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)
  1. 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.
  2. When you're ready to make the cakes, preheat the oven to 170 C / 150 C fan.
  3. 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.
  4. Line a fairy cake tin with paper cakes and pop roughly 2 tsps of cake mix into each case.
  5. Pop into the middle of the oven  and bake for around 15 minutes or until the cakes bounce back when lightly pressed.
  6. 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.
  7. When the fairy cakes are cold,  make the elderflower icing to decorate.
  8. 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.
  9. Pipe or spoon some icing onto each fairy cake and decorate with some of the tiny flowers from the remaining elder flowerhead. Enjoy!