Redcurrant fairy cakes - recipe

Ingredients

Recipe , Fairy cakes , Redcurrant

Please Click here if video is wrong

1

Preheat the oven to 200ºC (fan 180ºC, gas mark 6). Line a cupcake tin with 12 paper cases.
2
Put the butter and sugar into a bowl and mix together with an electric mixer until the mixture becomes light and fluffy.

For this step you'll need:
- 125g Butter (unsalted) at room temperature
- 125g Unrefined light muscovado sugar
3
Gradually whisk in the eggs, then the flour. Add the milk and gently fold everything together.

For this step you'll need:
- 2 Egg(s) (free range)
- 125g Self-raising white flour
4

Divide the mixture between the paper cases. Bake for 15 minutes until the cakes are risen and pale golden. Cool on a wire rack.
5
Remove the redcurrants from the stems with a fork and put them into a food processor. Whiz until smooth and add half of the icing sugar. Whiz again until combined, then add the remaining icing sugar, blend again until smooth.

For this step you'll need:
- 100g Redcurrants Plus a handful extra for decoration
- 300g Unrefined golden icing sugar
6

Spoon redcurrant icing on top of fairy cakes and finish with 2-3 fresh redcurrants.

⇐ Rhubarb and ginger cupcakes

Red velvet cupcakes ⇒