1/2 c. sugar
1/4 c. water
1 tbsp. grated orange rind
1 c. dried currants
1 tbsp. rum extract
2 c. sifted flour
3 tsp. baking powder
1/2 tsp. salt
1/2 c. butter
3/4 c. sugar
2 eggs
1 tsp. vanilla
3/4 c. milk

Combine 1/2 cup sugar with water and orange rind in saucepan. Bring to boil; remove from heat. Add currants and rum extract. Let stand 15 to 30 minutes. Drain thoroughly, saving the liquid.

Sift together flour, baking powder and salt. Beat the butter, then gradually beat in 3/4 cup sugar, beating well. Blend in eggs and vanilla. Add the dry ingredients alternately with milk, beginning and ending with dry ingredients. Blend thoroughly after each addition. (with electric mixer, use a low speed.)

Blend in drained currants. Fill 20 to 24 muffin pans, lined with paper baking cups, half full. Bake in moderate 350 degree oven for 20 to 25 minutes. Prick tops.

Heat the reserved syrup. Spoon 1/2 teaspoon over each cupcake immediately after baking. When cool, sprinkle with sifted confectioners' sugar, frost with glaze or serve plain.

ORANGE GLAZE:

Cream 1 tablespoon soft butter with 1 cup sifted confectioners' sugar. Add 1 tablespoon grated orange rind and 1 tablespoon milk; beat until smooth.