Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/4 cup milk
- 1/2 cup currants
- 1/4 cup candied lemon peel
Special equipment needed:
- Cupcake liners
- Muffin tin
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until the batter is smooth.
6. Fold in the currants and candied lemon peel.
7. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Remove from the oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- Makes 12 cupcakes
Nutritional information:
- Calories per serving: 190
- Total fat: 9g
- Saturated fat: 5g
- Cholesterol: 55mg
- Sodium: 80mg
- Total carbohydrates: 25g
- Dietary fiber: 1g
- Sugars: 14g
- Protein: 3g
Substitutions for ingredients:
- Currants can be substituted with raisins or dried cranberries.
- Candied lemon peel can be substituted with candied orange peel or chopped candied ginger.
Variations:
- Add 1/2 tsp of ground cinnamon to the batter for a warm, spicy flavor.
- Top the cupcakes with a lemon glaze made from powdered sugar and lemon juice.
- Serve the cupcakes warm with a dollop of whipped cream or vanilla ice cream.
Tips and tricks:
- Be sure to cream the butter and sugar together until light and fluffy to ensure a tender, moist cupcake.
- Do not overmix the batter, as this can result in tough cupcakes.
- If you don't have cupcake liners, you can grease the muffin tin with butter or cooking spray.
Storage instructions:
- Store the cupcakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cupcakes, place them in a 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
- Dust the cupcakes with powdered sugar for a simple, elegant presentation.
- Top the cupcakes with a swirl of whipped cream and a sprinkle of cinnamon.
Garnishes:
- Candied lemon peel
- Fresh berries
- Chopped nuts
Pairings:
- Serve the cupcakes with a cup of tea or coffee for a cozy afternoon treat.
Suggested side dishes:
- Fresh fruit salad
- Green salad with a citrus vinaigrette
Troubleshooting advice:
- If the cupcakes are dry, try adding a tablespoon or two of sour cream or yogurt to the batter.
- If the cupcakes are too dense, try reducing the amount of flour by a tablespoon or two.
Food safety advice:
- Be sure to wash your hands and all utensils thoroughly before preparing the cupcakes.
- Store the cupcakes in an airtight container to prevent contamination.
Food history:
- Spotted Dick is a traditional British pudding made with suet, currants, and lemon zest. It is typically served with custard or cream.
Flavor profiles:
- Sweet, buttery, tangy, fruity
Serving suggestions:
- Serve the cupcakes warm or at room temperature, with or without a garnish.
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Region: British