Little purple sin

Ingredients for 1 servings:

• 300 g flour
• ½ tsp sweetener (stevia)
• 1 tsp baking powder
• 160 g sugar
• 1 tsp salt
• 3 large eggs
• 170 g margarine or lactose-free butter
• 240 ml blackcurrant juice
• 10 g flour
• 75 g butter, room temperature
• 125 ml currant juice
• 20 g powdered sugar
• 10 g gelling sugar
• possibly grease for greasing

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

fruity, lactose-free, from the muffin maker, makes about 50 pieces

For the frosting, first bring 100 ml of the blackcurrant juice to a boil in a small saucepan. Mix the rest of the cold liquid with the flour, stir well, and then add it to the boiling liquid. Cook for about 30 seconds, then remove from the heat. Let it cool, stirring occasionally to prevent it from becoming a solid pudding. Next, prepare the batter. Combine the dry ingredients in a mixing bowl. Mix about 50 ml of the blackcurrant juice with the eggs. While stirring, add the butter flakes and blackcurrant juice in several batches. Stir until the mixture is well combined. Finally, add the egg and juice mixture in three batches. Stir again until everything is well combined. Preheat the muffin maker and grease it with non-stick spray or similar. Fill the batter about 3/4 full into the small baking cups, close the lid, and bake for 15 minutes. Remove the little cakes from the muffin maker with a skewer and let them cool on a tray. Then place them in the refrigerator for about 1 hour. Meanwhile, prepare the frosting. Beat the butter and sugar in a mixer until fluffy and light, making sure there is no unwhipped butter hiding under the blade. Then add the room-temperature blackcurrant pudding a spoonful at a time and mix until smooth. Transfer this to a piping bag or freezer bag and place it in the refrigerator for about 1 hour. Once cooled, the little fruit cakes can be decorated with the frosting. Then return them to the refrigerator and let rest for another hour. The total amount has 4286.82 kcal. For 50 little cakes, that works out to 85.74 kcal per serving.