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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


    • 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


    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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