{"id":4923,"date":"2014-08-05T21:00:23","date_gmt":"2014-08-05T19:00:23","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=4923"},"modified":"2014-08-05T21:03:48","modified_gmt":"2014-08-05T19:03:48","slug":"little-red-currant-cupcakes-kleine-johannisbeertoertchen","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=4923","title":{"rendered":"little currant cupcakes \/\/ kleine johannisbeert\u00f6rtchen"},"content":{"rendered":"<p><a href=\"http:\/\/foodiesgarden.net\/wp-uploads\/2014\/07\/johannisbeert\u00f6rtchen_klein.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-4924\" src=\"http:\/\/foodiesgarden.net\/wp-uploads\/2014\/07\/johannisbeert\u00f6rtchen_klein.jpg\" alt=\"johannisbeert\u00f6rtchen_klein\" width=\"2312\" height=\"1536\" srcset=\"http:\/\/foodiesgarden.net\/wp-uploads\/2014\/07\/johannisbeert\u00f6rtchen_klein.jpg 2312w, http:\/\/foodiesgarden.net\/wp-uploads\/2014\/07\/johannisbeert\u00f6rtchen_klein-300x199.jpg 300w, http:\/\/foodiesgarden.net\/wp-uploads\/2014\/07\/johannisbeert\u00f6rtchen_klein-1024x680.jpg 1024w, http:\/\/foodiesgarden.net\/wp-uploads\/2014\/07\/johannisbeert\u00f6rtchen_klein-451x300.jpg 451w, http:\/\/foodiesgarden.net\/wp-uploads\/2014\/07\/johannisbeert\u00f6rtchen_klein-900x597.jpg 900w\" sizes=\"auto, (max-width: 2312px) 100vw, 2312px\" \/><\/a><\/p>\n<p>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\u00a0very simple way and had an excellent cupcake picknick in the park.<!--more--><\/p>\n<p>this recipe is out of\u00a0<em><a href=\"http:\/\/www.nigelslater.com\/tender_volume-two.asp?src=2\" target=\"_blank\">nigel slaters tender vol. II about fruits<\/a><\/em> which I am happily owning since some weeks. you can also use any other basic cake recipe. the clue is\u00a0the mix\u00a0of sweet cake and sour-fruity red currant.<\/p>\n<p style=\"text-align: center;\">125 g butter<br \/>\n125 g (raw cane) sugar<br \/>\n2 eggs<br \/>\n125 g flour<br \/>\n1\/2 tsp baking soda<br \/>\n2-3 tbsp milk<br \/>\n150 g red currant (or black currant or both)<\/p>\n<p style=\"text-align: left;\">preheat your oven to 200\u00b0C. line your muffin tins with baking paper or paper cupcakes.<\/p>\n<p style=\"text-align: left;\">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.<\/p>\n<p style=\"text-align: left;\">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\u00a0stick on the skewer, the cupcakes are done.<\/p>\n<p style=\"text-align: left;\">enjoy!<\/p>\n<p style=\"text-align: center;\">********************<\/p>\n<p style=\"text-align: center;\">125 g butter<br \/>\n125 g (rohrohr)zucker<br \/>\n2 eier<br \/>\n125 g mehl<br \/>\n1\/2 tl backpulver<br \/>\n2-3 el milch<br \/>\n150 g rote johannisbeeren (oder schwarze oder beides)<\/p>\n<p style=\"text-align: left;\">den ofen auf 200\u00b0C vorheizen. die muffinform mit backpapier oder muffinf\u00f6rmchen auskleiden.<\/p>\n<p style=\"text-align: left;\">butter, zucker, eier, mehl und backpulver zu einem teig verr\u00fchren, bis die masse cremig ist. zwei bis drei essl\u00f6ffel milch hinzuf\u00fcgen und weiter r\u00fchren. zum schluss die johannisbeeren vorsichtig unterr\u00fchren.<\/p>\n<p style=\"text-align: left;\">den teig in die muffinf\u00f6rmchen verteilen und 20-25 minuten backen. mit einem holzst\u00e4bchen testen, ob sie fertig gebacken sind. wenn keine oder nicht mehr klebrige br\u00f6sel daranhalten bleiben, ist es soweit.<\/p>\n<p style=\"text-align: left;\">viel spass!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 &hellip; <a href=\"http:\/\/foodiesgarden.net\/?p=4923\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[7,11],"tags":[51,107,109],"class_list":["post-4923","post","type-post","status-publish","format-gallery","hentry","category-recipes","category-summer","tag-cake","tag-red-currant","tag-sweets","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4923","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4923"}],"version-history":[{"count":8,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4923\/revisions"}],"predecessor-version":[{"id":4935,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4923\/revisions\/4935"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4923"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4923"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4923"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}