In July my baby brother turned 19, and as is tradition with special occasions (or any occasion really...), I baked some cake.
Now there are a number of things that I have in common with my little brother, one big one being our love for Ribena. Or 'bena, as it's more affectionately known. I have fond memories of sitting on the corner of my parents bed with 'bena & biscuits, watching Playdays on rainy afternoons.
For the cupcakes
- 1/3 cup / 80(ish)ml of Ribena cordial
- 225g self-raising flour
- 125g unsalted butter (at room temperature)
- 100g caster sugar
- 2 medium eggs
- 1 jar of blackcurrant jam
For the buttercream icing*
- 2 tbsp Ribena cordial
- 3 tbsp blackcurrant jam
- 210g butter (cut in to small cubes & removed from the fridge 30mins before)
- 375g sifted icing sugar
Luckily the majority of this recipe was already using the metric system, and what wasn't, I changed. For the Ribena cordial though you'll be best off using cups - this meant I finally got to use my matryoshka dolls measuring cups! yay!
(If you don't have an electric mixing bowl: cream the butter & sugar together until smooth, add the eggs one at a time and beat well. Then add the Ribena cordial and flour, mix until combined.)
2. Evenly distribute the mixture in to paper cases (I was able to make 24 using standard size cupcake cases) then bake in the oven for 10-15mins. When done, leave in the tins for 5mins before transferring them on to a cooling wire.
4. Once cooled, use a knife to cut the middle out of each cupcake. This is where the jam will go so be sure to cut a big enough section, then use a teaspoon to fill each hole with the blackcurrant jam. Pop the "lid" back on each one afterwards.
6. Eat & enjoy!
These cupcakes were wonderful! I highly recommend giving them a try. The cupcakes on their own were delicious and had a gorgeous texture - I'll definitely be using Ribena cordial to replace some of the sugar in cake mixture again! I'm also pretty happy with my first attempt at proper buttercream icing and at my first piping adventure, they don't look as bad as I initially thought but then, I'm going to eat them regardless, so it doesn't really matter :-)