- 1
- 5 mins
- 30 mins
Ingredients
- For Balsamic – Currant Filling:
- 1 1/2 cups flour
- 1/2 tsp. salt
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 5 tablespoons butter
- 3/4 cups sugar
- 1/2 cup sour milk – (milk plus 1 tps. Vinegar or lemon juice – let milk sit a minute)
- 1 egg
- 1/2 cup currants (or raisins)
- 1 tablespoon balsamic vinegar
- 1/4 cup brown sugar
- Sugar Topping:
- 1 tablespoon sugar
- 1 tablespoon brown sugar
Preparation
Step 1
Preheat Oven 350 degrees:
Combine the milk and vinegar and let sit until ready to use.
In a large bowl combine the flour, baking powder, baking soda and salt.
In a mix-master combine the butter and sugar; mix until smooth. Add the egg and continue to mix. Add the sour milk while still mixing on low.
Slowly add the flour mixture, while mixing on low.
In a food processor combine the currants, brown sugar and balsamic vinegar and process for a second or two.
Prepare the cupcake tins with butter or paper cupcake holders.
Fill halfway with the batter; followed by a teaspoon of currant filling and fill the rest of the cupcake with batter.
Finish each cupcake with a sprinkle of the sugar topping.
Bake 20 – 25 minutes or until toothpick test comes out clean.