Black Currant Cupcakes

Ingredients

4 oz--110gm--1/2cup caster sugar
4 oz--110gm--1/2 cup unsalted butter or margarine
4 oz--110gm--1 cup plain flour
1 teaspoon of baking powder
2 eggs
1 tablespoon of milk
vanilla essence or the seeds from 1 vanilla pod
1 punnet of fresh black currants, washed and dried
Topping--butter cream , cream cheese or marscapone cheese

Method

Put the butter and sugar in a bowl and beat with a mixer or wooden spoon
Add the eggs one at a time and beat each one well.
Add the milk and vanilla flavouring of your choice and mix.
Add the flour, baking powder (sieve together into the bowl with the other ingredients) and mix gently together.
Divide into cup cases and fill 2/3 s full.
Large cupcakes cook at for 15 to 20 minutes, small cupcakes for 12 to 15 minutes, both at gas 5, 375F or 190C in the middle of an oven.
Remove and cool
Put butter cream, marscapone or cream cheese on the top of the cupcakes.
I topped off the cupcakes with fresh blackcurrants
This makes about 10 cupcakes , double up recipe for more cupcakes.
Variations
1. Add 1/2 cup of fresh blackcurrants to the mixture after the eggs.
2. Add lemon zest to the mixture for a tangy base.
3. Remove top and fill with blackcurrant Jam and then the fresh blackcurrants