Crispy cupcakes with redcurrant

This is one of my favourites summer recipies for cupcakes, they're very refreshing, a little bit sour but the end result is incredible! If you're not a fan of acidity, you can put more sugar, but I don't like killing the natural taste of currant. This recipe is a little laborious but the faces of my friends when they saw it - priceless! :) 

Ingredients for shortcrust pastry:

• 450 g of flour
• 150 g of butter, cold
• one yolk
• 100 g of powdered sugar
• 3 spoons of milk, cold

Stift the flour, add butter, yolk, sugar, milk, then knead it fast, wrap with the foil and put into the fridge for 1-2 hours.

Prepare a classic mold for cupcakes, butter it and sprinkle with flour. 

 Filling: 

• 500 g of redcurrant
• 3 spoons of potato flour
• 150 g of sugar

Additionally: 1 egg mixed with 1 spoon of milk to spread the cupcakes.

Redcurrant mix with potato flour and sugar. Remove the pastry from the fridge. Sprinkle lightly with flour, roll it out to a thickness of about 3 mm. With wide cup cut the wheel and put the on a muffin form, pushing the sides to the form. Put the filling inside. Of the remaining pastry cut short strips and place them on the cupcakes. Spread with bitten egg. 

Bake at 190° C for about 25 minutes (at the nd of the cooking, the filling of currant starts to boil inside over muffins). Remove, cool in forms. At the end you can sprinkle the cupcakes with powdered sugar.

Good luck!