Currant cup-cakes

This is an old-fashioned recipe for cup-cakes, with currants and nutmeg For a bit of extra fun, we bake them in flat-bottomed ice cream cones.

Makes 24 muffin-sized cup-cakes.


  • 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


  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



Store in an air-tight container.