Elderberry Cream Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ¾ cup butter
- 1 ½ cups self-rising flour (sifted)
- ¾ cup superfine caster sugar
- 1 pinch salt
- 2 Tbsps milk
- 3 eggs
- 1 tsp vanilla extract
- 3 Tbsps Elderberry Jam
- For the topping
- 1 ⅔ cups cream (48% fat)
- 1 Tbsp powdered sugar
- 1 Tbsp elderflower syrup
- lilac Food coloring
Product recommendation
Do not eat raw elderberries. They must be cooked to be edible.
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 12 paper cases in a bun tin.
2.
Put the butter, flour, sugar and salt into a mixing bowl. Mix together using an electric whisk until the mixture resembles breadcrumbs.
3.
Mix together the milk, eggs and vanilla until smooth.
4.
Slowly pour half of the egg mixture into the flour mixture and whisk until combined. Gradually add the remaining egg mixture, whisking constantly until smooth.
5.
Spoon into the paper cases to half fill them. Top each with a teaspoonful of jam and cover with the remaining mixture and bake for 20-25 minutes until golden and risen. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
6.
For the topping: whisk the cream and icing sugar until beginning to thicken. Whisk in the syrup or cordial to taste and whisk until thick.
7.
Spoon into a piping bag with a shell nozzle and pipe on top of the cakes
