70 g of amaranth flour, 100 g of wheat flour, 100 g of butter, 100 g of granulated sugar, 100 ml of milk, 1 chicken egg, 70 g of oat flakes, 1 tsp. baking powder, 100 g of black currant; for glaze: 50 g of black bitter chocolate, 25 g of butter.
Beat the egg with sugar and soft butter until smooth consistency: the mixture should whiten and increase in volume. Sift the amaranth and wheat flour together with the baking powder. Pour warm milk into the dough and whisk again to a homogeneous consistency. Add currant and oat flakes. Fill the dough with the cupcake mold and send the cupcakes to bake for 15-20 minutes at 180°C. To prepare the glaze, melt the chocolate with butter in a water bath. Cupcakes pour glaze and allow to cool.