Elderflower Cupcakes with Gooseberry Fool


  • 225g self-raising flour
  • 1 tsp baking powder
  • 200g caster sugar
  • 3 large eggs
  • 150g pot of natural yoghurt
  • 4 tbsp elderflower cordial
  • 175g butter, melted and cooled

For the fool

  • 350g gooseberries
  • 50g caster sugar
  • 1 tbsp elderflower cordial
  • 200ml pot of crème fraiche
  • Icing sugar fir dusting


  1. Preheat the oven to 200ºC/180ºC Fan and line a 12-hole muffin tin with paper cases.
  2. Mix the dry ingredients together in a large bowl. Beat the eggs, yoghurt, elderflower cordial and melted butter with a pinch of salt and then mix in the dry ingredients.
  3. Spoon into the cases, bake for 18-20mins until risen and golden, then cool on a wire rack.
  4. Gently cook the gooseberries with the sugar in a pan for 10 mins until the berries have collapsed a little. Stir in the cordial, taste and add more sugar to taste, then cool. Fold in the crème fraiche.
  5. To serve, cut a heart from the top of each cake using a small serated knife. Spoon a little fool into each cake, top with the piece that you cut away, then dust with a little icing.

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