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Elderflower Cakes with Whipped Mascarpone Icing

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Elderflower Cakes with Whipped Mascarpone Icing

These unashamedly girly cupcakes are classic domestic-goddess fare, and foraging-goddess fare, too, if you can track down some decorative blooms...

Preparation time:
25 minutes
Cooking time:
20 minutes
Total time:
45 minutes 45 minutes
Makes:
 8

Ingredients

  • Decoration
  • 200g Mascarpone
  • 100ml Double cream
  • 3 tbsp Elderflower cordial
  • 90g Icing sugar
  • Fresh elderflowers, washed and dried
  • 110g Unsalted butter, at room temperature
  • 110g Caster sugar
  • 50g Ground almonds
  • 4 tbsp Elderflower cordial
  • 2 Eggs, at room temperature
  • 75g Self-raising flour

Method

  1. Preheat the oven to 180˚C/gas 4. Line eight holes of a muffin tin with paper cases. Beat the butter and sugar together until pale and light. Beat in the almonds and 1 tbsp cordial, then the eggs, a little at a time. Add the flour and quickly fold in with a metal spoon.
  2. Divide the mixture between the cases and bake for about 20 minutes in the centre of the oven, until pale golden. Pierce each hot cake a couple of times with a fine skewer and drizzle the remaining cordial over with a teaspoon; cool in the tin.
  3. Meanwhile, make the icing. Whisk the Mascarpone, cream, cordial and icing sugar for half a minute or so, until thick. Don't overbeat. Swirl a dollop over each cooled cake and sprinkle with fresh blossoms.

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Nutritional Info

Typical values per serving:
Energy 491.0kcal
Sugars 34.0g
Fat 34.0g
Saturated Fat 19.0g
Salt 0.2g

Click here for more information about health and nutrition


This recipe was first published on Waitrose.com in April 2009