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Red Currant Meringue Cupcakes

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  • Author: Bake to the roots
  • Prep Time: 30
  • Cook Time: 40
  • Total Time: 90
  • Yield: 18 1x



For the cupcakes

  • 18 oz. (500g) red currants
  • 1/3 cup (40g) sugar
  • 1/2 cup (110g) butter
  • 2 1/3 cup (300g) all-purpose flour
  • 2 tsp. baking powder
  • 2 eggs
  • 2/3 cup (80g) confectioner’s sugar
  • 3/4 cup plus 2 tbsp. (200ml) milk

For the merengue

  • 3 egg whites
  • 1/2 cup (100g) sugar
  • 1⁄4 tsp. ground ginger (optional)


  1. Preheat the oven to 350˚F (175°C). Line muffin tins with paper liners.
  2. Wash and clean the currants (save some for the decoration), remove the stalks and let dry. Mix the currants with the sugar and set aside.
  3. Melt the butter and let cool for a few minutes. Whisk together the eggs, confectioner’s sugar, milk and melted butter. Mix the flour with the baking powder and fold into the egg mixture until well combined. Carefully fold in the sugared currants. Fill into the prepared muffin tins and bake for 25-30 minutes.
  4. While the cupcakes are baking prepare the meringue. Beat the egg whites until soft peaks form. Slowly add the sugar and ginger (optional) and continue beating until stiff peaks form. Top the cupcakes with the meringue – either with a tablespoon or fill into a piping bag and pipe onto the cupcakes. Bake for another 10 minutes until the meringue starts to brown slightly. Turn off the heat and open the oven, but let cupcakes in the oven for 2-3 minutes. Remove from the oven and let cool completely on a cooling rack. Decorate with the reserved currants.


  • Enjoy baking!