Blend butter, cream cheeses and sugar on med speed with paddle attachment for five minutes. Add vanilla and eggs to former mixture and paddle on medium for two minutes. In a separate container blend flour, baking powder and salt. Add one half the amount of the buttermilk plus half of the flour mixture and paddle on medium for two minutes.
Scrape mixing bowl then add the remaining amounts of buttermilk and flour mixture then paddle on medium for two minutes. Scrape mixing bowl then add currants and mix until incorporated.Scoop into paper lined muffin tins with a #16 scoop.Bake in a preheated convection oven for 17 minutes at 350° or 375° in a conventional oven. In a separate container whip remaining ingredients until smooth. Brush powdered sugar mixture onto warm muffins. Served as a Breakfast dish or at Tea these have always been a hit!
Ingredients
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3/4 cup softened butter
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3 ounces softened cream cheese
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2 cups + 2 T. granulated sugar
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2 teaspoons Vanilla
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3 3/4 cups Buttermilk
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1/2 cup beaten eggs
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2 cups cake flour
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1 1/4 teaspoons baking powder
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1/4 teaspoon sea salt
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1/3 cup dried currants
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1 cup powdered sugar
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1 teaspoon lemon extract
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2 teaspoons hot water
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