zoom Elderflower cakes with whipped mascarpone icing

    Save to your scrapbook

    Elderflower cakes with whipped mascarpone icing

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars