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!