Blackcurrant Cupcakes

A lovely way for the children to bake with some freshly picked blackcurrants. You use the blackcurrant juice to colour the icing pink and give it a lovely flavour!

For 12 cup cakes :: 100g blackcurrants for the cakes plus a few more for decoration :: 1 tablespoon light brown sugar :: 100g butter :: 100g caster sugar :: 2 eggs :: 100g self raising sugar :: 1 teaspoon baking powder ::

For the icing :: 275g icing sugar :: 100g black currants :: 50g sugar ::

  • Pre heat the oven to 200 deg C
  • Pick over the blackcurrants, rinse them and toss them in the brown sugar
  • Cream the butter and caster sugar together until pale and fluffy
  • Beat in the eggs
  • Combine the flour and baking powder and gradually add to the mix
  • Gently stir in the blackcurrants
  • Line a cupcake tin with fairy cake cases and spoon the mixture into the cases
  • Bake them for 15-20 minutes and allow them to cool on a wire rack
  • For the icing place the blackcurrants and sugar into a pan and add 50ml of water
  • Bring to the boil and reduce to a simmer stirring occasionally
  • Allow to simmer for around 10-15 minutes
  • Strain through a fine sieve to remove the fruit and keep the syrup
  • Add 3 tablespoons of the syrup to the icing sugar and mix well. If you need to add more syrup do so - but only add a very small amount at a time as you really dont want the icing to be too runny and run off the cakes!
  • Ice the cupcakes and decorate with a blackcurrant on top

Enjoy! xx

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