Hello, I’m Jane. Today, I’m gonna show you how to prepare red currant cupcakes recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Red currant cupcakes Recipe
Red currant cupcakes is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Red currant cupcakes is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can have red currant cupcakes using 18 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Red currant cupcakes:
- Make ready 1 +1/4 cup all purpose flour or maida
- Make ready 2 tbsp almond flour
- Make ready 2 tbsp cornstarch
- Make ready 3/4 cup powdered sugar
- Get 1 +1/4 tsp baking powder
- Take 1/4 tsp baking soda
- Prepare 1/2 cup red currants
- Take 1/3 cup olive oil or refined oil
- Prepare 1 cup milk
- Prepare 1 tbsp white vinegar
- Get 1 tsp vanilla extract
- Take 1 pinch salt
- Prepare 1 tsp flour for dusting red currants
- Make ready For the frosting :
- Make ready 1/2 cup fresh cream
- Take 1 cup cream cheese
- Get 2-3 tbsp powdered sugar
- Prepare 1 tsp vanilla extract
Instructions to make Red currant cupcakes:
- 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.
- 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 spatula - - Gradually add milk(a little at time) to the mixture and fold the batter using a spatula.
- 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.
- 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…!!
- 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.
So that is going to wrap it up with this distinctive dish red currant cupcakes recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
