Friday, August 19, 2011

Red Currant Meringue Cupcakes

Red currants are usually not everybody's favorite berry. A lot of people probably find them too sour. I am not a big fan of eating them raw myself, but they are very versatile for baking and desserts. You should try making a sorbet, or sprinkle a few of them over your müsli. I also like to make red currant curd and jelly. The black variety has a stronger almost bitter taste and is best known to make Cassis.

These cupcakes I made here have just a slight tartness to them. The meringue topping balances the sweet and sour delicately. A hint of ginger added an interesting taste. Everyone who tried them did not even think it was ginger; they were just wondering why it tasted so good.

Red Currant Meringue Cupcakes
(adapted from

500 g red currants
40 g sugar

100 g butter
300 g flour
2 tsp. baking powder
2 eggs
80 g powdered sugar
200 ml milk

3 egg whites
100 g sugar
1⁄4 tsp. freshly ground ginger

Preheat the oven to 180° C (350° F). Line a 12 cup muffin pan with paper liners.

Reserve some currants for decoration. Clean the remaining berries, take them off the stalks and let dry. Then mix with 40 g of sugar.

Melt the butter and let cool for a few minutes. Whisk together the eggs, powdered sugar, milk and butter. Mix the flour with the baking powder, put through a sieve over the egg mixture and fold together. Now carefully fold in the sugared currants.

Fill the dough into the prepared muffin pan and bake for about 20 minutes.

In the meantime beat the egg whites until soft peaks form. Slowly add the sugar and ginger while you continue beating until stiff peaks form. With the help of a tablespoon put the meringue on top of the cupcakes. Put back in the oven for another 10 minutes, until the meringue starts to brown. Let cool completely on a wire rack and decorate with the reserved currants before serving.

Enjoy and Guten Appetit!
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