Redcurrant Cupcakes

Preheat oven to 200ºC (390ºF) . Line cupcake tin using 12 cupcake paper cases.

Place the sugar and butter into a mixing bowl and mix together using an electric mixer right until the mixture starts to appear very light and very fluffy. Very gradually and carefully whisk in the eggs, and then flour. Add the milk and gently fold all of the ingredients together.

Divide cupcake mixture between the 12 paper cases. Bake for 15 minutes until the cupcakes have risen and appear a pale golden colour. Cool on a wire rack.

For the frosting:
Carefully remove stems of redcurrants using a fork. Place gently into an electric food processor. Process until smooth. Add half of the icing sugar. Process again until combined, then add the remaining icing sugar. Mix again until smooth.

Spoon redcurrant icing onto the top of the cupcakes and finish with 2 to 3 fresh redcurrants on top.