My cupcakes look a imperfect because I don't own a cupcake mould. In my head, a mould ONLY for cupcakes is a bit overdoing it. But that has not stopped me from wishing for it every birthday and Christmas, but everyone else seems to think it is a silly thing too. Dammit, tangent! Here is how I made them.
· 170g plain flour
· 2 tsp baking powder
· 140g sugar
· 2 eggs, separated
· 8 tbsp sunflower oil
· 6 tbsp milk
· Juice and zest of ½ lemon
· 170g redcurrants, stripped from stems
Preheat the oven to 180C/350F.
In a big bowl, sift together flour and baking powder. Grate lemon zest over the flour.
In another bowl, mix together sugar, egg yolks, oil, milk and lemon juice.
Whisk the egg whites until stiff and fold into the cake mixture. Stir in the redcurrants, put batter into cup cake forms and bake for 15-20 minutes.
I plan to eat mine just the way they are or maybe with some sour cream on the side, but that should not stop YOU from adding a frosting or topping of your choice.