It’s been getting warm in Los Angeles. A small reminder that Summer is on its way and Spring is totally here. I thought that I should get into the season by making some Spring inspired desserts.
In the midst of my search for some inspiration, I stumbled upon this recipe for Almond and Elderflower Travel Cakes and I knew I had to make them. I substituted in a sour cream pound cake recipe and added some Elderflower liqueur to it as I’m not a big fan of Almond paste. The result was pretty much perfection.
Check out these delightful little packages of Spring inspiration below.
Here is the first set of ingredients.
Cream the butter and granulated sugar until light and fluffy. Beat in your eggs, one at a time. Blend in lemon zest and elderflower liquor.
Then add flour mixture to the creamed mixture alternately with sour cream, adding each in 3 additions.
You want to split in cupcake tin or muffin tins – I used muffin tins. Bake at 325 for 20-30 minutes or until done.
Now for the sweet stuff – icing.
Mix the confectioners’ sugar, cream, St-Germain and lime juice together. Next add the grated lime zest.
Let them rest a little out of the oven. You want them to be cool before you put the icing over them.
The warmer they are, the more the icing will thin out. If they are cool, the icing will be more viscous (thicker).
Ice them. Don’t be shy with it.
I took my zester that makes strips and added lime strips to the top for decorative purposes.
Yeah, that was me. I couldn’t help it. I had to test to see if they were okay.
I hope you enjoy these great little treats very soon.
Elderflower & Lime Mini Cakes
2 cups all purpose flour
2 tsp baking powder
1 tsp salt
1 cup butter, room temperature
2 cups sugar
grated zest of 1 large lemon
1 cup sour cream
1 tblsp elderflower liquor
Preheat oven to 325. Generously butter and flour muffin tins.
Into a bowl, sift together the flour, baking powder and salt; set aside.
In a mixing bowl with hand-held electric mixer, cream 1 cup butter and granulated sugar; beat at high speed until mixture is very light and fluffy, about 5 minutes. Beat in eggs, one at a time, beating well after each addition and scraping down side of bowl frequently. Blend in lemon zest and elderflower liquor. Add flour mixture to the creamed mixture alternately with sour cream, adding each in 3 additions. Scrape sides of bowl frequently. Pour batter into prepared cake pan; bake in the preheated oven for 20 to 30 minutes, or until a cake tester or wooden pick inserted near the center of cake comes out clean. Cool in pan 10 minutes. Meanwhile, combine lemon glaze ingredients in a bowl, blending until smooth. Carefully turn cake out onto a platter; drizzle evenly with glaze.
Elderflower & Lime Icing
2 cups confectioners’ sugar
2 1/2 tablespoons heavy cream
2 1/2 tablespoons St-Germain or other elderflower liqueur
1 1/2 teaspoons fresh lime juice
1/2 teaspoon finely grated lime zest, plus zest strips for decorating
MAKE THE ICING: In a bowl, mix the confectioners’ sugar, cream, St-Germain and lime juice. Using a handheld mixer, beat at low speed until smooth. Beat in the 1/2 teaspoon of grated lime zest. Spoon the icing over the cakes, allowing it to drip down the sides. Garnish with lime zest before serving.