- 175g Unsalted butter
- 175g Caster sugar
- 3 Eggs
- 5 tbsp Chase Elderflower Liqueur
- 175g Self-raising flour
- 2 egg whites
- 100g caster sugar
- 110g Unsalted butter
- 120g Icing sugar
- 3 tbsp Chase Elderflower Liqueur
- 50g Cream cheese
For the Mini Meringues: Preheat the oven to 150 degrees gas mark 2. Line a baking tray with non-stick baking paper.
In a large clean bowl, beat egg whites until stiff. Gradually beat in sugar until the mixture feels smooth, not gritty. Pipe/spoon small portions onto tray and bake for 35 minutes, or until dry but not browned. Turn off the oven but leave meringues to cool down completely inside it.
For the Cupcakes: Once the meringues are cool remove from the oven and preheat the oven to 180° gas mark 4, line a 12-hole muffin tin with paper cases. Using electric whisk, cream together the butter and sugar in a bowl until pale and fluffy.
In a separate bowl, gently whisk together the eggs and liqueur. Add a spoonful of flour to the creamed butter then slowly pour in the egg mixture, beating constantly. Sift the remaining flour and a pinch of salt into the mixture and fold until evenly combined.
Place heaped tablespoons of the batter into the cases and bake for 18 – 20 minutes until the cakes are golden and spring back when touched. Cool on a wire rack.
For the icing, cream the butter, icing sugar and liqueur together for 3 – 4 minutes until light and fluffy. Beat in the cream cheese until you have a thick, creamy icing. Spread over the cupcakes.
For the Decoration, On top of the icing spoon on a teaspoon of lemon curd and decorate with a mini meringues and sprigs of elderflower.