Is there anything that tastes better than taking the time to whip up something yummy in the kitchen for you (and sometimes your loved ones) to enjoy? These delicious cupcakes covered in soft white swirls of elderflower icing may look innocent, but one bite reveals a wickedly boozy centre of tangy lemon curd spiked with limoncello and gin - and with their bright and floral notes they make the perfect cupcakes to enjoy as spring begins and Easter approaches!

Lemon Curd & Elderflower Gin Cupcakes
Makes 12

Cake
125 grams caster sugar
125 grams soft butter
2 large eggs
½ teaspoon vanilla extract
Zest of 1 lemon
125 grams self-rising flour
2 tbsp milk

Lemon Curd Filling

100ml lemon curd
25ml Ludlow Elderflower, Chamomile and Lemon Verbena Gin
25ml limoncello or Triplecello (optional)

Elderflower Icing

150ml double cream
250g mascarpone cheese
50ml elderflower liqueur or cordial
120g icing sugar

Line a cupcake tin with paper cases and preheat the oven to 200c/180 fan.

In a bowl, cream the butter and sugar until pale and fluffy, then beat in each of the eggs, lemon zest and vanilla extract. Fold in the sifted flour and finally loosen the mixture with the milk.

Divide between the 12 cases and bake for 20 minutes – the cupcakes should be golden on top and springy to the touch. Leave the cakes on a wire rack to cool.

Once the cakes are cool, mix the lemon curd, gin and limoncello in a bowl. Use a teaspoon measure or a knife to scoop a small hole out the centre of each of the cupcakes and fill it with the lemon curd mix.

Mix the mascarpone and icing sugar, then whisk in the cream and elderflower until soft peaks form. Pipe or spoon the icing onto the cupcakes and enjoy with a large G&T!