Although it is officially Autumn already, I bring you these light and fluffy elderflower cupcakes which is a classic representation of the Summer. But, as you might notice, I way away for pretty much the whole season. My last post was sometime at the beginning of July. Not only that I haven’t posted anything during these weeks, but I haven’t baked anything either. Too much going on, and we were away for our annual holidays abroad, plus we were not really craving sweet cakes. That’s one good thing about the summer amongst the endless other things 😉 Oh, how I wish it would be always summer!
Back to the table, I present you these easy, light, little cakes. As innocent as they look, they have a strong character when you taste them. I put lots of fresh elderflowers in the batter, I picked them myself from the bushes in front of the house. And also used elderflower cordial to flavor the frosting cream. They are a must try for those who like the taste of elderflowers.
I used my basic vanilla recipe and threw in lots of small flowers. I didn’t wash the flowers to keep all the flavors, but I picked from a place where there is no road traffic, so they were relatively clean, then I just cut of the little flowers from the stem.
-125 g butter, softened at room temperature
-1 cup brown sugar
-1+1/3 cup flour
-1/3 cup milk
-2 teaspoon vanilla extract
-pinch of salt
-2 teaspoon baking powder
–elderflowers (1/2 – 1 cup)
-300 ml double cream
-2-3 Tbsp elderflower cordial
Preheat the oven. Line your cupcake pan with the cases.
In a bowl, use an electric mixer on high speed to cream the butter and sugar together until it’s light and fluffy. Add the eggs and mix well.
Add the vanilla, flour and milk, and beat with the electric mixer until combined, but be careful DO NOT OVER-MIX, because it will become dry and sort of a bread (take Laura Vitale’s word for that
Sprinkle in the flowers and stir until it’s all incorporated.
Use an ice cream scoop -if you have, and divide the mixture evenly in your cupcake cases, but fill them only 3/4.
Bake them for around 20 minutes, half way through you can turn your tray in the oven, but NEVER open the oven in the first 10 minutes of baking, this is important!
Take them out from the oven, but leave the cupcakes in the pan for about 5 minutes before you transfer them on a wire rack.
After they are cold, whip the double cream adding gradually the preferred amount of cordial.