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You are here: Home / Recipes / Baking / Cupcakes / Recipe: Blackcurrant Valentine’s Cupcakes Recipe

Recipe: Blackcurrant Valentine’s Cupcakes Recipe

Published on February 12, 2011 by Helen 5 Comments
Last Updated on December 4, 2018

Jump to Recipe - Print Recipe

I think that nothing says “I Love You”  quite like a homemade or personalised gift .   A cupcake is the perfect home baked gift, pretty, delicious and individual.

Valentines cupcakes with pink frosting and love hearts

For my Valentine I baked cupcakes using Pixley Berries cordial in the cake and the icing, which gave a delicate taste of blackcurrant and a pretty pink colour to both sponge and frosting.

I am a huge fan of “posh” cordials and juices, it is all to easy to fall into the habit of reaching for a glass of wine at the end of the day, when a large glass of something non alcoholic can be just as delicious, refreshing and considerably better for you.

The delightfully named Pixley Berries are delicious blackcurrant based cordials free from preservatives, additives, artificial flavours and are made not-from-concentrate.   Made from blackcurrants grown at Pixley Court in Herefordshire, the cordials are available in three flavours.  Blackcurrant – a refreshing not too sweet cordial, with a lovely deep colour.  Blackcurrant & Raspberry – is lighter, fruitier and sweeter than the 100% blackcurrant, with the flavour raspberries and pears clearly identifiable.  Blackcurrant & Ginger is the most “grown up” of the cordials, with its nicely balanced hint of ginger.

As well as baking with them the cordials can be enjoyed with iced water, or added to white wine, fizz or gin.    Also perfect as a winter warming hot cordial either simply with boiling water, or spruced up to a hot toddy with the addition of cinnamon, brandy or rum.

If you need an excuse to enjoy the cordials, blackcurrants are packed full of antioxidants and vitamin C.    According to research done by the Common Cold Centre in 2007, hot cordials can help to reduce cold symptoms too.

Valentines cupcakes with pink frosting and love hearts

 

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Pink Valentine's Cupcake
Print Recipe
5 from 1 vote

Table of Contents

  • Pixley Berries Valentine Cupcakes
    • Ingredients
    • Instructions
    • Notes

Pixley Berries Valentine Cupcakes

Sweet berry cupcakes perfect for Valentine's Day
Servings: 10 cupcakes
Author: Helen Best-Shaw
Prep Time8 mins
Cook Time12 mins
Total Time20 mins

Ingredients

For the Cakes

  • 1 egg (free range please)
  • 75 g plain flour (or use self raising and omit the baking powder)
  • 50 g sugar
  • 62 g butter (or baking margarine – softened)
  • 1/2 tsp baking powder
  • 3 tsp Pixley Berries blackcurrant cordial
  • Few drops pink food colouring (optional)

For the Frosting

  • If you will be spreading rather than piping your frosting you will need rather less.
  • 75 g butter
  • 250 g icing sugar
  • 1-2 tbs Pixley Berries blackcurrant cordial

Instructions

For the Cakes

  • Add the eggs, butter, flour, sugar, baking powder & salt to a bowl and beat with a hand whisk until blended.   Add the cordial and briefly mix again.   The batter should be loose enough to dollop off a spoon.
  • Line a bun tin with fairy cake cases.   Fill each case 2/3 with batter and bake at 190C / GM 5 for about 12 minutes.

For the Frosting

  • The secret to fluffy buttercream is to beat the butter really well before you add any sugar.     I have also recently learnt the hand trick of making butter cream in the food processor to prevent the kitchen being covered in clouds of icing sugar.     You can make it with a hand mixer, but will need to add the icing sugar slowly to the butter.
  • Put the butter in the food processor bowl and process for a minute or so, until soft and fluffy.   Pour in the icing sugar and cirdial, put the lid back on and cover with a damp tea towel, and process again.   Scrape the sides down adding more cordial or icing sugar if needed and process again.
  • Decorate your cakes, using sprinkles and lovehearts.

Notes

Both raw cake batter and the frosting freeze well.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Pixley Berries Valentine Cupcakes
Amount Per Serving (10 cupcakes)
Calories 248 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Cholesterol 45mg15%
Sodium 104mg5%
Potassium 39mg1%
Carbohydrates 35g12%
Sugar 29g32%
Protein 1g2%
Vitamin A 365IU7%
Calcium 18mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Baked Goods, Baking
Cuisine: Cakes & Bakes
Keyword: Blackcurrant Valentine's Cupcakes, cupcakes
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Filed Under: Baking, Cupcakes, Recipes, Recipes by Holiday & Season, Review, Valentines Day, Winter Ingredients: Condiments & Sauces, Dairy, Eggs, Flour, Icing Sugar, Sugar

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    Recipe Rating




  1. Miss Whiplash

    5 stars
    Beautiful :-)

    Reply
  2. Majella

    5 stars
    Really gorgeous.

    Yum yum

    x

    Reply
  3. Sarah, Maison Cupcake

    I can almost taste the fruit looking at these. I really like the sound of posh cordial, it might help me stay off the lemonade!

    Reply
    • Helen

      And good for you to boot Sarah!

      And you can also feed them to Ted.

      Reply
  4. C

    5 stars
    These look fabulous Helen, so much so that I decided to make them myself. Thank you for a lovely recipe.

    http://cakecrumbsandcooking.blogspot.com/2011/02/spiced-berry-cupcakes.html

    Reply

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Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
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