Green and Hairy cupcakes

14 Aug

Gooseberry Elderflower Cupcake

The wonderful thing about preserves is, well, that you can preserve your garden goodies for a later date. Gooseberry season is almost over, so get them now while you can – do you really want to wait until next summer before you can eat them again? Once you’ve made a perfect batch of gooseberry jam, you’re one step closer to these beauties – Gooseberry and Elderflower cupcakes. The delicate flavour of elderflower and the tangy sharpness of gooseberries is a match made in heaven. They happen to be in season at the same time, it’s almost like there was a plan…

gooseberry cupcake batter

gooseberry cupcake batter in tin

baked gooseberry cupcakes

iced gooseberry cupcakes

Gooseberry Elderflower Cupcakes
makes 12

For the cupcakes –
125g butter
180g caster sugar
2 large eggs
250g self-raising flour
125ml milk
3 tbsp gooseberry jam
2 tsp elderflower cordial

For the buttercream –
100g butter, softened
200g icing sugar
2 tsp elderflower cordial

1. Heat the oven to 180C/160C fan and line a muffin pan with muffin cases (this is infinitely better than a bun tray, cupcakes should be BIG)

2. Cream the very soft butter and sugar until smooth, and then beat in the eggs. I did all this by hand, but feel free to use an electric whisk or food processor.

3. Mix in half the flour until fully combined, then half the milk. Repeat.

4. Mix the gooseberry jam and the elderflower cordial together and then fold through the sponge mixture. Don’t mix in completely – you want to be able to see the jam streaking through the sponge.

5. Divide between the cake cases and bake for 25 mins

6. To make the buttercream, beat the butter and icing sugar together. Once combined mix in the cordial. When the cupcakes have completely cooled ice with the buttercream and add decoration of your choice.

Gooseberry Elderflower Cupcakes

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