Redcurrant and Raspberry Muffins
1 hr 10 min.
- For the cupcakes
- ½ cup butter
- ⅔ cup superfine caster sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 cups self-rising flour (sifted)
- ½ cup Orange juice
- ⅔ cup Red currant (lightly crushed)
- ⅔ cup Raspberries (lightly crushed)
- To decorate
- pink Decorative sugar crystals
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole muffin tin.
Beat the butter, sugar and vanilla in a mixing bowl until light.
Add the eggs, 1 at a time, beating well after each addition. Fold in the flour and orange juice until just combined, then stir in the berries.
Bake for 20-25 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the topping: beat the butter until soft. Sift in the icing sugar and beat well until smooth and creamy. Stir in the vanilla.
Spoon into a piping bag and pipe on top of the cakes. Decorate with sugar sprinkles.