This cupcake is a little more complex than our usual “throw it at the mixer and bake” recipes, it’s not hard, it just requires a little effort and the results are absolutely delectable!
Ingredients – for the cakes (this made 22)
Approximately 5 tablespoons (105ml) of Elderflower Cordial
225g Self Raising Flour
4 large eggs
200g caster sugar
How to make the cakes:
Peel the cucumber taking the just the thinnest layer of skin off and then grate the cucumber into a non-stick pan – you need to retain as much of the liquid as possible but as few of the seeds as you can.
Add 4 tablespoons of elderflower cordial and then heat to boiling point on the hob. Simmer for about 10 minutes until it’s reduced by about half. It will go frothy. Don’t worry.
Put this mixture into a large mixing bowl and add the butter (don’t worry about softening it, the heat from this will do the job), sugar, flour and eggs.
Mix well (I used the KitchenAid but a hand held mixer will be fine). Add another tablespoon (or so) of elderflower cordial to make a smooth and quite runny batter if you need to.
As it’s a runny mix, using an ice-cream scoop to put equal quantities of mix into each case is the way to go – a deeper spoon would also work.
Bake for about 20-25 minutes until golden and springing back to the touch. Allow to cool and in the meantime make the icing.
Ingredients for the icing
1 very ripe peach, skinned and stone removed
250g very soft butter
525g icing sugar
For the peach purée – press the flesh of the fruit through a sieve and catch the juice in the bowl. Or whiz it to juice in a blender. This will provide the liquid to hold your icing together.
Beat the icing sugar and butter together to make a smooth buttercream. Add the peach purée to bind it all together. If you need non-alcoholic icing, take out a portion of the icing to pipe as is (this will be quite thick).
To the rest, add a healthy glug of gin and beat well to smoother icing. Taste, add a little more gin if necessary. If you’ve made it too runny, add a little more icing sugar. Remember that the gin will creep up on you when you eat the cake!
Pipe your icing, leave to set (if you can) and enjoy. Possibly with a Gin Sling on the side to drink too!