ELDERFLOWER CUPCAKES WITH LEMON MERINGUE FROSTING

INGREDIENTS:

CUPCAKES:
2 eggs
1/2 cup and 3 tbsp ( 125 g ) regular sugar
1 vanilla pod
1 cup and 2 tbsp ( 125 g ) all purpose flour
1/2 tsp baking powder
7 tbsp ( 75 g ) butter
1/2 cup ( 1 dl ) elderflower cordiel
3,5 oz ( 100 g ) white chocolate

LEMON MERINGUE FROSTING:
4 eggs whites
2 cups and 4 tbsp ( 225 g ) regular sugar
3-4 tsp lemon curd

Heat oven to 180°C / 356°F. Beat eggs, vanilla beans and sugar until light and fluffy. Mix in flour and baking powder. Melt the butter in a small saucepan on low heat. Add the chocolate too the saucepan and stir until the chocolate is all melted. Gradually add the butter/chocolate mixture to the egg mixture until it's fully incorporated. Do the same with the elderflower cordial. Bake for 15-20 minutes. Transfer to a wire rack to cool.
Pour your egg whites into a clean bowl and beat on low speed until it starts to foam up. Now you can speed it up and slowly start adding in your sugar in small amounts. Keep beating until your meringue is glossy and have stiff peaks and no sugar graines are left. Mix in the lemon curd, if you want less add less and if you want more add more. Put the meringue in a piping bag fitted with a wide circular tip. Pipe the frosting onto the cupcakes. Torch the meringue to give it a golden color. (Be careful not to set them on fire!) Decorate with elderflowers or a little lemon zest.

Enjoy!

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