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Currant cup-cakes

Old-fashioned cup-cake recipe with currants and nutmeg.

24 muffin-sized cup-cakes.

Ingredients

  • 1 cup sugar
  • ¾ cup butter (175 gram)
  • 4 eggs
  • ½ teaspoon nutmeg
  • 2½ cups flour
  • 3 teaspoons baking powder
  • ¾ cup currents (or 1 teaspoon vanilla of you don't have currents)
  • ¼ cup milk

Method

  1. Cream butter and sugar until pale.
  2. Add eggs one by one and mix.
  3. Use a second container to sift dry ingredients together. Add currents.
  4. Alternatively, add small portions of milk and the dry ingredients to the creamed sugar, butter and egg mixture.
  5. Spoon batter into muffin pan.
  6. Bake for 20 minutes in oven at 180°C

Keep well if stored in an air-tight container.

Notes: 

We place paper cups in the muffin pan, or, for a bit of extra fun, flat-bottomed ice cream cones. If you live in New Zealand, use Pam's (their bottoms are the flattest).