I was recently contacted and asked if I would like to receive some of Dr Oetker's baking products to experiment with and use in my baking. I replied in the affirmative and received the basket of goodies in the photo at the end of the post. There are some interesting products in their range for bakers like me who are essentially a bit rubbish when it comes to creating homemade decorations for baked goods and it was interesting to receive some of them. I have to admit to being surprised that Scotbloc is still produced, and more surprised to be sent it as a food blogger - not a product I would use, although I recognise it has its place (T can vouch for this - he put it in that place in my house....)
I decided to use the delicate wafer daisies to decorate some little spring inspired cupcakes, baked in some of their pretty cupcake cases. When I think of spring, lemon always springs to mind, and shortly after that, elderflowers. This is partly because there is a large elderflower in my garden and I am watching it with a beady eye to see when it starts to flower... until then elderflower cordial from Bottlegreen is excellent!The recipe for these is adapted from a couple of sources - I sort of made it up as I went along. I was pleased that the wafer daisies had survived transit related traumas - there were 11 whole and 2 broken ones. Lemon and elderflower cupcakes Ingredients 60g softened butter 110g golden caster sugar 80g self raising flour 60g plain flour 2 eggs
3tbsp elderflower cordial
zest 1/2 small lemon
For the icing
120g icing sugar
elderflower cordial, plus a little water
- Preheat the oven to gas 4/180C. Place your cupcake liners in a bun tray (smaller than a muffin tin).
- Cream the butter and sugar until well mixed.
- Beat in the flour, eggs, elderflower cordial and lemon zest until well mixed.
- Divide between the cake cases.
- Bake for 20-25 minutes until pale golden.
- Remove and allow to cool on a wire rack.
- When cool decorate using the glace icing (mix icing sugar with enough elderflower cordial to make a thick icing) and place a daisy on the top.
With thanks to Sarah at Brando for Dr Oetker.