Currant Vanilla Cupcake

Name: Currant Vanilla Cupcake
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 60 g butter (softened); 80 g sugar; vanilla pod (seeds scraped), half; 1 egg; 60 g milk; 100 g flour; baking powder, half tsp; 50 g currants (washed and dried); salt, a pinch; 10 cl liquid cream; 1 tsp powdered sugar; vanilla pod (seeds scraped, for cream), half

Mini French cupcakes made with fresh gooseberries and vanilla, topped with whipped vanilla cream.

45 min

Easy

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Ingredients

butter (softened) 60 g

sugar 80 g

vanilla pod (seeds scraped) half

egg 1

milk 60 g

flour 100 g

baking powder half tsp

currants (washed and dried) 50 g

salt a pinch

liquid cream 10 cl

powdered sugar 1 tsp

vanilla pod (seeds scraped, for cream) half

Instructions

Preparation

Preheat oven to 160°C (setting 5-6). Beat softened butter and sugar together until creamy. Add vanilla seeds, egg, and milk, continue beating.

Mix batter

Mix flour, baking powder, and a pinch of salt together, stir into butter mixture until batter is uniform. Wash and dry currants, gently fold into batter.

Bake

Pour batter into 6-cup muffin tin lined with paper liners, about two-thirds full. Bake in preheated oven for 18-20 minutes until surface is golden. Test with a toothpick; if no wet batter clings when removed, they are done. Cool on a wire rack.

Make vanilla cream

Whip liquid cream with powdered sugar and vanilla seeds into whipped cream. Pipe the cream onto the cupcakes using a round tip. Store in refrigerator.