Elderflower & Lime Mini Cakes
  • Elderflower & Lime Mini Cakes
  • Mini Cakes
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup butter, room temperature
  • 2 cups sugar
  • 3 eggs
  • grated zest of 1 large lemon
  • 1 cup sour cream
  • 1 tbsp elderflower liquor
  • Elderflower & Lime Icing
  • 2 cups confectioners' sugar
  • 2½ tablespoons heavy cream
  • 2½ tablespoons St-Germain or other elderflower liqueur
  • 1½ teaspoons fresh lime juice
  • ½ teaspoon finely grated lime zest, plus zest strips for decorating
  1. Preheat oven to 325. Generously butter and flour muffin tins.
  2. Into a bowl, sift together the flour, baking powder and salt; set aside.
  3. In a mixing bowl with a 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 the 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 the cake comes out clean. Cool in pan 10 minutes. Meanwhile, combine lemon glaze ingredients in a bowl, blending until smooth. Carefully turn the cake out onto a platter; drizzle evenly with glaze.
  4. For 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 ½ teaspoon of grated lime zest. Spoon the icing over the cakes, allowing it to drip down the sides. Garnish with lime zest before serving.
Recipe by jessica burns at http://jessicaburns.com/2011/04/elderflower-lime-mini-cakes/