<\/p>\n

\n

The elderflower season is short, lasting from late May to early June, which perfectly coincides with the arrival of rhubarb. Perhaps you’ve already made some elderflower syrup? This is a wonderful way to use it. These aromatic, moist cupcakes are sweet, fragrant and pleasantly tart in places thanks to the rhubarb. They’re incredibly difficult to resist ;).<\/em><\/p>\n<\/blockquote>\n

Makes 10 cupcakes.<\/span><\/p>\n

Ingredients for the rhubarb and elderflower cupcakes:<\/span><\/p>\n

\n
• 125 g butter<\/li>\n
• 110 g caster sugar<\/li>\n
• 2 large eggs<\/li>\n
• finely grated zest of 1 lemon<\/li>\n
• 170 g plain flour<\/li>\n
• 1\u00bd teaspoons baking powder<\/li>\n
• 4 tablespoons elderflower syrup<\/li>\n
• 250 g rhubarb, cut into 2 cm pieces (unpeeled)<\/li>\n<\/ul>\n

  All ingredients should be at room temperature. Sift together the flour and baking powder and set aside.<\/p>\n

  Place the butter and sugar into the bowl of a stand mixer and beat until light and fluffy. Add the eggs, one at a time, mixing well after each addition (the mixture may appear curdled at this stage, but this will not affect the finished bake). Add the lemon zest and mix briefly. Add the sifted flour mixture and the elderflower syrup, then fold gently with a spatula until just combined. Add the rhubarb and fold through with a single gentle movement.<\/p>\n

  Prepare a standard 12-hole muffin tin and line 10 holes with paper cases. Divide the batter evenly between them.<\/p>\n

  Bake at 160\u00b0C for approximately 25 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool on a wire rack.<\/p>\n

  Ingredients for the glaze:<\/span><\/p>\n

  \n
  • 1 cup icing sugar<\/li>\n
  • 2 tablespoons elderflower syrup<\/li>\n
  • 1 tablespoon lemon juice<\/li>\n<\/ul>\n

    Place all the ingredients into a small bowl and mix with the back of a spoon until smooth, adding a little more icing sugar or syrup if necessary to achieve the desired consistency.<\/p>\n

    To decorate:<\/span><\/p>\n

    \n
    • elderflower blossoms<\/li>\n
    • a handful of chopped pistachios<\/li>\n<\/ul>\n

      Drizzle the cooled cupcakes with the glaze. Sprinkle with the chopped pistachios and decorate with elderflower blossoms.<\/p>\n

      Note:<\/strong> Fresh elderflowers are intended for decoration only. They should only be consumed after heat treatment.<\/p>\n

      Enjoy!<\/p>\n

      <\/p>\n","protected":false},"excerpt":{"rendered":"

      The elderflower season is short, lasting from late May to early June, which perfectly coincides with the arrival of rhubarb. Perhaps you’ve already made some elderflower syrup? This is a wonderful way to use it. These aromatic, moist cupcakes are sweet, fragrant and pleasantly <\/p>\n","protected":false},"author":1,"featured_media":5632,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[438,59],"tags":[437,94,164,122],"duration":[],"tag_group":[],"class_list":["post-5630","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes-with-vegetables","category-cupcakes","tag-elderflower","tag-lemon-lime","tag-pistachios","tag-rhubarb"],"acf":[],"yoast_head":"\n