8 tbsp butter, softed, or soft margarine
generous 1/2 cup superfine sugat
2 large eggs, lightly beaten
4 tsp lemon juice
scant 1 1/4 cups self-rising white flour
3/4 cup currants
2-4 tbsp milk, if neccssary
STEPS:
Preheat the oven to 375oF/190oc. Put 18 paper baking cases in a muffin pan, or 18 double-layer paper cases on baking sheet.
Put the butter and sugar in a bowl and beat to gether until light and fluffy. Gradually beat in the eggs, then beat in the lemon juice with 1 tablespoon of the flour.Using a metal spoon,fold in the remaining flour and the currants, adding a little milk if necessary to give a soft dropping consistency. Spoon the batter into the paper cases.
Bake the cupcakes in the preheated oven for 15-20 minutes, or until well risen and golden brown. Transfer to a wire rack and let cool.
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