Red currant cupcakes
I always prefer berries over other fruits. The sweet-sour taste of berries excites my tastebuds and I love to eat all the seasonal berries. I like a lot of exotic berries as well. And one of them is these radiant and uber gorgeous tangy summer berries. I was always fascinated by their beautiful colour and tiny size, as if they were little rubies(gems) attached to a string. Yes I am talking about Red currants...😀
A few days back I came across a cake recipe that had red currants in it and the very idea of using it in baking excited me a lot. I hunted for these berries and decided to bake something with it this time and luckily I found these berries in a fruit market. The original recipe had eggs and butter in it and I wanted to avoid both the ingredients. So I decided to go for my basic vanilla cake recipe and bake some cupcakes using these berries and I must say the cupcakes turned to be so delicious that everyone in the family loved it. I made it on my mother in law's birthday and she enjoyed this not overly sweet treat with a hint of tang from the berries and cream cheese frosting. My little one gobbled an entire cupcake(which he rarely does) making me super happy. #CookClick
Red currant cupcakes
I always prefer berries over other fruits. The sweet-sour taste of berries excites my tastebuds and I love to eat all the seasonal berries. I like a lot of exotic berries as well. And one of them is these radiant and uber gorgeous tangy summer berries. I was always fascinated by their beautiful colour and tiny size, as if they were little rubies(gems) attached to a string. Yes I am talking about Red currants...😀
A few days back I came across a cake recipe that had red currants in it and the very idea of using it in baking excited me a lot. I hunted for these berries and decided to bake something with it this time and luckily I found these berries in a fruit market. The original recipe had eggs and butter in it and I wanted to avoid both the ingredients. So I decided to go for my basic vanilla cake recipe and bake some cupcakes using these berries and I must say the cupcakes turned to be so delicious that everyone in the family loved it. I made it on my mother in law's birthday and she enjoyed this not overly sweet treat with a hint of tang from the berries and cream cheese frosting. My little one gobbled an entire cupcake(which he rarely does) making me super happy. #CookClick
Cooking Instructions
- 1
Wash and dry the red currants on a kitchen towel.
Take milk in a mug and add vinegar to it. Stir it and keep aside for 7-8 minutes to let it curdle.
Preheat the oven at 180°C.
Dust the red currants with some flour and keep it aside.
In a big mixing bowl add all purpose flour, baking powder, baking soda, cornstarch, salt, almond flour and mix well. Now pass it through a sieve two times.
- 2
In another bowl add sugar, oil, Vanilla extract and using a whisk mix well.
Now combine dry and wet mixtures and incorporate well using a spatulaGradually add milk(a little at time) to the mixture and fold the batter using a spatula.
- 3
Thereafter fold in the dusted red currants.
Now fill the cupcake liners upto 3/4 with this cake batter and bake for 12-15 minutes or until a toothpick inserted comes out clean.
Then let the cupcakes cool down at the room temperature and then keep them in the refrigerator for half an hour.
- 4
Then mix all the ingredients listed under frosting. Whip it up well using a whisk and keep it in the refrigerator.
Now frost the cupcakes with cream cheese frosting and garnish it with some red currants and mint. Enjoy this blissful treat...!!
- 5
You can easily make these cupcakes vegan by replacing dairy milk with any plant based milk. I would suggest using almond or cashew milk.
You can use the same recipe for making blueberry muffins also. Or make plain vanilla cupcakes with the same batter minus the berries.
These cupcakes can be stored for two days in the refrigerator.
You can totally skip the frosting and eat the cupcakes as it is.
Cooksnaps
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