These delightful cupcakes are irresistibly moist, thanks to a post-bake soak in elderflower syrup. They vanish quickly when served with coffee, just like cake!
Preparation time: approx. 40 minutes | Cooling time: approx. 20 minutes | Per cupcake: approx. 85 kcal
Ingredients for 24 pieces
- 1 organic lime
- 80 g soft butter
- 70 g sugar
- salt
- 1 egg
- 50 g flour
- 1 sachet of vanilla pudding powder
- 1 tsp baking powder
- 1 large tbsp yogurt
- 2 tbsp elderflower syrup
Other supplies:
- 3 tbsp elderflower syrup
- 100 g icing sugar
- 24 paper mini molds
Instructions
- Place paper liners in a 24-cup muffin tin. Preheat oven to 175°C. Wash lime with hot water, dry, zest, and juice it. Reserve juice for glaze.
- In a bowl, cream butter, sugar, pinch of salt, and 1 tsp lime juice with a mixer until fluffy. Add egg and beat until sugar dissolves. Combine flour, pudding powder, and baking powder; fold into batter. Gently stir in yogurt and elderflower syrup.
- Transfer batter to a piping bag and divide among liners. Bake in center of oven for about 12 minutes until golden. Remove from oven, immediately prick each cupcake multiple times with a toothpick dipped in elderflower syrup. Let cool.
- Mix icing sugar with 2 tbsp lime juice to form glaze; spoon into a piping bag, snip tip, and drizzle spirals over cupcakes. Garnish with sugared elderflowers if desired.
Recipe and image: From Cooking from Nature by Diane Dittmer, available for €16.99 via AKO and others.
