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Baby Currant Cakes
The perfect petite cake for the lunch box or afternoon tea. They are perfect for small or large fingers. The cakes will last for up to a week in an air tight container.
: 15 minutes
: 10 minutes
: 36 servings
125g butter (softened)
2 cups SR flour
Pinch of salt
2/3 cup caster sugar
1/2 cup milk
Splash of vanilla essence
1 cup currants
Pre heat oven to 180C.
Place small cup cake cases in a mini muffin tin.
Cream butter, caster sugar and vanilla essence in a mix master until light and fluffy.
Add eggs one at a time. Beat well.
Sift SR flour with the pinch of salt into a bowl.
Fold through flour and milk into mixture.
Fold through currants.
Using a teaspoon put small spoonfuls into the cupcake cases.
Place in oven and cook for 10 minutes or until golden.
Place on a wire wrack to cool.
Sprinkle over some icing sugar to serve(optional).
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