Gooseberry Cupcakes

Summery elderflower and gooseberry cakes, similar to French friands, baked until springy and served warm with cream.

Baking Vegetarian Dessert Elderflower Gooseberries

Estimated Nutrition

Calories

227

kcal / serving

2724.5 kcal total

Carbs

23.8g

per serving

285.4 g total

Fat

12.9g

per serving

154.8 g total

Protein

4.5g

per serving

54.2 g total

Cook Time

minutes

Serves

cupcakes

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

for the syrup

150

Icing Sugar

tbsp

Icing Sugar

to dust

CondimentsSauces

tbsp

Elderflower Cordial

Dairy

piece

Egg White

free-range, lightly beaten

100

Unsalted Butter

melted, plus extra for greasing

Fruits

100

Gooseberries

trimmed

GrainsCereals

Plain Flour

NutsSeeds

120

Ground Almond

Method

Cool in the tin for five minutes before transferring to a wire rack.

Preheat your oven to 150°C.

Grease a muffin tin with melted butter.

Dissolve caster sugar in 30ml of water over heat.

Simmer gooseberries in the syrup for five minutes until soft.

Combine ground almonds and flour in a bowl then sift in icing sugar.

Stir in egg whites, melted butter, and elderflower cordial until just combined.

Spoon the batter into the tin and place 3-4 gooseberries in each cake.

Bake for 35-40 minutes until springy to the touch.