Delicious and easy to make - these elderflower cupcakes have a lovely aromatic taste that is intensified by the lemon zest. Perfect! This cupcake recipe makes 12 cupcakes, so it’s perfect if you’re having friends round for tea.
Ingredients
For the cupcakes:
- 120g butter, softened
- 150g caster sugar
- 3 tsp elderflower cordial
- 1tsp lemon zest
- 2 large eggs, room temperature
- 130g self-raising flour
- 50g ground almonds
- 1tsp baking powder
- 125ml milk
For the buttercream:
- 120g butter, softened
- 200g icing sugar, sifted
- 2 tsp elderflower cordial
- 1tsp lemon zest
- 2tbsp milk
- A few drops of yellow food colouring (optional)
WEIGHT CONVERTER
Method
- Preheat the oven to 180°C/350°F/Gas Mark 4 and line a 12-hole muffin tin with cupcake cases.
- Sift the flour, ground almonds and baking powder and set aside.
- Cream the butter and sugar until light and fluffy. Add the elderflower cordial and lemon zest, then the eggs one at a time, beating well between each addition.
- Add half the flour and then half the milk and mix until fully combined. Repeat with the remaining flour and milk.
- Divide the mixture equally into the liners and bake for 18 minutes or until a cocktail stick inserted into the centre of each cake comes out clean. Leave to cool for 20 minutes and then transfer onto a wire rack to cool completely.
- For the buttercream: Cream the butter until smooth. Gradually add the icing sugar and continue to cream until light and fluffy. Add the elderflower cordial, lemon zest, milk and cream until combined.
- Colour the buttercream a pale yellow using food colouring and pipe onto the cupcakes using a nozzle fitted with a star tip.
Top Tip for making Elderflower cupcakes
Add a tsp of lemon juice to your buttercream for a more intensified flavour
You might also like…
GoodtoKnow Newsletter
Parenting advice, hot topics, best buys and family finance tips delivered straight to your inbox.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Mary Berry's almond cupcakes
Mary Berry's deliciously moist almond cupcakes are packed with apricots and sultanas for a fruity twist. Make 12 cupcakes using this recipe...
By Mary Berry Published
-
Orange polenta and olive oil cake
This orange polenta and olive oil cake has just a handful of ingredients and will taste even better if you can bake it a couple of days ahead.
By Rose Fooks Published
-
Banana cupcakes
Banana cupcakes are a lighter, sweet and cake-ier version of the banana bread bake - the nation's favourite...
By Jessica Dady Published
-
Chocolate orange hot cross buns
These chocolate orange hot cross buns are covered with a thick layer of hazelnut chocolate spread. The kids are going to love them...
By Rose Fooks Published
-
Annabel Karmel's trio of vegetables with tomato and basil
Suitable for six months plus, this baby food by nutritional expert Annabel Karmel is made with a whole heap of veggies...
By Annabel Karmel Published
-
Annabel Karmel's mini beef meatballs with carrot and apple
Follow Annabel Karmel's simple recipe for mini meatballs for weaning babies and toddlers - ideal for making ahead and freezing...
By Annabel Karmel Published
-
Kate Middleton has reportedly ‘FaceTimed’ her kids everyday while in hospital as Prince William holds down the fort at home
The Princess of Wales is recovering from surgery in The London Clinic
By Charlie Elizabeth Culverhouse Published
-
Here's why popcorn isn't for toddlers - brave mum shares warning over 'harmless-looking' snack that can be a go-to
You might think twice about handing your child the snack after a brave mum shares her ordeal
By Selina Maycock Published
-
These pumpkin-shaped pizza pockets are the perfect Halloween-themed snack - and you only need 4 ingredients to make them
4 ingredients and 20 minutes to make these pumpkin-shaped pizza pockets - just in time for Halloween!
By Ellie Hutchings Published