- 185g self-raising gluten free flour
- 1 tsp gluten free baking powder
- 185g caster sugar
- 185g unsalted butter, softened
- 3 tbsp elderflower cordial
- zest from one lemon
- 3 large eggs
- 1 tbsp non dairy milk
- 200g unsalted butter, softened
- 300g icing sugar
- 4 1/2 tbsp elderflower cordial
- 250g strawberries
- 2 tbsp caster sugar
- Juice from half a lemon
- Elderflowers (optional, for decorating)
Preheat the oven to 180°C. Line a 12-hole muffin tin with cupcake cases. Sift the flour, baking powder and a pinch of salt in a large bowl.
In a separate bowl, beat the sugar and butter until light and fluffy. Add the elderflower cordial and lemon zest and stir to combine.
Add the beaten eggs one at a time, beating well between each addition. Gently fold in the flour and baking powder using a spatula. Finally stir in the milk.
Divide the mixture between the cases, which should be about two-thirds full. Bake for 20 mins or until lightly golden and springy to touch, then remove the cakes from the tin and leave to cool on a wire rack.
To make the buttercream, beat softened butter, icing sugar and cordial in a large bowl, until light and fluffy. Place in a piping bag in the fridge until ready to decorate the cupcakes.
Reserve 6 strawberries for decorating. Clean and chop the rest. Add chopped strawberries, sugar and lemon juice to a pan and cook over medium-high heat, stirring frequently until thickened and a layer of bubbles covers the top completely. Transfer to a clean jar and let cool.
Once cupcakes and strawberry jam are completely cooled use a large piping head to remove a piece from the centre of each cupcake. Simply push the piping head into the cupcake, tilt piping head slightly and pull it out. Fill with strawberry jam and pipe the icing in a swirl onto each cupcake. Decorate with strawberry halves and elderflowers.