Redcurrant-almond cupcakes

Redcurrant-almond cupcakes

By
From
Scandinavian Christmas
Makes
18
Photographer
Lars Ranek

Tasty and easy to make, these are fun to decorate, especially if you involve children (though, o­ften, they are more interested in decorating than eating them!). I like the tart redcurrants here.

Ingredients

Quantity Ingredient

For the cupcakes

Quantity Ingredient
250g salted butter
225g caster sugar
3 eggs
350g plain flour, sifted
2 teaspoons baking powder
150g ground almonds
250ml whole milk
150g frozen redcurrants

For the icing

Quantity Ingredient
1-2 egg whites
150g icing sugar
selection of food colours

Method

  1. Preheat the oven to 200°C. Beat the butter and sugar until fluffy. Add the eggs one at a time, beating after each addition. Mix the flour, baking powder and almonds in a separate bowl, then mix into the batter with the milk. Add the redcurrants. Line the holes of a cupcake tin with paper cases and fill each two-thirds full (you may have to bake in batches). Bake for 30 minutes, then cool on a wire rack.
  2. Mix the egg whites and icing sugar, divide between small bowls and add a different food colour to each, then use to ice the cakes.
Tags:
Scandinavia
Denmark
Sweden
Norway
Christmas
baking
hygge
Christmas Eve
Christmas Day
cookies
gingerbread
seasonal
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again