I picked blackcurrants from our plot yesterday, and as well as two jars of jam, made these gorgeous little cup cakes!
The recipe was from Sarah Raven’s wonderful garden cookbook, but was basically a regular sponge with a handful of blackcurrants added. Save some currants because you will need some to make the pink juice and some of the best to decorate the tops. The icing was made with icing sugar, the juice of a lemon and real blackcurrant juice – Barbie pink has never been so healthy!
Breathtakingly simple and absolutely delicious!
