It was all going so well until I realised I had no muffin cases. Not to worry though as I had cupcake cases coming out of my ears. I was under the impression that the two weren’t too dissimilar but the sides of the cupcake cases would not come up high enough in the muffin tin. I could have gone out to get some muffin cases but frankly I couldn’t be bothered and I wanted to sink my teeth into freshly baked cake as soon as possible. Fortunately I had some silicone cases I could use.
You will need:
1 punnet redcurrants
50g white chocolate
2 eggs, beaten
75g caster sugar
225ml milk
100g butter, melted
275g self raising flour
(muffin cases)
Remove the redcurrants from their stalks. It’s very easy if you pull down the stalk in the right direction; potentially messy if you don’t as redcurrants could ricochet in all directions. Chop the chocolate into small pieces. I used pretty standard white chocolate for this as I wanted chewiness rather than an overtly creamy flavour.
Mix together the eggs, sugar, milk and butter then sift in the flour. Apparently it should only take something like eight stirs maximum to get the flour mixed in when making muffins. I figured that because I was actually making cupcakes I would mix lightly but sufficiently. Mix in the redcurrants and white chocolate.
Put the mixture into the cases. I’ve seen a few novel ways of doing this my favourite being using an ice cream scoop but I stick to two teaspoons, it works every time and you have some left to lick off afterwards. Bake in a preheated oven at 190C for 25-30 minutes.
Considering I set out to make muffins and ended up making cupcakes they were a great success. The redcurrants burst and their wonderful red juices spilt through and over the tops of the cakes. The white chocolate turned almost toffee like and caramelised which contrasted with the tart berries. This mixture made 18 cupcakes so even after eating plenty there were still some left for the week. Next time I will ensure I have muffin cases because technically I am still yet to make them.
Oh..I haven’t seen re currant in Australia 🙁 one of my favourite currant! And with white chocolate in cupcakes.. sounds perfect!
They look fabulous, just an amazing splash of colour. One of those happy accidents! And for me the bite-sized (okay, two-bite-sized) cupcakes are better than wading through a big wodge of muffin.
Oh those look so good…I can almost imagine sinking my teeth in to one of those…
I haven’t had redcurrants for ages! I love these muffins. Love their bright colour too!
This looks delicious! What a combination! I was always wondering what the difference between cupcake and muffin cases. Now I know 🙂
How pretty! The redcurrants have come up really well in your photographs Caroline. Really like the size of the muffin as well – not too big – just right 🙂
A dekicious flavour combination with killer looks my friend, lovely 😀
Cheers
CCU
These are truly stunning! I love the vibrancy of the currants…which are hard to find around here 🙁 I bet these would be yummy with raspberries, too…and I love that you added white chocolate…mmmmmm.
Caroline, these muffins are so gorgeous. Love how vibrant they are. I would love to have some of these for sure. White chocolate and currants sound divine.
Those muffins are gorgeous!!
Gorgeous cupcakes with lovely combo of white chocolate and blackcurrants!!Looks absolutely delicious 🙂
You’ve never made muffins before! So glad you remedied that as these are spectacular for your first go 🙂
They remind me of Christmas!
I never thought about the difference between muffin and cupcake cases. You are right! I like the idea of the flavor of white chocolate dough. My kids love cupcakes, but I am more keen on muffins with my cup of tea/coffee.
The redcurrents look like little gems… so yum.
sometimes i couldnt be bothered too about muffin or cupcake cases. YOur muffins are so pretty, i never seen red currants here but the colour and bursting from the currants looks tempting!
Oh gosh – red current add the perfect sweet-tart!
i’m dying to try a currant, i’ve never seen them here! i bet these taste fabulous with that sweet and tart flavor combination!
Those are so gorgeous with the red currants in them! I would have thought the same thing about muffin and cupcake liners–who knew?
Yum, I don’t think there is anything similar in Food on Friday: Berries and currants so you might like to link this in.
Have a great week.
The redcurrants have been put to very good use and look fabulous – I may well have a go at making these. I have two redcurrant bushes and have a stash of redcurrants hiding in the freezer.
These look really yummy!! I’ve never really seen red currants in muffins before but they seem like a really good idea!!! I’d love to try one of these and I love the addition of white chocolate too!! A great job for your first muffins!! 🙂
beautiful! those currents are gorgeous 🙂