These little pastries are irresistible to candy canes. Because they are soaked in elderflower syrup after baking, they are wonderfully moist. They go in like cake when the coffee is served…
Preparation time:approx. 40 minutes | Cooling time:approx. 20 minutes | Contains 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
Get started
- Put the paper cups in the 24 cups of a cupcake tin. Preheat the oven to 175°C. Wash the lime with hot water, rub dry, peel and strain. Keep the juice aside for the glaze.
- Put the butter, sugar, a pinch of salt and 1 tsp lime juice in a measuring cup and stir with a mixer with whisks until creamy. Add the egg and stir until the sugar has dissolved. Mix flour, vanilla pudding powder and baking powder together and stir into the butter mixture. Stir in the yogurt and elderflower syrup with a few strokes.
- Put the mixture in a piping bag and divide it among the paper moulds. Bake the cupcakes in the middle of the oven for about 12 minutes until golden. Remove them from the oven and immediately pierce each cupcake several times with a toothpick dipped in elderflower syrup. Let the cupcakes cool down.
- Stir the icing sugar with 2 tbsp lime juice and pour it into a freezer bag. Cut off the tip and decorate the cupcakes with spiral jets. Garnish with sugared elderflowers if desired.
Recipe and image: Cooking from nature by Diane Dittmer, for sale for €16.99 via AKO, among others.
