• 8oz unsalted butter, softened
  • 8ozsugar
  • 8oz self-raising flour
  • Pinch of salt
  • 4 medium Ontario eggs
  • 4 tablespoons semi-skimmed milk
  • 300g fresh Ontario red currants
  • 300g white chocolate, broken into small pieces

Chocolate Buttercream

  • 2 Ontario egg yolks
  • 3 ozicing sugar, sifted
  • 7 oz unsalted butter, softened
  • 200g chocolate melted and cooled to room temperature 



  1. Preheat the oven to 190C
  2. Beat the softened butter until it starts to lighten.
  3. Whisk together the dry ingredients until well mixed.
  4. Mix in the dry ingredients and the milk and eggs, alternating, into the butter. Beat well.
  5.  Fold in the red currants and white chocolate pieces.
  6. Bake approximately 15 minutes, until the cakes are raised and just starting to brown.

Making the buttercream:

  1. Whip the butter until lightened.
  2. Beat in the sugar. Beat the heck out of it until it is light and fluffy, adding the egg yolks midway through.
  3. Mix in the cooled-to-room-temperature and give a final beating. Allow to cool in the fridge before applying to the cooled cupcakes.
  4. Top with fresh Currants for decoration.