Elderflower fairy cakes (gf/df)
Wonderful elderflower flavoured fairy cakes - dangerously delicious (one is not enough). Make the elderflower sugar the evening before you make the cakes.- 6 elderflower heads
- 125g golden caster sugar
- 125g gluten free self raising flour (or normal SR flour)
- 125g margarine or similar
- 2 medium eggs
- 3 tablespoons elderflower cordial
- ½ tsp baking powder
- 50g block margarine (for icing), warmed to room temperature
- 100 icing sugar (for icing)
- 3 tsps elderflower cordial (for icing)
- The evening (or even a couple of hours) before you make the fairy cakes, remove the tiny flowers from 5 of the elderflowers and put them in a bowl. Add 125g golden caster sugar, mix well and cover.
- When you're ready to make the cakes, preheat the oven to 170 C / 150 C fan.
- Put all the cake ingredients into a large bowl including the elderflower sugar complete with tiny flowers. Mix well until the ingredients are well incorporated.
- Line a fairy cake tin with paper cakes and pop roughly 2 tsps of cake mix into each case.
- Pop into the middle of the oven and bake for around 15 minutes or until the cakes bounce back when lightly pressed.
- Take the cooked fairy cakes out of the oven and leave the tray on a cooling rack for about 5 minutes. Then remove each cake from the tin and place on the rack to cool completely.
- When the fairy cakes are cold, make the elderflower icing to decorate.
- Put the margarine block for the icing into a large bowl and whisk with a hand or electric whisk until soft and fluffy. Add the icing sugar and the elderflower cordial and whisk again to form a buttercream.
- Pipe or spoon some icing onto each fairy cake and decorate with some of the tiny flowers from the remaining elder flowerhead. Enjoy!
