1/2 c. (1 stick) butter, softened
1/2 c. sugar
2 lg. eggs
2 tbsp. milk
2 tbsp. Drambuie
1 tsp. rosewater
3/4 c. unsifted all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/4 c. dried currants
Confectioners' sugar (optional)

Heat oven to 350 degrees. Grease 24 (1 3/4 inch) miniature muffin pan cups.

In medium bowl with electric mixer, beat butter and sugar until light and fluffy. Beat eggs, milk, Drambuie and rosewater until well combined. Add flour, baking powder and salt. Beat at low speed, scraping side of bowl occasionally, until well combined. Fold in currants.

Spoon batter into prepared muffin-pan cups, filling 2/3 full. Bake 10 to 15 minutes or until centers spring back when lightly pressed with fingertip. Cool currant cakes in pans on wire racks 5 minutes, cool to room temperature and sprinkle with confectioners' sugar, if desired.