I feel like I made a big step this week in my knowledge of British culture! I attended Ladies Day at the Royal Ascot . So for this event I felt I needed to make a few special cupcakes: very British, and very ladylike. I think these elderberry cupcakes with white chocolate butter cream, covered in pretty sugar flowers did the trick!
The Royal Ascot race meeting goes on for four days in June each year. It is a major social and fashion event as well as a sporting one and is usually attended by the Queen. I had a glimpse of her in her carriage, waving at the crowd, yeah! On Ladies Day, there is a hat competition and ladies show a lot of creativity, as you can see from pictures below. In was not in the high-end arenas so did not get to see the craziest ones, but it is good fun to watch anyway!
We had a lovely day there, basically having a great pic nic, with champagne (bubbly is the only drink allowed in!) and watching the horses. I even bet on one, but as he lost I did not try a second time.
And here is the Elderberry-White Chocolate cupcake recipe! It is a bit spongier than the ones I usually make, because there is more egg, but it works well with the buttercream!
Ingredients (12): 4 large eggs – 200 g caster sugar – 4 tbsp elderflower cordial (or to taste) – 130 g self-raising flour – 150 g butter – 200 g white chocolate – 3 tbsp single cream.
To be fair, I tried the recipe with 3 tbsp elderflower cordial and still did not feel it much once the cupcakes were cooked. I wonder if it would not be better to pour a syrup on top of the cupcake once baked.. If you feel like trying this, let me know!
1. Preheat the oven to 190 C.
2. Beat the egg yolks and sugar using an electric mixer until light, fluffy and doubled in volume. This can take some time! Then add the flour and mix well.
3. Whisk the egg whites and carefully fold into the mix.
4. Divide the mixture between your cupcake tins, spreading evenly.
5. Bake for 15 minutes and leave to cool down completely before icing.
6. To make the butter cream, cut the chocolate into pieces and put in a bowl with the cream. Put in the microwave for 20 seconds, and then 10 seconds at a time, stirring every time, until the chocolate has melted.
7. Beat the butter until light and fluffy, and add in the chocolate cream, with a spoonfull elderflower cordial. Leave to cool down until you obtain a spreadable consistency.
8. Spread the butter cream over the cupcakes and add a few sugar flowers for decoration, or with a few flakes of white chocolate.