Red currant cupcakes
Red currant cupcakes
Sometimes I have this thing in my mind that comes out completely wrong when I take it out of the oven and these little darlings where – unfortunately – no exception. I had a box of red currants in the fridge that needed to be eaten desperately and it had also been a while since I last made cupcakes, so I figured why not combine the two?
And so I did; I experimented a little bit with the batter adding some almond flour in there to spice up the flavor (and I love almonds) and then I added the currants. As you can very clearly see what happened, is that they all sunk to the bottom of the forms. I have – in the meantime – heard advice as to cover them in a bit of flour of icing sugar before putting them in the batter to prevent them from sinking. The funny thing is that I have never had this before. I mean I have never made cupcakes with red currants before, but I have made them with apple or pineapple or raisins and possible some other fruits I can’t remember, but never before has any sinking occured. It could be the change in the batter that I made or maybe it’s the currants? Do you have any suggestions on how to fix this problem for next time?
There were no issues in the taste department as they did taste very good. I loved the moistness which the berries gave them and the sourness of the currants gave it that little bit of extra that I like so much. But…. it just looks prettier if they do not sink! So if you have any hints, tips or tricks in that department; please let me know!
In the meantime I am getting ready for my holiday to Italy so lots of last minute work to be done as we are leaving by the end of next week. So forgive me for not being such a frequent visitor to your blogs for the time being! I will probably bore you soon with loads of Italy photos and I will be back visiting all your wonderful blogs by the end of June! Well, I am still here for a week and a half, but if you’re missing me, then you know why!
Appetizer
Asian
Bread
Breakfast
Desserts & other sweets
Healthy
I always hear that coating fruit with flour before adding it to batter will prevent it from sinking, but I can’t think of a time that I’ve actually tried that. They’re pretty anyway as upside down cupcakes! And, I bet they’re delicious.
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Simone (junglefrog) — May 26th, 2010 at 10:07
I sort of heard after I made these, but then I remember I had heard it before somewhere too. And thinking back; the pineapple and apple where all coated in something else (cinnamon, coconut) so that is probably why they never sank!
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They sure turned out pretty, even if they aren’t exactly what you had in mind.
I was going to mention the flour idea, but I also wonder if maybe you just needed to thicken up your batter a little bit.
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Simone (junglefrog) — May 26th, 2010 at 10:07
It should possible be a combination of both I think… but I am definitely going to try the flour idea for next time
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I think they turned out lovely! Having them turned upside down you could call them “upside down red currant cakes”.
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Simone (junglefrog) — May 26th, 2010 at 10:06
O haha… that is a great idea Peter! I should have thought of that myself…
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Yes, same as baking Christmas fruit cake so the mixed fruit will not sink to the bottom. Love your red currant cakes, very beautiful red and also nice way to present it upside down.
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Simone (junglefrog) — May 26th, 2010 at 10:08
I thought doing them upside down was the only way to show the contents of the cakes…
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Your pictures are stunning as ever and I think the tartness of the red currants will be a lovely surprise as you bite in the sweet cupcake!
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they look so gorgeous and so very dlish..
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Beautiful cuppies!
blowing peachkisses
The Peach Kitchen
peach and things
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Yes, when I fold in small berries like blueberries I toss them in a large pinch of flour. Does it work? Look at the blueberry streusel muffins I made recently and they are beautifully spread out all through the muffins so I guess it works. But no worry, Simone, I’ll take some of these scrumptious-looking cupcakes anyway. They look tender and moist and I’ll bet the currents give it a wonderful sweet-tangy bite. Wonderful!
And I am so jealous of your trip to Italy!!!
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Simone (junglefrog) — May 26th, 2010 at 10:09
And I am sooooo looking forward to Italy too! Three weeks of lovely food, nice company (we’re travelling with friends) and just doing nothing we don’t want to…
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Jamie — May 26th, 2010 at 10:13
Now THAT is the best holiday ever! Enjoy, Simone, and think of us… when are you back?
The currants add such a nice colour!
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These cupcakes are so beautiful turned upside down. I have to try it. Thanks for sharing.
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Oh these sound wonderful and they look so pretty!
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This looks like a happy mistake to me: Red Currant Upside Down Cupcakes. Your final photo celebrates them as only you could do in photography. I love love love the red currant. They certainly cannot be found here until late summer or fall… and then you have to know someone. I had so many trouble with infestations I had to give up growing my red ones.
Have a wonderful time in Italy. Take lots of notes. I cannot wait to hear every detail.
Valerie
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The last picture is just gorgeous! I love currants, in fact I saw the first berries of the year on my currant plant yesterday!
Have a great time in Italy! We were there last year, and it already feels like too long! Buon Viaggio!
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i would never have thought to put currants in cupcakes! I’d definitely follow the flour technique in order to get them not to sink. Have fun in Italy, I cant wait to see your beautiful photos.
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I wish red currants were local here. They are so beautiful, I want to try them!
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I love the photographs. The cupcakes look so good.
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These little cakes are so dainty and beautiful! I sure wish it were easier to find fresh currants around here… They’re quite the rarity!
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These are the prettiest upside down cakes I’ve ever seen Simone … gorgeous!
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It looks so beautiful I would loooove to make these….but red currants are so hard to find.
great photos
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The only trick I know is the one with the flour but I never tried it with fruit, only with chocolate chips. It worked.
Would you like the batter to be thicker? Maybe a thicker batter will prevent sinking? or, sinking so low?
Gorgeous photos!
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This is one of the prettiest cupcakes I have seen. We don’t get red currants here, which is a pity.
Have a wonderful vacation and see you when you get back.
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Red currants are so delicious! I bet those pretty cupcakes taste wonderful. Sweet and sour, mmmhhhh…
Cheers,
Rosa
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The cupcakes are beautiful just as they are. I like the red of the currants all along the top and dusted with powdered sugar. Looks yummy
Laura
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They look pretty regardless! I think it is more the batter than anything else.
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Those look sooo beautiful!!
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Red currant is the most beautiful fruit suitable to decorate just about anything, but when it blends into your cupcakes, it simply brings the best out of your baking, colorwise and flavorwise!!
Great choice of fruit and wonderful recipe!
Sawadee from Bangkok,
Kris
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Hey junglefrog. dont worry about the sinking currants. i think i would have done what you did, turn them upside down and it becomes a nice little cupcake with line patterns on top!
o and i LOVE ur food shots
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Like Lisa mentioned above..I’ve also heard about coating fruit with flour prior to adding to cake or muffin batter to prevent ‘sinkage’, but also never tried it. Regardless, I never thought of adding currants to cupcakes, but wow, after seeing yours..I can imagine the taste and the color is just so beautiful! I want your cupcakes (and I still want your stacked enchiladas as I look AGAIN at that dish of heaven).
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I’ve been very bad at reading blogs and commenting lately! I think I haven’t even told you yet how I like your new blog design. It’s gorgeous, so fresh and elegant. Your cupcakes look wonderful, they remind me a red currant cake my grandmother used to make for us.
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Stunning red currant cupcakes, dear Simone!!
They look quite fabulous!!!!
MMMMMMMMMMMMMMMMMMMMMMMMM,…lovely food!
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Simone I love the new look of your blog. It’s very well-thought out. I want to change mine. Did you do this yourself?
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