Friday, April 25, 2008

Blackcurrant Cupcakes with Butter Cream Icing

This is a simple blackcurrant cupcake recipe which could be done reasonably quickly and the reason why I baked these was that I needed a base to "play" with my butter cream icing. I have been wanting to try out this type of icing as I know that they are a whole lot nicer to eat than royal icing.

The recipe which I used for the cupcake was taken from Ling's Passion's blog for her Strawberry Jam Filled Cupcakes, except I used blackcurrant fillings and reduced the filling volume as I was afraid that they might leak out. The recipe has been reproduced below:-


250g butter

4 large eggs

160g castor sugar

250g self-raising flour, sifted

1 tsp vanilla essence

Blackcurrant Fillings

Cream butter, sugar and vanilla essence till light and fluffy.

Mix in eggs, one at a time. Beating well after each addition.

Then fold flour into cake mixture.

Fill paper cup with 1 tbsp of cake batter and make a small well in the middle of the batter.

Spoon 1/2 tsp of blackcurrant into the well.

Cover the jam with another tbsp of cake batter.

Bake in oven pre-heated to 160C for 15 to 20 minutes.

The butter cream icing which I tried is also a very simple one which I got off the net but for the life of me, I cannot recall the website I took it from. Oh dear... but it is a rather standard recipe.


3 cups powdered sugar

1/3 cup butter or margarine

1 1/2 teaspoons vanilla extract

About 2 tablespoons milk

  1. With an electric mixer at low speed, mix the powdered sugar and butter together. Once combined, add vanilla and milk. Increase speed of mixer to medium and beat for 1 to 2 minutes or until smooth and of spreading consistency.
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twosuperheroes said...

Y! You can open a shop to sell cupcakes already! hahah.. looks very beautiful wor. Niceee...Next time we find one day, then u teach me real life ok..Haha. :p

YozoraNiteSky said...

hi hi supes ...TGIF to you :). You like cupcakes? Next time when I improve on my decoration techniques, then I call you to fly by my office and pick some up yeah??

Min said...

Hi Yozora, fyi, for my decorating icing recipe sometimes I use whole shortening, instead of butter. This would make the icing slightly stiffer,and all your swirls will keep its shape for a few days.. You can also use half amount of shortening and half of butter. The icing will taste more like butter, but then it will melt faster and won't hold its shape longer.

YozoraNiteSky said...

hi min.. thank you so much for your advice. really appreciate it. hugs. i will remember what you say and change the recipe the next time i do butter cream. have a great weekend min :D

Sue said...

very da beautiful pinkish2 cupcakes.... (*.*)

YozoraNiteSky said...

hi sue...haha.. good choice of color hor.. glad the color distracted most people's attention :)

Mochachocolata Rita said...

wat's pink, sweet and gorgeous? your cupcakes! ^_^

YozoraNiteSky said...

a sweet as you dear rita..hugs!