Elderflower and Gooseberry Cupcakes

Preheat oven to 325 degrees F. Prepare muffin tins by placing papers in all of the holes.

Cupcakes Instructions:
Cream butter and sugar together in a large bowl. Add extracts and elderflowers. Mix in eggs one at a time. Add flour and elderflower presse a little at a time, alternating between the two.

Use a large scoop to measure the batter and place into a lined muffin pan. Bake for 30 minutes or until golden brown on top. Let cool 15 minutes before moving cupcakes to a cooling rack and continue to cool.

Filling Instructions:
Warm the jam in the microwave until you are able to stir the jam easily. With a paring knife, carve a circle in the top of the cupcake. The point of the knife should be towards the center with the handle angled outwards. It is similar to the way you would carve the top off a pumpkin. You will be left with a sort of cupcake cone. Remove the cone and fill the remaining space with approximately 1/2 teaspoon of jam. Place the cone back on the cupcake.

Icing Instructions:
In a large mixing bowl place the cream, Elderflower Presse, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.

If you were to taste the icing alone, you may find that it does not have as much flavor as you would expect. The sweetness of the cake does not need to be overwhelmed by the icing. However, feel free to add a few drops of lemon and/or vanilla extract to taste.

To sugar the gooseberries, drain from can. While they are still slightly damp from the syrup, roll them gently in sugar. Let dry completely before transporting to the cupcake.