These redcurrant cupcakes are not only delicious but also irresistibly pretty — made with seasonal fruit and finished with a beautifully tangy redcurrant glaze. They’re perfect for picnics, garden parties and summer gatherings. The glaze not only adds flavour but also helps keep the cupcakes moist. And that stunning candy-pink colour? An absolute bonus!
Makes 12 cupcakes.
Ingredients for redcurrant cupcakes:
- 125 g unsalted butter
- ½ cup caster sugar
- 200 g plain flour
- 1½ teaspoons baking powder
- 2 large eggs
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 190 g redcurrants, stalks removed
All ingredients should be at room temperature. Sift together the flour and baking powder. Set aside.
Cream the butter and sugar until pale and fluffy. Add the eggs one at a time, mixing well after each addition (the mixture may look slightly curdled — this is fine). Add the vanilla extract and mix. Fold in the flour mixture alternately with the sour cream, mixing gently with a spatula until just combined. Fold in the redcurrants.
Line a muffin tin with paper cases and divide the batter between them, filling each about ¾ full.
Bake at 170°C for about 25 minutes, or until a skewer inserted into the centre comes out clean. Remove and cool completely on a wire rack.
Ingredients for redcurrant glaze:
- 60 g redcurrants, stalks removed
- 1 cup icing sugar
Place the redcurrants in a saucepan with 1 tablespoon of sugar and heat until softened. Pass through a sieve. Measure out 2–3 tablespoons of the purée and mix with icing sugar until smooth. Adjust consistency as needed: add more purée (or a little water) if too thick or add more icing sugar if too thin.
Glaze the cooled cupcakes and decorate with fresh redcurrants.
Enjoy!
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