Aug 4, 2011

Redcurrant Cupcakes.

I love how in Copenhagen we can live in the city but still walk to forests and shrubs where we can pick berries. I  love redcurrants especially their tart sweetness. I picked a bunch of them from some shrubs at Holte yesterday and washed them before I got the "dont wash them if you want to freeze them" advice. We usually toss redcurrants into salads but this time I had small basket full of them- too much for salad, too little to be turned into preserve... so cup-cakes it was. I used lemon zest and lemon juice in the batter which makes perfect love to the tartness of the berries. My kitchen smells so good, I would lick the air if I could.

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.

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