Elderflower Cupcakes

Name: Elderflower Cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 55 min
Yield: 12
Cuisine: American, low-calorie American
Ingredients: 250 g whole grain flour (e.g., spelt or wheat); 2 tsp Baking powder; 2 Eggs; 250 g butter; 50 g applesauce; 6 tbsp elderflower syrup; 250 g sour cream; 50 g powdered sugar from birch sugar; 100 g cream cheese (13% fat); fresh elderflower

Prep: 20min

| Servings: 12 | Cook: 25min

You love Hugo and elderflowers? Then you should try the delicious elderflower cupcakes from Spoonsparrow. Light muffins with a fresh cream!

Ingredients

250 g whole grain flour (e.g., spelt or wheat)
2 tsp Baking powder
2 Eggs
250 g butter
50 g applesauce
6 tbsp elderflower syrup
250 g sour cream
50 g powdered sugar from birch sugar
100 g cream cheese (13% fat)
fresh elderflower

Instructions

1.
Line a muffin tin with paper liners.
2.
Sift the flour into a bowl and mix in the baking powder. Beat the eggs in another bowl, then add 150 g softened butter, applesauce, and 4 tbsp syrup; whisk well. Stir in the sour cream and fold the dry mixture into the batter. Fill each cup to two‑thirds full and bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for 25 minutes until golden brown. Remove from the oven, lift off the tin, and let cool.
3.
Cut a small lid out of the muffins, halve it, and place the halves as wings on the cupcakes. Whisk the remaining butter with 40 g powdered sugar until fluffy, then gradually add cream cheese and the rest of the syrup. Spoon a dollop of the cream onto each cupcake and garnish with elderflowers and remaining powdered sugar before serving.