I only recently discovered I liked elderflower. I had always dismissed it before thinking it would taste too much like perfume or similar to Parma Violets, so I was pleasantly surprised when I tasted it and realised it was actually quite nice and even more surprised at what a nice cake ingredient it makes! I like how it reminds me of spring. The first thing I made with the cordial and the reason I discovered I liked elderflower was a pistachio and elderflower drizzle cake. I made it quite a while back now and neglected to document it, but I will make it again soon. As you may know I love a cupcake so couldn’t resist giving an elderflower cupcake recipe a try!
The result very pleasant, good if you like sweet things, the taste reminds me of something else but I cant quite put my finger on what it is. The good thing with this recipe is you can adjust the amount of elderflower you use to suit your personal taste.
175g Butter, softened
175g Caster sugar
5tablespoons Elderflower cordial
175g Self raising flour
For the Icing
110g Butter, softened
250g Icing sugar
3 tablespoons elderflower cordial
80g Full fat cream cheese
Preheat oven to 180C/ 350F/ Gas 4. Line a 12-hole muffin tin with paper cases.
Cream the butter and sugar together until light and fluffy.
In a jug gently whisk together the eggs and cordial. Add a spoonful of flour to the creamed butter then slowly pour in the egg mixture beating constantly, sift in the remaining flour and mix until well combined.
Using an ice cream scoop, spoon a scoop of mix into each case, filling to about 2/3 full. Bake in the oven for approx. 20mins or until light golden brown and a skewer comes out clean. Leave in tin to cool for a few minutes before transferring to a wire rack to cool completely.
To make the icing cream the butter, icing sugar and cordial together for 3-4 minutes until light and fluffy. Beat in the cream cheese until you have a thick consistency. Spread or pipe over cupcakes.