Frosted Redcurrants Chocolate Cupcakes
This recipe uses a traditional creamed cake mixture to make small rich cup cakes; a good recipe to try with children.
Serves: 12 cupcakes or 24 fairy cakes
- 100g Butter, softened
- 100g Caster Sugar
- 2 Eggs
- 75g SR Flour
- 25g Cocoa
- 25g Chocolate, melted
- 100ml Whipped Double Cream
- 100g Redcurrants
- 1 Egg White
- 25g Caster Sugar
- Make the frosted redcurrants first. Carefully wash the fruit and dry.
- On a plate, fork the egg white lightly to froth but do not whip stiffly.
- Put the 25g sugar into a small wide bowl, dip the redcurrants into the egg white and then immediately into the caster sugar.
- Leave the redcurrants to dry for a few hours or overnight.
- Set oven Gas Mark 5 180C; place 12 paper cup cases in the cupcake tray.
- Cream the butter and sugar until light. Beat in the eggs a little at a time.
- Sieve the flour and cocoa together.
- Fold in the cocoa/flour mix together with the melted chocolate.
- Spoon into the paper cases.
- Bake for 15 - 20 mins until springy and risen.
- Allow cooling.
- When completely cool spoon a little whipped cream onto the top and decorate with the frosted redcurrants.
Any leftover cakes can be stored in an airtight container in the fridge for another day. These cakes should keep for about 2 more days depending on the freshness of the redcurrants.
Use the egg yolk for scrambled egg, mayonnaise or egg glaze. If covered tightly it can be stored in the fridge up to 24 hours.