Elderflower fairy cakes by Sophie Conran

Elderflower fairy cakes by Sophie Conran


  1. Preheat oven to 200?C/180?C/Gas Mark 4.
  2. Put the butter and sugar in a bowl and use a wooden spoon to beat together until pale, light and fluffy.
  3. Beat the eggs in a jug then gradually add to the butter mixture, beating well between additions.
  4. Sift over the flour and baking powder then gently fold in along with the vanilla extract.
  5. Line a cupcake tin with paper cake cases and half fill each case with the cake mixture.
  6. Bake for 15–20 minutes or until the cakes have risen and look golden.
  7. Meanwhile, heat the sugar, butter and 1 tbsp water in a small pan over medium/high heat. Stir a little until it starts to brown. Stir in the double cream and let bubble for another 5 minutes or until all the sugar has dissolved and you have a smooth sauce. Lastly, add the cordial and stir through. Keep warm until needed. 
  8. Cool the cakes on a rack then decorate with caramel.



This icing is also great on ice cream or pancakes


100g (3 1/2 oz) butter, softened
100g (3 1/2 oz) sugar
2 eggs
100g (3 1/2 oz) self raising flour
1 tsp baking powder
1 tsp vanilla extract
For the caramel
100g (3 1/2 oz) caster sugar
25g (1oz) unsalted butter
25ml (1fl.oz) Belvoir elderflower cordial
100ml (3 1/2 fl.oz) double cream


Time: 30 minutes, including cooking
Serves: 8-10
Nutrition: n/a