Ever since a certain royal wedding cake, lemon and elderflower has sky rocketed in popularity. These Lemon & Elderflower Cupcakes are a simple, but by no means less delicious way, to enjoy this delightful cake flavour. The elderflower cordial I've used in these cupcakes, along with the hint of lemon, is very delicate and would be perfect to enjoy with a glass of elderflower cordial and sparkling water! These cupcakes would also be great at a party, a wedding of course, or afternoon tea.
How to make Lemon & Elderflower Cupcakes...
I started by mixing together butter and caster sugar. Then I added the lemon zest and mixed it in.
Next I whisked in the elderflower cordial and eggs. Finally I folded in self raising flour.
I divided the batter between the cases and I baked them for 20 minutes.
To make the white fondant flower decorations I used a flower cutter and veiner tool. Check the recommened equipment section for a link!
I set the flowers onto some crinkled up baking paper to dry out.
Tips for making the Lemon & Elderflower Cupcakes:
- If you don't want to decorate the cupcakes with the fondant flowers I have used, you could also decorate them with sprinkles, some lemon zest, shop bought sugar or wafer flowers, or edible flowers.
- I used a Wilton 1M piping tip to pipe the buttercream onto these cupcakes.
Recommended equipment & ingredients*
|Cupcake tin||Electric hand mixer||Piping bags|
|Zester||Silicone rolling pin||Flower cutter & veiner press|
|Silicone mat||White fondant||Lemon extract|
|Wilton 1M Piping nozzle|
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More Lemon & Elderflower recipes...
|Lemon & Elderflower Cake|
Lemon & Elderflower Cupcakes
For the sponge
- 175 g Butter or baking spread
- 175 g Caster sugar
- 2 tbsp Elderflower cordial
- 1 Lemon (zest only)
- 3 Eggs large
- 175 g Self raising flour
For the buttercream
- 500 g Icing sugar
- 200 g Butter
- 2 tbsp Elderflower cordial
- 1 tsp Lemon extract
For decoration (optional)
- 100 g White fondant
- 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
If you like this, check out more of my Cupcake recipes!
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