for the sweet-sour effect

 YOGHURT & REDCURRANT CUPCAKES

INGREDIENTS:

• 1.5 sticks butter (150g, unsalted)
  
• 0.5 cup caster sugar
• 3 eggs
• 1.5 cups flour
• 0.5 teaspoon baking powder
• 0.5 teaspoonsbaking soda
• 2 teaspoons vanilla sugar
• 1 pinch salt
• 1 cup natural yoghurt

• 2 cups cream cheese
• 1.5 bars white chocolate (150g)
• 2 cups redcurrant

INSTRUCTIONS:

1. Beat together the butter and the sugar. One by one, add the eggs.

2. Combine the sifted flour, baking powder and soda, vanilla sugar, and salt.

3. Gradually, add the dry ingredients and the yoghurt to the butter mixture. Stir thoroughly.

4. Fill paper liners with the batter (half way up). Put half a cup 
of currants into the batter. Distribute them evenly to each batter-filled liner.

BAKE:   18 min.   180° C

5. Melt the chocolate in a double boiler and let it cool.

6. Combine the cream cheese and the chocolate. Let it cool for 
about half an hour.

7. Top the cooled cupcakes with the cream cheese frosting and 
garnish them with ther rest of the currants.