- Why did the redcurrants sink to the bottom?
- The batter was too runny, or the fruits too heavy. Toss them in a little flour before mixing; this gives them 'grip'.
- The cream curdled, what should I do?
- This happens if the ingredient temperatures are different. Warm slightly (with a hairdryer on the side of the bowl) while beating, or chill if it was too warm.
- How long does it keep?
- In the fridge, in a sealed box for 2-3 days. The sponge can be frozen alone, but not recommended with cream.
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Peach Strudel
Momos with curry sauce
Apple Pie Ravioli
Kibbeh nayyeh
Chestnut tangsuyuk
Baked Falukorv with mustard and onion
Risi e bisi
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Boiled Sweet Potato with Chilli and Coriander
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Homemade Italian ciabatta rolls
Sacher waffles
Cheesy Cornbread (Proja) with Feta
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Redcurrant Cupcakes
The acidity of redcurrants and the sweetness of butter sponge create a classic contrast that never goes out of fashion. The secret of this cake is balance: the fruits explode in the mouth like tiny sour 'bombs', counterbalancing the creamy, sweet batter and the soft frosting. The perfect cupcake is not just a muffin with cream on top, but a carefully designed dessert where the structure of the sponge is strong enough to hold the fruit, but remains light enough to melt on the tongue.
Ingredients
200
g
plain flour (sifted)
150
g
caster sugar
120
g
butter (room temperature)
2
pcs
eggs (Large, room temperature)
100
ml
whole milk (room temperature)
10
g
baking powder
1
tsp
vanilla extract
1
pinch
salt
150
g
fresh redcurrants (washed, stalks removed)
200
ml
double cream (cold, min. 30%)
100
g
icing sugar
150
g
natural cream cheese (cold)
Shopping List (0)
Equipment Needed
- Muffin baking tin
- Paper cases
- Electric whisk or kitchen mixer
- Mixing bowls (at least 2)
- Sieve
- Spatula
- Piping bag and nozzle
- Skewer or toothpick
- Cooling rack
Allergen Information
Cereals containing gluten
Milk
Eggs
Instructions
1
✓
Preheat the oven to 180°C (top and bottom heat). Line the muffin tin with paper cases.
Tip: The hot oven immediately 'shocks' the batter, causing the baking powder gases to expand suddenly, resulting in a tall cake.
2
✓
Sift the flour, baking powder and salt into a bowl, then whisk through.
Tip: Sifting loosens the flour particles and mixes in air, avoiding a dense, heavy sponge.
3
✓
Beat the soft butter and caster sugar until frothy on high speed for approx. 5-6 minutes until the mixture is quite pale, almost white, and increases in volume.
Tip: Here we are not just mixing, but working air into the fat. These air bubbles will later support the structure of the cake (mechanical leavening).
4
✓
Add the eggs one by one: incorporate the first one completely (approx. 1 minute) before adding the next. Finally, mix in the vanilla.
Tip: If you dump the liquid into the fat all at once, the mixture can 'split' (become grainy). Gradual addition helps form a stable emulsion.
5
✓
Turn the mixer to low speed. Add the flour mixture in three parts and the milk in two parts (flour-milk-flour-milk-flour order). Mix only until just combined.
Tip: Overmixing activates the gluten in the flour, making the cake chewy and hard (minimising gluten formation).
6
✓
With a spatula, gently fold in the redcurrants using large movements, being careful not to burst the berries.
Tip: Red juice fruits can discolour the batter, so you must fold gently by hand instead of using the machine.
7
✓
Divide the batter into the moulds (fill to approx. 3/4). Bake for 18-20 minutes until the tops are golden brown and a skewer inserted into the centre comes out clean.
Tip: Do not open the oven door in the first 15 minutes, as temperature fluctuation can cause the centre of the cake to collapse.
8
✓
Remove from the oven, rest in the tin for 5 minutes, then place the muffins on a rack and let them cool completely (approx. 30-40 minutes).
Tip: The hot cake structure is still weak; if you take it out of the case or decorate it now, it might fall apart or melt the cream.
9
✓
Prepare the frosting: whip the cold cream until stiff. In another bowl, mix the cream cheese with the icing sugar until smooth, then gently fold together with the whipped cream.
Tip: The 'skeleton' of the whipped cream is the fat, which only holds air when cold. If warm, it turns into butter (curdling).
10
✓
Decorate the cooled muffins with the frosting (using a piping bag or spoon), and place fresh redcurrant sprigs on top.
Tip: The tart fruit on top signals the flavour profile and adds fresh texture at the first bite.
Recipe FAQ
Ingredients
- 200 g plain flour (sifted)
- 150 g caster sugar
- 120 g butter (room temperature)
- 2 pcs eggs (Large, room temperature)
- 100 ml whole milk (room temperature)
- 10 g baking powder
- 1 tsp vanilla extract
- 1 pinch salt
- 150 g fresh redcurrants (washed, stalks removed)
- 200 ml double cream (cold, min. 30%)
- 100 g icing sugar
- 150 g natural cream cheese (cold)