Wednesday, November 21, 2012

Gorse cupcakes







I picked about two large handful of gorse flowers, made a syrup with a 100ml of water and 1 tbsp of icing sugar, put the gorse in the hot syrup and let it rest for one night. 

For the gorse cupcakes: 
120 g butter
3 eggs
130 g sugar
1/2 tsp lemon zest
200 g self-rising flour
100 ml gorse flowers and syrup

Makes 12 cupcakes



Preheat the oven to 175°C. Line a 12-muffin tray with cupcakes paper cups.
Melt the butter in a jug, either in the microwave or in the oven (while the oven is warming up for the cupcakes). Place the eggs and sugar in a mixing bowl and whisk, using an electric beater, until the mixture looks light and pale yellow in colour. Slowly add the melted butter and the lemon zest. Keep beating at a low speed now; add flour followed by gorse and syrup and keep beating making sure that there are no lumps. Divide the mixture between the 12-cupcake cases and bake for about 18-20 minutes, until golden at the top. You can also check by inserting a toothpick into the cupcakes: if it comes out clean the cupcakes are ready. Remove the cupcakes from the tin and let them cool down. 



Gorse cupcakes and Anawhata


Would you like to know what they tasted like? They tested like banana cupcakes!!

Photos and Recipes by Alessandra Zecchini ©


5 comments:

  1. Lovely!! I remember dying eggs for Easter many years ago in the UK with Gorse flowers and onion skins.

    ReplyDelete
  2. I use onion skins too, but never tried gorse for dying, what colour dud you get?

    ReplyDelete
  3. What a beautiful cupcakes :)
    Lovely!
    I love the color of them...
    I'd like eat one or two of your cupcakes :) they're deliciousssss!
    Yummy!

    ReplyDelete
  4. Gorse flowers,am hearing for the first time.Cupcakes looks fabulous.

    ReplyDelete
  5. they are so cute and yummy looking cakes...

    ReplyDelete

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