Cream and Currant Cupcakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the lemon cupcakes
- 1 ¼ cups all-purpose flour
- ¼ cup Corn starch
- 3 tsps Baking powder
- 1 tsp lemon zest
- ½ cup sugar
- 1 pinch salt
- 1 tsp vanilla extract
- ⅜ cup vegetable oil
- ½ cup Sour cream
- 2 eggs
- cupcake pan (with 12 paper liners)
- To garnish
- ⅔ cup heavy whipping cream (36 %)
- ½ tsp vanilla extract
- ⅔ cup fresh Red currant
- ⅜ cup Cherry juice
- 1 Tbsp Corn starch
- 2 Tbsps sugar
- sugar (to dust)
Product recommendation
Cannot be frozen.
Preparation steps
1.
Combine the flour, cornflour and baking powder. Mix the sugar, salt, lemon zest, vanilla extract, oil and sour cream and add the eggs, one at a time, beating well until smooth and creamy. Now add the flour and stir well until combined. Line the cupcake tin with the paper cups and pour the batter in, just about filling each cup. Bake in a pre-heated oven at 350°F (180°) for 25 - 30 minutes. Let cool in the cupcake tin for 5 minutes, then remove and place on a wire rack to cool completely.
2.
Whip the cream with the vanilla extract until it holds stiff peaks. Mix the cornstarch and the sugar with the cold cherry juice, then heat gently until dissolved, stirring constantly. Bring to a boil, then add the red currants and stir until slightly thickened. Decorate the cupcakes with a spoonful of cream and a teaspoonful of red currants. Dust with sugar and serve.
