I was recently asked to make some cakes for an amazing cause called Finding Your Feet. The charity was set up by friends of Corrine Hutton after Corrine tragically lost both legs below the knee and both hands after a life threatening case of septicaemia. Some of my colleagues know Corrine and along with a cake sale, this weekend they are also climbing Ben Nevis twice on Saturday, then cycling from East to West coast Scotland on Sunday to raise money to buy her some hi tech prosthetic hands. There was no way I could refuse such a worthy cause! So I decided to make these delicious Elderflower Cupcakes.
I had recently bought this cordial, and I thought it was a great summer flavour that would go down well at a bake sale.
I started by mixing together butter and caster sugar.
Then I added Elderflower cordial, the zest of half a lemon, eggs and milk and whisked in. Finally I folded in self raising flour, ground almonds and baking powder.
I baked the Elderflower Cupcakes on 160C Fan/180C/350F/Gas Mark 4 for 20 minutes.
I used this awesome tool to make the flowers on top of the Elderflower Cupcakes, which I got from ebay. You can also find them on Amazon via the link at the bottom of this page.
I used my silicone rolling pin to roll out some white fondant, then used the cutter provided to cut out the flower shape.
Making sure to match the shape of the fondant to the mould I placed it on the ‘in’ side.
Gently, but firmly I pressed down with the other side of the mould.
And tah dah! A beautiful flower is created! I did often get a hole in the middle of them as I was doing this, but as I was going to add a centre I didn’t mind but you could roll the fondant thicker to avoid it.
I used my madeline pan for them to dry in.
Once they dried I used buttercream to stick a white shimmer pearl in the centre. I used the same buttercream as I piped on top of the cupcakes which was made with icing sugar, butter, a hint of green food colouring and Elderflower cordial.
I also sprinkled over some silver shimmer powder for extra sparkle!
All of the Elderflower Cupcakes got sold which I was really pleased with, they raised around £150 from the sale in total which is fantastic. The elderflower flavour with the hint of lemon is very delicate and would be perfect with a glass of elderflower cordial and sparkling water! These would also be great at a party or afternoon tea.
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For the sponge
- 160 g Butter
- 200 g Caster sugar
- 4 tsp Elderflower cordial
- 1/2 Lemon zest
- 3 Eggs large
- 2 tbsp Milk
- 175 g Self raising flour
- 65 g Ground almonds
- 1 1/2 tsp Baking Powder
For the buttercream
- 530 g Icing sugar
- 250 g Butter
- 2 tbsp Elderflower cordial
- 100 g White fondant
- Green food colouring
- White pearl sprinkles
- Edible glitter
Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4, line a cupcake tin with paper cases
Mix together the butter and the caster sugar
Add the elderflower cordial, lemon zest, eggs and milk, and whisk in. Then fold in the self raising flour, ground almonds and baking powder
Divide between the paper cases and bake for 20 minutes
To make the flower decorations, use a silicone rolling pin to roll out the white fondant, then use a cutter to cut out the flower shape
Then use the silicone mould to shape and vein the flower. Leave it to dry
Once dry, dab some water in the centre of the flower using a clean paintbrush and add a white pearl decoration
Make the buttercream by mixing the icing sugar, butter, some green food colouring and the elderflower cordial
Pipe it onto the cupcakes and add the flowers