- 120 g/ 4¼ oz of butter
- 150 g/ 5¼ oz of caster sugar
- 180 g/ 6¼ oz of self-raising flour
- 2 eggs
- 3 tbsp of fresh milk
- 3 tbsp of marmalade
- 2 tsp of grated orange rind
- ½ cup of dried black currants
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- Prepare the oven by preheating it at 180°C/
350°F.
- Blend butter and sugar till light and creamy.
- Add eggs one at a time and beat the mixture until well combined.
- Add in marmalade and orange rind.
- Blend in flour (reserve 1 tbsp of flour) and milk half at a time into the mixture. Mix to form batter.
- Mix black currants with 1 tbsp of flour. Fold in the cake batter and mix the batter evenly.
- Spoon suitable amount of batter into each cupcake tin.
- Bake the cupcakes for about 30 minutes till lightly brown.
- After baking, leave the cakes for cool in
their tins for about 10 minutes.
- After cooled down, transfer the cupcakes to wire rack.
- This recipe will produce around 12 pieces of cupcake.
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