Sugaring currants work best when you coat them with raw egg whites. Powdered egg whites can be used instead.
- Yield: Makes 4 dozen
Photography: JIM FRANCO
Source: Martha Stewart Weddings, Winter 2001
In a small bowl, whisk together egg white and 1 tablespoon water; apply a thin layer to each currant using a small paintbrush. Roll currants in sugar, place on baking sheet; set aside.
Using a pastry bag fitted with a #35 star tip, pipe a rosette of yogurt cream on top of each cupcake. Garnish each cupcake with sugared currants, and serve immediately.