Currant cupcakes with caramel pearls

Ingredients for 1 servings:

• 250 g currants, red
• 130 g sugar
• 5 tbsp honey
• 1 lime(s)
• 180 g flour
• 1 ½ tsp baking powder
• 1 pinch of salt
• 1 egg(s)
• ¼ liter of milk
• 150 g double cream cheese
• 2 tbsp coconut milk or coconut liqueur
• 2 tbsp powdered sugar
• 200 g cream
• 1 pack of cream stiffener
• 12 paper baking cups

Instructions

Working time approx. 1 hour 20 minutes; Total time approx. 1 hour 20 minutes

very fruity, makes 12 pieces

First, wash and drain the currants, setting aside 12 small clusters. Strip the remaining berries. Pass about 80g of the currants through a fine sieve. Caramelize 2 level tablespoons of sugar and 4 tablespoons of honey, then remove from the heat briefly. Deglaze with the currant puree and simmer for 1-2 minutes until the caramel has dissolved. Then let it cool briefly. Line a shallow plate with baking paper. Dip a teaspoon into the caramel and let the caramel drop onto the paper in pearls. Make about 72 pearls this way, then freeze them for 15 minutes. Preheat the oven to 180°C. Wash and dry the lime in hot water, grate 2 teaspoons of zest, and squeeze out 1 teaspoon of juice. Mix the lime zest with the flour, the remaining sugar, baking powder, and salt. Add the egg, milk, and remaining honey and mix. Place the paper baking cups into the muffin tin. Pour the still-liquid batter evenly into the muffin tin. Bake in the oven for 20-25 minutes. Remove the tin from the oven, let it cool briefly, then remove the cakes and let them cool completely. Puree the remaining currants and pass them through a sieve. Mix with the cream cheese, lime juice, coconut milk, powdered sugar, and the remaining lime zest. Whip the cream with the cream stabilizer until stiff and fold in. Pipe the cream onto the cakes. Arrange the currant sprigs and 6 caramel pearls on top.