Vanilla cupcakes with elderberry and elderflower icing

As promised long ago in my weekends away post, here is a recipe using the local produce that I foraged for in Orange. I chanced upon a shop called A Slice of Orange (which was completely adorable, given we were in Orange in NSW) and found an array of locally sourced foods. They ship all across Australia as well, which could be dangerous for my bank balance!

The purchase I was most excited about was the Elderflower and elderberry cordial! Having only learned that elderberries existed when I lived in England three years ago, they still have a shiny novelty factor for me. The boy’s mother spoke of making elderberry wine and picking elderflowers – to my knowledge, Sydney-siders miss out on these delightful escapades!

I love that the cordial is all natural – there are no artificial flavours, preservatives or colours – and it is still such a deep purple colour with a rich taste. Don’t expect the icing on these cupcakes to be sweet, it’s robust and deep (I don’t know if deep makes sense when describing taste, but that’s what it is!)

It’s like all of the berries got together for a party and mellowed the tart notes of raspberries with strawberry sweetness, added in some blackberry for colour, and blueberries for a more mature taste.

Just try the cordial, you’ll understand what I mean! Or if you can source your own elderberries and elderflowers let me know!

Vanilla cupcakes

• 220g butter
• ¾ cup sugar
• 2 tspn Vanilla
• 2 eggs
• ¾ cup self raising flour
• 1 ¼ cups plain flour
• 250 ml milk

Elderflower and elderberry icing:

• 2 tbsp elderflower and elderberry icing
• 2 cups icing sugar
• 60g butter

These vanilla cupcakes are easy, I posted them here previously. They’re so deliciously adaptable, you can put almost any icing on them that you fancy and they will suit it perfectly.

Line cupcake tins with patty pans. Preheat oven to 170 °C

Cream together you butter and sugar until pale and creamy. Add in your vanilla and eggs, scraping the sides of the bowl to incorporate as much of the mixture in with the eggs as possible. Add in your self raising and plain flours until well combined. If it gets too thick to mix, pour your milk in to make it easier. Pour in the rest of the milk so that your mixture thins out. That’s it! Spoon the mixture out into the patty pans and pop them into the oven for 20-25 minutes or until they spring back when you press them lightly.
When your cupcakes are done, transfer them to a cooling rack and start on your icing. Mix the butter and icing sugar together until they’re smooth and pale. Add the elderflower into the mixture and mix until combined. Pipe the icing onto your cooled cupcakes or spoon it onto them and smooth it out with a palette knife.

Serve with a strong black cuppa.