Lemon & Elderflower Cupcakes

Cupcakes made with lemon zest and elderflower cordial

Course Dessert

Cuisine British

Keyword Cupcake

Prep Time 30

Cook Time 20

Total Time 50

Servings

Calories 511kcal

Author thebakingexplorer

If you are making the flower decorations, make them several hours in advance or the day before as they need to dry out
Use a silicone rolling pin to roll out the white fondant onto a surface dusted with icing sugar, 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 on some crumpled up baking paper (or a foam drying tray if you have one)
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line a cupcake tin with paper cases
Mix together the butter and the caster sugar, ideally using an electric mixer until fluffy
Add the elderflower cordial, lemon zest, and eggs and whisk in
Gently whisk in the self raising flour
Divide between the paper cases and bake for 20 minutes, or until golden brown and a skewer inserted in the centre comes out clean. Leave to cool completely
Make the buttercream by mixing the icing sugar and butter together using an electric mixer, when it starts to come together add the elderflower cordial and lemon zest and keep mixing until smooth. If the buttercream is too stiff then you can add a little milk to it
Pipe or spread it onto the cupcakes and add the fondant flowers. You could also decorate them with sprinkles, wafer flowers, lemon zest
Store leftovers in an airtight container in a cool place and eat within 3 days