Recipe: The Audrey I

Inspired by: Little Shop of Horrors

Vanilla Elderflower Lemon Zest cupcakes filled with a Raspberry Lemon Elderflower curd and topped with a Lemon Elderflower Buttercream frosting.

"Hey, little lady, hello. You lookin’ cute as can be. You lookin’ mighty sweet…"

Ingredients

Raspberry Lemon Elderflower Curd

• 1 and 1/2 cups fresh or frozen raspberries

• 1/4 cup fresh lemon juice

• 4 large egg yolks

• 1 large egg

• 1 cup granulated sugar

• 6 tablespoons unsalted butter, diced

• 2 to 3 tablespoons of St-Germain elderflower liqueur

Directions

Part A: Raspberry Lemon Elderflower Curd

1. Place the raspberries in a saucepan over medium heat. Cook, stirring intermittently, until the berries begin the break down and release their juices for about 5 to 8 minutes. (NOTE: it will take longer if you use frozen raspberries).

2. Remove from heat and strain through a mesh sieve into a bowl or measuring cup to remove the seeds. Discards the seeds and solids.

3. Transfer 1/3 cup of raspberry juice into a large mixing bowl along with the lemon juice, yolks, egg, and sugar. Whisk until well combined. Set aside. (NOTE: Be sure to whisk all of the ingredients well together before heating so the egg does not scramble.)

4. Place the diced butter in a medium heat-safe mixing bowl and set near the stove.

5. Transfer the raspberry juice and egg mixture back into your original saucepan. Stirring gently, heat the curd mixture over medium heat until it begins to thicken, 8 to 10 minutes. The mixture should coat the back of a spoon.

6. Remove from heat a strain over the diced butter. Whisk until butter melts and is combined. Add elderflower liqueur. 

7. Press a piece of plastic wrap directly to the surface of the curd and refrigerate until cool and set, 1 to 3 hours. This curd, when refrigerated, will keep for about a week.

Ingredients

Vanilla Elderflower Lemon Zest Cupcakes

Yield: approximately 24 to 30 cupcakes

• 3 and 1/3 cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon salt

• 1 cup unsalted butter at room temperature

• 2 cups granulated sugar

• 2 tablespoons lemon zest

• 4 eggs

• 1 teaspoon vanilla extract

• 1/4 cup St-Germain elderflower liqueur

• 1/4 cup plain greek yogurt

• 1 cup whole milk

Directions

Part B: Dry Ingredients

• 3 and 1/3 cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon salt

1. Whisk the flour, baking powder, and salt together in a large bowl.

2. Set aside.

Part C: Wet Ingredients

• 1 cup unsalted butter at room temperature

• 2 cups granulated sugar

• 2 tablespoons lemon zest

• 4 eggs

• 1 teaspoon vanilla extract

• 1/4 cup plain greek yogurt

• 1/4 cup St-Germain elderflower liqueur

1. Using an electric mixer, beat butter with granulated sugar and lemon zest at medium speed until fully combined.

2. Beat in the eggs at medium speed, until fully incorporated. Do not overmix.

3. Mixing at low speed, add the vanilla extract and greek yogurt until just combined. Scrape sides of the bowl before adding the elderflower liqueur.

4. Slowly add elderflower liqueur one tablespoon at a time mixing at low speed.

Part D: Getting Ready to Bake

• 1 cup whole milk

1. Preheat oven to 350 degrees.

2. Gradually beat in half of flour mixture (Dry Ingredients) to large mixing bowl with Wet Ingredients then half of the milk.

3. Repeat until all flour and milk is incorporated into Wet Ingredients bowl.

4. Line a 12-cup cupcake pan with paper liners of choice.

5. Using a 1-inch cookie scoop, fill the cupcake liners about 3/4 of the way full. You should have enough batter for at least 2 dozen cupcakes.

6. Bake for 15-20 minutes until slightly golden on top or until a toothpick inserted in the center comes out clean.

7. Transfer to a wire rack to cool completely before filling and decorating.

While the cupcakes cool you can begin making the Lemon Elderflower Buttercream Frosting.

Ingredients

Lemon Elderflower Buttercream Frosting

• 1 cup unsalted butter, softened

• 4 cups confectioners' sugar

• 1 teaspoon vanilla extract

• 1 teaspoon milk

• 2 tablespoons lemon juice (or more depending upon taste)

• 4 tablespoons of St-Germain elderflower liqueur (or more depending upon taste)

Directions

Part E: Lemon Elderflower Buttercream Frosting

1. Using an electric mixer, beat the butter, confectioners sugar, vanilla extract and milk at medium speed until light and fluffy.

2. Beat in lemon juice.

3. Mixing at low speed, slowly add elderflower liqueur one tablespoon at a time, stopping in between to scrape sides of the bowl and test the taste. Add less or more liqueur depending upon your own personal taste.

4. Store in refrigerator to chill while you fill the cupcakes with the Raspberry Lemon Elderflower Curd.

Part F: Filling the Cupcakes

1. Take the raspberry lemon elderflower curd out of the refrigerator and set aside.

2. Using a small paring knife, cut a circle in the center of each cupcake about 1/2 an inch wide and 1/2 an inch deep. You should be able to pull the little piece of cake right out.

3. Using a 1/2 inch cookie scoop or melon baller, liberally fill each cupcake with the raspberry lemon elderflower curd.

4. When all cupcakes are filled, replace the cut pieces of cake back on top of the holes. 

(NOTE: You may have some curd overflow when you replace the tops back on the cupcakes. It is totally fine, just use a butter knife to scrape any large amount of excess.)

Part G: Frosting the Cupcakes and Finishing Touches

• Lemon Elderflower Buttercream Frosting

• Colorful sprinkles of choice

• Red food coloring

1. Using a butter knife, coat the top of each cupcake with desired amount of frosting.

2. Top with sprinkles of choice.

3. Add about a tablespoon of red food coloring to a measuring cup.

4. Dip a clean tiny paint brush into food coloring and use it to splatter food coloring onto frosted cupcakes until you achieve desired effect. (NOTE: It should kind of look like a typical episode of Dexter. )

5. Store cupcakes in refrigerator until ready to serve.

Enjoy!