Brandy Cupcakes

Delightful little cakes.
You will need..

2 Eggs.
110g Castor Sugar.
60g Butter, melted and cooled.
1 tablespoon Brandy.
100g Plain Flour.
1/2 teaspoon Baking Powder.
40g Currants or Sultanas. (I used currants)

For the Syrup..

110g Castor Sugar.
125mls Water.
1 tablespoon Brandy.

Method

Syrup.
Combine sugar and water in a small saucepan, stir over low heat until sugar has dissolved. Bring to the boil and boil for two minutes, cool and then add brandy. Now set aside for later.
Preheat oven to 180c.
Beat the eggs until really fluffy, gradually add the sugar, beating until light and thick.
Fold in the melted butter, brandy, sifted flour and baking powder and last, the currants.
Divide mix between 12 cupcake cases in tin.
Bake for about 12-15 minutes or until golden brown in colour.
Take out of the oven and brush tops of cupcakes with the brandy syrup, while still hot.
Allow to cool on a wire rack. Can be eaten straight or served with cream or ice-cream.