I revealed on Facebook that I had for no apparent reason gone into blogger meltdown. It didn't matter what I cooked it just seemed to fail. Cherries falling to the bottom of my cake, rocky roads that didn't quite rock and on and on it went. I even made hubby a bacon sandwich that you definitely wouldn't pay for! Although he did remind me he had already paid and that it tasted good all the same:)
My cupcakes may look a little like Christmas with the frosted redcurrants but I love redcurrants coated in sugar, the combination of sweet and tart is amazing, second only to dipping a stick of rhubarb into a bag of sugar.
I've got three redcurrant bushes in my fruit garden and they reward me with lots and lots of bright red bead like jewels that glisten in the sun. The fruits can be eaten raw, cooked or can be frozen. They fruit from July through to the middle of August and give us that all important vitamin C. Unfortunately ants seem to enjoy my fruits too but there isn't much I can do about that!
Redcurrants cost a ridiculous amount of money in the shops and they are sold in minute quantities, I've no idea why because they grow so easily in this country.
At Christmas time we see recipes and images of redcurrants, where do we buy them from at Christmas and where do they come from?
These lovely cupcakes can be made using raspberries or a combination of redcurrants and raspberries. Yes, the fruits are inclined to sink to the bottom of the cupcake cases..........I've got that sinking feeling again!
110g caster sugar
110g softened butter
110g self raising flour
1 tsp baking powder
1 tsp vanilla extract
1. Preheat the oven to 180ºC/Fan 160ºC.
2. Place 9 cupcake cases in a muffin tin.
3. Add all the ingredients, except the redcurrants, to a bowl and mix together for 4 minutes until soft and fluffy.
4. Fold in half the redcurrants. Place scoops of the mixture into the cupcake cases. Sprinkle the remaining redcurrants on top of the cake batter.
5. Bake for 30 minutes until cooked through. Place onto a cooling rack.
6. To make the icing: Add 100g icing sugar to a medium size bowl and stir in enough lemon juice to make a pouring consistency. Colour the icing with a few drops of pink colouring. Pour into a plastic bag, cut a tiny corner off the bag and decorate the tops of the cooled cupcakes. Take a few sprigs of redcurrants and brush with lightly whisked egg white, spoon over caster sugar to frost. Place onto a tray lined with wax paper to dry.