Madeleines
Makes 18 cakes
Ingredients:
- 2/3 c sugar
- 3 eggs
- 1 1/2 c pastry flour
- 2 1/2 tsp baking powder
- 1/4 c whole milk
- 2 tsp honey
- 15 tbs unsalted butter
Instructions:
Preheat oven to 350 degrees.
Cream together the eggs and sugar until it becomes light in color, and the batter falls off of the whisk like a ribbon. Melt the butter and when it is cooled, add it to the eggs and sugar with the honey. Fold the butter into the batter with a spatula. Mix the flour and baking powder together and add it to the batter in two batches. Fold the flour into the batter with a spatula until smooth.
Butter and flour your madeleine pan so that the cakes slide off. Use a cookie scoop to get a walnut sized amount of batter in each mold. Bake for 8-10 minutes. Let them cool.
Elderberry Buttercream
Ingredients:
- 1/2 cup softened unsalted butter
- 1 1/2 tsp vanilla
- 2 TBS elderberry syrup
- 2 cups of powdered sugar
- Butterfly pea powder or purple food coloring
- Raisins
Instructions:
Cream the butter. Add the vanilla, and elderberry syrup. Once smooth, add the powdered sugar and whip until smooth. Add food coloring or butterfly pea powder for a natural purple dye.
Use 2 teaspoons of pea powder for a lavender color. Use 1-2 tablespoons of pea powder for a deep purple color. I like to do half lavender and half deep purple.
Spread the buttercream on each cake, use a fork to rake across the top lightly to look like monster fur. Add raisins to the ends to look like toes.
