little currant cupcakes // kleine johannisbeertörtchen


these little currant cupcakes are really nothing special, but never the less really good! if you like, you can of course add some buttercream topping. or you can soak the cupcakes with some lemon syrup after baking them. this time we decided for the very simple way and had an excellent cupcake picknick in the park.

this recipe is out of nigel slaters tender vol. II about fruits which I am happily owning since some weeks. you can also use any other basic cake recipe. the clue is the mix of sweet cake and sour-fruity red currant.

125 g butter
125 g (raw cane) sugar
2 eggs
125 g flour
1/2 tsp baking soda
2-3 tbsp milk
150 g red currant (or black currant or both)

preheat your oven to 200°C. line your muffin tins with baking paper or paper cupcakes.

combine butter, sugar, eggs, flour and baking soda with the help of a kitchen machine until it becomes a creamy mixture. add 2-3 tbsp of milk while stirring. fold in the currants.

pour the dough in the muffin tins and bake for 20-25 minutes. test with the help of a wooden skewer. if no or only very little dry crumbs stick on the skewer, the cupcakes are done.



125 g butter
125 g (rohrohr)zucker
2 eier
125 g mehl
1/2 tl backpulver
2-3 el milch
150 g rote johannisbeeren (oder schwarze oder beides)

den ofen auf 200°C vorheizen. die muffinform mit backpapier oder muffinförmchen auskleiden.

butter, zucker, eier, mehl und backpulver zu einem teig verrühren, bis die masse cremig ist. zwei bis drei esslöffel milch hinzufügen und weiter rühren. zum schluss die johannisbeeren vorsichtig unterrühren.

den teig in die muffinförmchen verteilen und 20-25 minuten backen. mit einem holzstäbchen testen, ob sie fertig gebacken sind. wenn keine oder nicht mehr klebrige brösel daranhalten bleiben, ist es soweit.

viel spass!

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