
2. Remove the butter and eggs from the refrigerator in advance - the butter should become soft, and the eggs should be at room temperature.
3. Add zest as desired - fresh, dried, frozen will do. I take the zest out of the freezer in advance and defrost at room temperature.
4. For glaze, you can take any dried or freeze-dried berries.
5. Turn on the oven to preheat to 170 degrees.
6. Put blueberries in a colander and rinse well under cold running water. Drain on a paper towel to dry the berries from excess moisture.
7. Sift flour (a glass with a capacity of 250 ml with a slide) into a deep bowl. Pour in the baking powder. Stir.
8. Combine soft butter with zest in a deep bowl.
9. Beat the butter with a mixer for 2-3 minutes, until smooth (I beat at low speed for 2 minutes).
10. Pour sugar into the butter. Beat with a mixer at low speed for another 2-3 minutes.
11. Add eggs.
12. Mix with a mixer for about 3 minutes, until smooth. Due to the fact that the eggs are at room temperature, the mixture is homogeneous, without oily flakes.
13. Approximately 1 tbsp. take a spoonful of flour and add to the blueberries. Stir to coat the berries with a layer of flour.
14. Add the rest of the prepared flour with baking powder to the egg-sour cream mass. Mix with a mixer so that there are no flour lumps.
15. Add the berries to the batter and gently fold in with a spatula.
16. Grease a baking dish with a thin layer of butter and sprinkle evenly with flour (I used a rectangular form of heat-resistant glass 28x9 cm). Spread the flour all over the pan in a circular motion. Shake off excess flour by turning the mold over.
17. Put the dough into a mold, smooth it with a spatula and send it to the oven preheated to 170 degrees. Bake the cake for 35-50 minutes (baking time depends on the power of your technique, the height of the cake and the material of the mold used).
18. Check the readiness of the cake - pierce it with a skewer. If it is dry, then the cake is ready.
19. For syrup, combine sugar and water in a saucepan and bring to a boil, stirring.
20. Remove the hot cake from the mold and immediately sprinkle with hot sugar syrup on all sides.
21. Leave the cake to cool completely.
22. Melt white chocolate: break it into pieces in a heat-resistant bowl and, stirring occasionally, melt in a water bath (you can melt chocolate in a microwave at medium power in pulses of 10 seconds, stirring with a spatula after each heating).
23. Add odorless vegetable oil to melted chocolate. Stir.
24. Cut dried berries into small pieces and add to melted chocolate. Stir.
25. Decorate the cupcake with melted chocolate and refrigerate for 10-15 minutes to set the frosting.
26. Blueberry cupcake is ready.