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Currant Cupcakes Recipe
|Soft shortening||3⁄4 Cup (12 tbs) (Part Butter)|
|Sugar||3⁄4 Cup (12 tbs)|
|Corn syrup||1⁄4 Cup (4 tbs)|
|Grated orange rind||2 Teaspoon|
|Grated lemon rind||1⁄2 Teaspoon|
|Sifted all purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Currants||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3257 Calories from Fat 1513
% Daily Value*
Total Fat 171 g263.1%
Saturated Fat 43.4 g217.1%
Trans Fat 20.2 g
Cholesterol 634.4 mg
Sodium 1513.9 mg63.1%
Total Carbohydrates 400 g133.3%
Dietary Fiber 12.1 g48.2%
Sugars 181.6 g
Protein 43 g86.5%
Vitamin A 16.4% Vitamin C 104.6%
Calcium 37.1% Iron 82.4%
*Based on a 2000 Calorie diet
Line 20 large muffin cups with paper baking cups.
Cream shortening, sugar and corn syrup together until fluffy.
Add eggs one at a time and beat well after each addition.
Stir in orange and lemon rind.
Sift flour, baking powder and salt together into creamed mixture and blend.
Stir in currants.
Spoon batter into paper baking cups filling 1/2 to 2/3 full.
Bake 20 to 25 minutes or until tops spring back when touched lightly in centre.