It’s elderflower time again. Whether you’re going to make lemonade yourself or buy a bottle of it, one thing is certain: elderflower is delicious. A tip from us: save some of the syrup to use for baking. Elderflower is a wonderful seasoning to give your cake a touch of fresh spring. What they do in Mediterranean and Oriental cuisine with rose water or orange blossom water, we simply do here in the Netherlands with elder blossom. The strawberry cupcakes in this recipe are baked with cottage cheese, which makes them nice and fresh and creamy.
- 150 grams of butter
- 150 grams of sugar
- 3 eggs
- 250 ml cottage cheese
- 275 grams of flour
- 8 grams baking powder
- pinch of salt
- A couple of tablespoons of elderflower syrup
- Strawberries in wedges for decoration
For the buttercream
- 100 grams of fresh strawberries
- 70 grams of butter
- 75 grams of sugar
- 50-75 grams of elderflower syrup
- Cupcake tin (or cupcake liners)
This recipe is from Tessa from the PaTESSerie blog . Tessa bakes the stars of the sweet heavens and shares all kinds of baking recipes on her blog, but also gives handy baking tips and lots of baking information. And she loves chocolate recipes, so guess what you often come across. But first: strawberries
Making strawberry cupcakes with elderflower
Preheat the oven to 175 degrees. Grease the cupcake tin.
Mix the flour with the salt and baking powder. Place the butter and sugar in a bowl and mix until fluffy and creamy. Then add the eggs one at a time.
Fold in the cottage cheese and then the flour mixture. Pour the batter into the mold and bake the cakes for about 25 minutes.
Remove the cupcakes almost immediately from the mold, prick holes in them with a skewer or needle and divide the elderflower syrup over them. Let this slowly be absorbed by the still warm cakes and let them cool completely.
Now we are going to make the strawberry and elderflower topping. Cut the strawberries into small pieces, mash them and let this reduce by about half. Let cool completely.
Mix the butter and sugar to a light buttercream. Carefully add, in small parts, the cooled (!) strawberry puree. Do this slowly, because if you do too much at once, it can easily curdle. Season with the elderflower syrup.
Cover the cupcakes with a layer of strawberry cream and divide the strawberries over it. Decorate with some nice edible flowers for the real summer vibes.
Tasty recipes with strawberries
- Strawberry pie with white chocolate and basil cream
- Smoothie bowl with strawberries and rose water
- Crostini with strawberries, tomatoes and basil
Source: Culy by culy.nl
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