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 kuechengoetter.de)

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!

5 comments:

The Procrastobaker said...

I adore the slight zip of red currants, and im so glad to hear your cupcakes retain that tang just a little rather than drowning it in sugar! These look so so gorgeous, i havnt seen a recipe quite like this and i know they would taste just as good :) lovely!

Tres Delicious said...

I love the photos, lovely presentation. Wish I was having them on my kitchen table, they so mouth watering.

NKM photos said...

Mensch, das sieht lecker aus! I planted red currants several years ago, but only have enough for a couple of bowls. I've pinned this recipe on pinterest.com, so I'll have it next season. :D

Tara @ The Butter Dish said...

Absolutely stunning and they looks wonderful. What a truly lovely combination. I also love that glass cupcake server.

crumbsoflove said...

These look so good. I am never sure what to do red currants when I see them in the store. I LOVE your cupcake tray- it's beautiful!

Post a Comment

Related Posts Plugin for WordPress, Blogger...