It's high time for another 'Cupcake Calendar' bake. There are so many recipes I would love to try at the moment. Anywhere you go in our small apartment, there are baking books and magazines to stumble over, with little brightly coloured bookmarks sticking out, indicating what to bake next.
Red currant cupcakes (12)
- 150 g butter
- 150 g sugar
- 3 eggs
- zest and juice from 1 organic lime
- 150 g flour
- 1/2 tsp baking powder
- 2 tbsp desiccated coconut
For the topping:
- 300 g redcurrants
- 250 g cream cheese
- 2 tbsp sugar
- 150 g cream (whipped)
- Splash of lemon juice
Preheat the oven to 200°C.
Cream butter and sugar together. Add one egg at a time, while continuously stirring your cake mix until it's light and fluffy.
Mix the flour and the baking powder and sieve into the cake mix. Add zest and juice of 1 lime and the coconut and mix until combined. Fill the cake mix into a muffin tray lined with cupcake cases and bake in the oven for about 20 - 25 mins.
Remove from the oven and let your cupcakes cool down.
In the meantime wash the redcurrants. Put 12 little 'twigs' aside to decorate the cupcakes later. Sprinkle the sugar over the remaining berries and puree. Add cream cheese to the mixture. Whip the cream and gently fold into the mix.
Let the topping mix set in the fridge. Coat or pipe onto the cupcakes and decorate with the red currants which were put aside.
The little oddly shaped thingies on top are my first attempt at caramelising sugar. I'm happy to report that everyone involved survived the experiment, including the saucepan and the kitchen. The odd shapes were achieved by madly swinging a fork about. Mad is always good.
The cupcakes, along with the Angry Bird himself, travelled in a boiling hot car to my lovely godson's birthday bash. Luckily they made it in one piece and were stored in the fridge before we ate them after a delicious summer's evening barbecue outside.
Recipe: Harenberg Cupcake Kalender