If this entire blog wasn’t milo Cupcakes & Condensed Milk Icing enough of a testament to my extreme sweet tooth, I’ll share another bit of information. Throughout most of primary and high school my Mum could not get me to drink plain water, no matter how hard she tried. For those of you not familiar with Ribena, it’s a super sweet blackcurrant cordial and I used to drink buckets of it.
I’m not quite sure why I stopped drinking it as much, but I think it was replaced with an addiction to apple juice boxes when I moved to Sydney. I was a little worried since I figured the cordial was probably not strong enough in flavour to make my cake batter and icing taste distinctly of blackcurrant. It worked like a charm, these cupcakes taste just like ribena. Does anyone love blackcurrant pastilles as much as me? I usually force myself to avoid them because if I buy them I will eat the entire pack in one sitting and end up with a black tongue, purple lips and a crazy sugar high. I used my foolproof cupcake recipe as the base of the cake batter, replacing the liquid with ribena and reducing the amount of sugar. That’s why it’s my foolproof cupcake recipe, it seems to handle whatever kind of crazy adaptations I make to it.
The cake itself doesn’t have a super strong flavour of blackcurrant, just a pretty purple hue. There’s so much about these cupcakes that are very me. And they really do taste like ribena, even though the thing making them taste like ribena isn’t the ribena haha. There are two options for preparation, either work just as well as the other. Combine all cake ingredients in a food processor and blend for 2 minutes. If you have extra time and are worried about over-mixing the flour like me, blend the ribena, butter, sugar and eggs together first for one minute, then add the flour and blend for another minute.
It’s usually easiest to use a table spoon to scoop the batter and then drop it into your paper cases. Bake in the oven for 10-15 minutes or until golden and a skewer inserted into the centre comes out clean. Cool in tin for 5 minutes and then carefully remove and cool cakes on wire rack completely. Beat chopped butter in a large mixing bowl with an electric mixer on high until smooth and fluffy. With the mixer on low, gradually add sifted icing sugar until combined, then beat on high until smooth and fluffy. Add ribena and jam gradually, you may need to add extra icin sugar to ensure your icing is the right consistency.
It should be smooth but not runny. I used to be obsessed with ribenna and I always used to save the blackcurrant pastiles til last because they were the best! Just when I thought I was on cupcake hiatus you go and post this YUM! Yum, those are so beautiful, and they sound delicious too! Awe, they look so pretty and yummy! I recently discovered blackcurrent jam as well, it’s so fantastic. I love Ribena and blackcurrant pastilles are my favourite!