CUPCAKES:
110g soft unsalted butter
110g caster sugar
50g ground almonds
4 Tbs elderflower cordial
2 eggs
75g self-raising flour
- Preheat oven to 180C/gas mark 4
- Line muffin tin with 8 paper cases
- Beat the butter and sugar together 'til pale and light
- Beat in the almonds and 1 Tbs elderflower cordial
- Beat in the eggs a little at a time
- Add the flour, quickly folding in with a spoon
- Divide the mixture between the cases
- Bake for about 20 minutes in centre of oven 'til pale golden.
Remove from oven and pierce each cake with a fine skewer; drizzle remaining cordial (3 Tbs) over cakes.
Cool in the tin.
ICING:
200g mascarpone
100ml double cream
3 Tbs elderflower cordial
90g icing sugar
fresh elderflowers
- Whisk mascarpone, cream, cordial, icing sugar for half a minute 'til thick. Don't overbeat.
Swirl a dollop over each cooled cake and decorate with elderflower blossoms.