I was at the Kingston market the other day and came across these amazing translucent white currants. They are really sour but go so well with the sweetness of the muffin and icing. The lemon flavour of the muffins is so powerful but not overbearing, and every so often you'll get a little zing from the currants. Red currants would be amazing in these; a bright red in the pale lemony colour of the muffin. These muffins are great on their own but jazz them up with some raspberry butter cream icing and people will be going crazy. This recipe will make 12 muffins.
Lemon currant muffins
2 cups all-purpose flour
1/2 cup + 2 tbsp sugar
1 tbsp baking powder
pinch of salt
1/2 cup butter, melted
1/2 cup lemon juice
zest of 2 lemons
1/2 cup fresh currants
Raspberry butter cream icing
1/2 cup butter, softened
2 1/2 cups icing sugar
1/2 tsp vanilla
1/4 cup fresh or frozen raspberries (thawed)
Preheat your oven to 350 degrees Fahrenheit. Grease and line a 12 cup muffin tin.
To make the muffins, combine the flour, salt, sugar and baking powder together in a bowl and whisk.
In another bowl, whisk together the melted butter, eggs, lemon juice and lemon zest. Add it to the dry ingredients and stir together. Add the currants.
Fill the muffin cups with a 1/4 cup of muffin batter.
Bake for approximately 25 minutes or until a skewer inserted in the middle of the muffin comes clean.
Set aside to cool while you make the icing.
To make the raspberry icing you will need a hand or stand mixer. Mix the butter, vanilla and icing sugar together on medium speed until creamy. Add the raspberries and mix on medium speed until light and fluffy (about 2 minutes).
Ice the cooled cupcakes and top with fresh raspberries and currants.