Ingredients:
For 6 cupcakes
• 60gde butter
• 80gde sugar
• 5% vanilla
• 1 egg
• 60gde milk
• 100 g flour
• 34 tbsp. Coffee baking powder
• 50 g currants
• Salt

For the cream
• Locoid Cream whipping
• 1 tablespoon, teaspoon of sugar ice
• ½ vanilla bean

Method:
Preheat oven to 160 ° C (gas mark 5-6).

Whip the soft butter with sugar until a creamed mixture. Add the pulp of vanilla bean, the egg and milk while continuing to whisk.

Mix the flour with yeast and a pinch of salt. Incorporate the above mixture to a paste homogeneous. Wash and dry currants. Then add them gently into batter.

Pour the batter two-thirds in 6 muffin topped boxes of paper. Put in the oven for 18-20 minutes (the crust should blondes). Check the cooking with the tip of a knife (or toothpick) which should come out clean.

let cool on rack.

Whip the cream with the icing sugar and pulp vanilla. Fill the cupcakes with a pocket plain tip. Keep cool.

Currant and vanilla cupcakes Recipe