Firstly we want those currents to soak up some orange juice. So add currents and orange juice to a small bowl and allow to sit for about 30-45 minutes. Drain a set aside.

Flick oven onto 180°C bake or 170°C Fan bake.

For the cupcakes, sift together all the dry ingredients in to a free-stand mixer and then fold through the currents.

Add the eggs and butter and beat for 1 minute. Lower the speed and add the milk below given one last blast.

Fill paper cases about two-thirds full and bake for about 15-20 minutes or until cake springs back when touched. Remove from oven and allow to cool completely.

For the buttercream, beat butter in a free-standing mixer for 5 minutes, scraping sides down occasionally.

Sift icing sugar and add to the butter in two stages, beating for another 3 minutes between additions. On a slow speed add the milk then turn mixer speed back up for another 5 minutes.

Once the cupcakes are cool, pipe a thin cross over top of the cupcakes, serve and enjoy this easter cupcake treat.