Elderflower Cup Cakes

Is one ever enough?

Gaggenau’s own recipe

SERVES: 12 cakes

APPLIANCE: Combination Steam Oven - 180C / 30% humidity

COOKING TIME: 20 minutes (25mins prep)

DIFFICULTY: Simple

Ingredients

  • 110g unsalted butter

  • 110g caster sugar

  • 50g ground almonds

  • 4 tbsp Elderflower cordial

  • 2 eggs

  • 75g self-raising flour

  • Icing

  • 200g Mascarpone cheese

  • 100ml double cream

  • 3 tbsp Elderflower cordial

  • 90g icing sugar

 

Method

  1. Preheat the oven at 180°C/30% humidity.

  2. Line a twelve hole muffin tin with paper cases.

  3. Beat the butter and sugar together until pale and creamy.

  4. Beat in the almonds and 1tbsp of cordial nd then the eggs, a little at a time.

  5. Add the flour and fold in with a metal spoon.

  6. Divide the mixture between the cake cases and bake for about 20 minutes until pale golden.

  7. 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.

  8. Make the icing by whisking together the mascarpone, cream, cordial and icing sugar until thick, swirl or pipe over each cooled cake.