Redcurrant Cupcakes
Redcurrants are a special fruit that adds freshness and a slightly tart taste to cakes. The history of redcurrant cakes goes back centuries, when the fruit was first used in jams and cakes. Redcurrants' high vitamin content and bright color are a perfect match for light cakes and frothy creams. This cupcake recipe is a modern version of this classic dessert that is easy to make but extremely spectacular and delicious. If you want to make it even more special, try sprinkling the top with white chocolate shavings or toasted almonds!
Ingredients for this recipe
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Preparation Steps
1
Preheat oven to 350°F (180°C) and line a muffin tin with paper liners.
2
In a bowl, whisk together the flour, baking powder, and salt to ensure even distribution of the ingredients.
3
In another bowl, cream together the butter and sugar until light and fluffy.
4
Add the eggs one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla extract.
5
Alternately add the dry ingredients and milk to the batter, mixing constantly until just combined and the batter is smooth.
6
Gently fold in the fresh redcurrants, being careful not to crush them completely.
7
Fill the muffin liners about three-quarters full with batter, then bake for 18-20 minutes, or until golden brown. Check for doneness with a toothpick.
8
While the cupcakes are baking, prepare the redcurrant cream: In a bowl, whip the heavy cream until stiff peaks form, then whisk in the powdered sugar and cream cheese until smooth and creamy.
9
Let the cupcakes cool completely, then decorate them with the redcurrant cream and a few fresh redcurrants on top.
