|Miniature Elderflower Cakes|
A flavorful mélange of elderflowers and citrus, the liqueur lends charming notes to these little butter cakes.
|Chokecherry Filled Cakes|
Miniature Elderflower Cakes
Makes: 2 dozen
1/2 cup butter, softened
112 grams sugar
1-1/2 teaspoons vanilla
112 grams all-purpose flour
1-1/4 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons elderflower liqueur
1/4 cup chokecherry jam
2 teaspoons elderflower liqueur
1 cup heavy whipping cream
1 tablespoon elderflower liqueur
Preheat oven to 350°F (180°C). Fill 24 miniature muffin cups with paper liners; set aside.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Stir in vanilla. In another bowl, combine the flour, baking powder and salt. Fold flour mixture into creamed mixture alternately with the liqueur.
Spoon batter into prepared muffin cups. Bake for 10-12 minutes or until tops are golden and spring back when lightly touched. Cool completely on a wire rack.
For filling, whisk jam and liqueur until blended. Pour into a piping bag fitted with a small round tip (about a #4). Push tip into the top of each cake and squeeze jam into the center.
In a large bowl, beat cream and liqueur until stiff peaks form. Frost cakes. Store in the refrigerator.