These flavors scream summer, light and lemony. The elderflower kicks up the flavor of the lemon taste, so these cake balls are not super sweet. White chocolate holds everything together nicely. I hope you like it.
2 cups flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoons elderflower syrup (from Erin’s Elderberries)
1 teaspoon elderflower liqueur
2 tablespoons lemon zest
1 stick butter at room temperature
1 cup sugar
1 tablespoon lemon juice
2 large eggs
1 stick butter
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 teaspoon elderflower syrup (Erin’s again)
2 cups plus 2 tablespoons powdered sugar
12 ounces white chocolate
3 ounces heavy cream
Preheat oven to 350.
Sift flour, baking powder, and salt into bowl one.
In bowl two cream butter and sugar.
Add eggs, vanilla, elderflower liqueur, elderflower syrup, lemon juice and mix for 3 minutes.
Add bowl 1 into bowl 2 in 3 parts and mix until fully incorporated.
Add batter into cupcake-liner lined cupcake tin.
Bake for 25-29 minutes. Then let cool.
In a clean bowl, cream butter for 2 minutes and add powdered sugar mix for 4 minutes.
Add lemon juice, elderflower liqueur, elderflower syrup, and vanilla. Mix until smooth.
Crumble cupcakes in a clean bowl.
Add frosting and mix to combine.
Form into a 1 1/2 inch ball.
In a microwave melt chocolate and cream and mix until smooth.
Roll cake balls in chocolate until covered and place on parchment or rack.
Let cool and dry for 45 minutes.