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:-
4 large eggs
160g castor sugar
250g self-raising flour, sifted
1 tsp vanilla essence
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
- 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.