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Lemon & Elderflower Cupcakes

Lemon & Elderflower Cupcakes

Cupcakes made with lemon zest and elderflower cordial

Course Dessert
Cuisine British
Keyword Cupcake
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12
Author thebakingexplorer

Ingredients

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

Instructions

  1. If you are making the flower decorations, make them several hours in advance or the day before as they need to dry out

  2. 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

  3. 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)

  4. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line a cupcake tin with paper cases

  5. Mix together the butter and the caster sugar, ideally using an electric mixer until fluffy

  6. Add the elderflower cordial, lemon zest, and eggs and whisk in

  7. Gently whisk in the self raising flour

  8. 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

  9. 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

  10. Pipe or spread it onto the cupcakes and add the fondant flowers. You could also decorate them with sprinkles, wafer flowers, lemon zest

  11. Store leftovers in an airtight container in a cool place and eat within 3 days