Eggs divide neatly into whites and yolks. Proteins, covering film, put in the refrigerator

Yolks pound with sugar until whitening (I used generic sugar TM Mistral)

Add the yolks to the sour cream and softened butter, mix well with a whisk

The caramel, pour the boiling water and stirring until they completely dissolve. To speed up the process I put them in the microwave on medium power (about 400 watts) for 5 minutes, cool slightly this barberry syrup and pour it into the dough

Same here, add dried berries of barberry. If you are lucky and you have fresh or frozen barberry, use it. I was not so dried

Stirring constantly with a whisk, add to the dough the flour and baking powder

The finished dough spread on a greased moulds and put in the preheated oven. Bake for 15-20 minutes at 180 degrees (focus on your oven)

Meanwhile, remove from the refrigerator chilled whites and beat them into a stiff foam, then begin to gradually add powdered sugar. Beat until until the protein cream doesn't hold on the rim of sharp peaks (about 10-15 minutes), stir in the lemon juice and again beat for about 2 minutes

Decorate the finished cupcakes from the pastry bag protein cream and garnish with a sprig of barberry or berries. PS Additionally can be prepared from barberry caramel syrup to flavor it with rum or liqueur and soak the cupcakes. Then the muffins will taste even better I Decided to focus on the barberry. In the design I used decorative berries of barberry. This barberry is sometimes grown in city parks and alleys. He is very handsome, but, alas, inedible. So be careful, please!! In the test, the barberry can be used fresh or frozen, but the only one that is edible! Or do dried as I do!