I'm not a natural baker, but these were so scrumptious and Summer-y that I just had to share them with you. The elderflower cordial you can buy in shops - or use any home made you have left over and the blackberries, well, just go and collect some! It's a brilliant year for them, and I'm sure you'll find some where ever you live. As with all things sweet, you can switch out the sugar for coconut sugar or Xylitol, neither of which will spike your blood sugar unnecessarily, and you can use whole grain self raising flower, or add some poppy seeds for additional fibre. Either way, these are delicious hot out of the oven, or left to cool with a little pool of lemony elderflower icing to finish. I hope you enjoy them, and the last few weeks of Summer...
Ingredients:
185g of self raising flour
1 tsp of baking powder
185g sugar - coconut, xylitol or golden caster
185g of unsalted butter
1 lemon, juiced and zested
3 large eggs, beaten
a splash of milk
2-3 tbsps elderflower cordial
1 cup of fresh blackberries
For the icing:
1/4 cup of icing sugar
1 tbsp of elderflower cordial
1 squeeze of lemon juice
Method:
Pre-heat the over to 180 and line a 12 hole muffin tin with paper or silicon liners
In a mixer, beat together the butter and sugar until light and fluffy, then add in the lemon zest & elderflower cordial & stir to combine
With the mixer running quite slowly, add the egg mix a little at a time, then fold in the flour and baking powder
Dollop the mixture into each case muffin gently & evenly and then push 3 or 4 blackberries into each
Bake for about 15 -18 minutes, or until lightly golden on top
When you take them out of the oven, see if you can push another blackberry onto the top for decoration
As they cool, make the icing by gently warming the icing sugar with the elderflower cordial and lemon juice
Only ice the cupcakes when they are cold.. although it's not the end of the world if they're not! ENJOY xx