White Chocolate Buttercream Cupcakes With Frosted Redcurrants

The perfect addition to your table at festive get togethers, but they are so delicious, why wait until Christmas to try them?! The sharpness of the redcurrants and the richness of the White chocolate buttercream is a cupcake marriage made in heaven!

Take 12 chocolate cupcakes. To decorate with the white chocolate buttercream you will need:

• 200g white chocolate
• 280g unsalted butter
• 280g icing sugar
• 1tsp vanilla extract
To make the white chocolate buttercream:

Gently melt the white chocolate in a heatproof bowl over a pan of barely simmering water. Leave to cool slightly. In a large bowl, beat the butter until light and fluffy, and then gradually add the icing sugar together until creamy. Beat in the chocolate and vanilla extract.

Pipe a buttercream swirl onto the top of the cupcake. To frost the decorative red currants you will need:

* A generous bunch of redcurrants for each cupcake (for dramatic effect)
* A whisked egg white
* Caster Sugar

Lightly whisk the egg white, and brush over the redcurrants. Then generously dip into caster sugar, ensuring an even coverage. Set aside on some baking parchment over night and allow to dry. Delicious!