Redcurrant Cupcakes

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I wanted to make something new so I went to the shops and looked at the fruits but could only find the regulars so I ended at the isle where you can find the conserves. That’s how I found the Redcurrant Sauce and thought I’ll give it a try. I used one little jar and divided the sauce between the batter and the frosting too.
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The frosting it’s made from  whipped Double Cream + Mascarpone cream cheese + 1 tablespoon Redcurrant sauce + 1 tablespoon powder sugar (I also put few drops of red food colour to make the pink more intense).
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I had half of the whipped cream put aside and when piping the frosting on the cupcakes I filled the piping bag half side white cream and other half side pink cream and this is how I got this two coloured swirls.
Ah, and I tried out a new technique (well, new for me only of course),but had to be really quick with that photo shoot because the dusting sugar disappeared almost instantly from the top…
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The cupcakes are a simple vanilla cake recipe which I usually use as a base (my favourite is Laura Vitale’s recipe from Laura Vitale’s Kitchen: Raspberry Cupcakes -you just can’t go wrong with that!!!) – and I just stirred in the end 3/4 jar Redcurrant sauce -you can see the jar in the picture.
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