I made chocolate cupcakes yesterday and wanted to make use of some of the last of the fresh back currants in them. Instead of tossing a handful of black currants into the batter (which would have been lovely), I used the fruit to make a black currant icing—tart, sweet, and shockingly pink!
You could do this with frozen currants, too, and it’s not difficult. The result is worth the bit of extra work.
100 g softened butter
3/4 cup fresh black currants
1 cup icing sugar
Place the black currants in a sauce pan and cook until soft—3-5 minutes. Press them through a sieve to remove seeds and skins. Set the puree aside to cool to room temperature.
Beat the butter until fluffy. Add 3 tablespoons of the black currant puree and beat until uniformly mixed. Sift the sugar over the butter mixture and beat until smooth. Adjust by adding more sugar or puree until the icing is spreading consistency.