Red currant cupcakes. If you want to see REAL youtube video from REAL Soapers, I have a list of a few of my favs down below. Would love you to subscribe to mine, too. Chef sprinkled with powdered sugar cupcake decorated with berries.

This is a recipe I originally Fresh red currants are typically a little difficult to find, so if you are not lucky enough to run across. Red currants are usually not everybody's favorite berry. A lot of people probably find them too sour. You can have Red currant cupcakes using 18 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Red currant cupcakes

1. It’s 1 +1/4 cup of all purpose flour or maida.
2. You need 2 tbsp of almond flour.
3. It’s 2 tbsp of cornstarch.
4. Prepare 3/4 cup of powdered sugar.
5. It’s 1 +1/4 tsp of baking powder.
6. It’s 1/4 tsp of baking soda.
7. It’s 1/2 cup of red currants.
8. Prepare 1/3 cup of olive oil or refined oil.
9. Prepare 1 cup of milk.
10. Prepare 1 tbsp of white vinegar.
11. Prepare 1 tsp of vanilla extract.
12. Prepare 1 pinch of salt.
13. You need 1 tsp of flour for dusting red currants.
14. It’s of For the frosting :.
15. Prepare 1/2 cup of fresh cream.
16. It’s 1 cup of cream cheese.
17. You need 2-3 tbsp of powdered sugar.
18. Prepare 1 tsp of vanilla extract.

Top tip for making Redcurrant and white chocolate cupcakes. The cakes aren't suitable for freezing, unless you don't decorate with the redcurrants. Red currant cupcake Peanut butter cupcakes Vanilla muffins Red currant cakes Red currant cupcake. The Best Currant Cake Recipes on Yummly

Red currant cupcakes instructions

1. Wash and dry the red currants on a kitchen towel. Take milk in a mug and add vinegar to it. Stir it and keep aside for 7-8 minutes to let it curdle. Preheat the oven at 180°C. Dust the red currants with some flour and keep it aside. In a big mixing bowl add all purpose flour, baking powder, baking soda, cornstarch, salt, almond flour and mix well. Now pass it through a sieve two times..
2. In another bowl add sugar, oil, Vanilla extract and using a whisk mix well. Now combine dry and wet mixtures and incorporate well using a spatula Gradually add milk(a little at time) to the mixture and fold the batter using a spatula..
3. Thereafter fold in the dusted red currants. Now fill the cupcake liners upto 3/4 with this cake batter and bake for 12-15 minutes or until a toothpick inserted comes out clean. Then let the cupcakes cool down at the room temperature and then keep them in the refrigerator for half an hour..
4. Then mix all the ingredients listed under frosting. Whip it up well using a whisk and keep it in the refrigerator. Now frost the cupcakes with cream cheese frosting and garnish it with some red currants and mint. Enjoy this blissful treat…!!.
5. You can easily make these cupcakes vegan by replacing dairy milk with any plant based milk. I would suggest using almond or cashew milk. You can use the same recipe for making blueberry muffins also. Or make plain vanilla cupcakes with the same batter minus the berries. These cupcakes can be stored for two days in the refrigerator. You can totally skip the frosting and eat the cupcakes as it is..

Red Currant Cake With Meringue, Carrot And Currant Cake, Currant Cake. Gluten Free Fig And Red Currant CakeMaison Cupcake. Fantastic with goat's cheese A versatile redcurrant and raspberry sauce to serve on desserts, with cake or spooned onto ice cream. These red currant muffins are lovely light, cake-y muffins full of tart little red currants, fresh from the market. This is the perfect recipe to throw together with any of the summer berries you can find.