Elderflower and Strawberry Cupcakes

The weather here in Zurich has taken a miserable turn, but what could brighten up your day more than these summery cupcakes?! Strawberry season is quite possibly my favourite time of year. Watching those little beauts pop up on the shelves of the farmer’s markets in all their rosy glory, always makes me smile:) It also reminds me of Rory O’Connell’s tradition when it comes to new season produce. He suggests you make a wish the first time you eat a fruit or vegetable that season, which is exactly what I did last week. Took a big, juicy, strawberry bite and wished for more strawberries! The strawberries I used here came from friends who brought me 2 kilos having picked them at a strawberry farm nearby. You can find the details here. The beauty of this is you can munch what you want in the open and only pay 5 CHF per kilo, of whatever you bring with you.

Strawberries

Strawberries

Elderflowers are almost finished in Switzerland, so if you do want to make your own Elderflower Cordial or decorate your buns with lovely, white sprigs, you’d better get baking now…

Strawberry and Elderflower Cupcakes

Makes 12

Ingredients

Cakes

  • 120g soft butter
  • 150g caster sugar
  • 2 tbsp. elderflower cordial
  • 1 tsp. lemon zest
  • 2 large eggs
  • 130g self-raising flour
  • 50g ground almonds
  • 1 tsp. baking powder
  • 125ml milk

Frosting

  • 150g fresh strawberries
  • 150g soft butter
  • 100g sieved icing sugar
  • 1 tsp. vanilla extract

 

Method

  1. Preheat oven to 180°C (160°C fan)
  2. Line muffin tin with cupcake cases
  3. Sift flour and baking powder into bowl with ground almonds and set aside
  4. Cream butter and sugar until light and fluffy
  5. Add the elderflower and lemon zest
  6. Add eggs one at a time
  7. Add half the flour and half the milk and mix until fully combined
  8. Add other half of flour and half milk and mix until fully combined
  9. Divide mixture into cupcake cases and bake for approx. 18 mins (skewer should come out clean)
  10. Cool for 20 minutes in tin and then transfer to wire rack
  11. For the frosting… Puree the strawberries in a blender
  12. Put puree into a saucepan and heat over medium heat stirring regularly until it reduces by half (can take up to 20 minutes)
  13. Beat the butter until smooth
  14. Add 2 tbsp. of strawberry puree and half the icing sugar to taste
  15. Continue adding puree and icing sugar until you reach the desired flavour and texture
  16. Pipe on the frosting and enjoy!
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