Search

Elderflower cupcakes

(7 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Elderflower Cupcake
Elderflower Cupcake
  • Serves: 12

  • Prep time:

  • Cooking time:

    (plus cooling time)
  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Delicious and easy to make - these elderflower cupcakes have a lovely aromatic taste that is intensified by the lemon zest. Perfect!

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)

Add a tsp of lemon juice to your buttercream for a more intensified flavour

Method

  1. Preheat the oven to 180C/350F/Gas Mark 4 and line a 12-hole muffin tin with cupcake cases.
  2. Sift the flour, ground almonds and baking powder and set aside.
  3. 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.
  4. Add half the flour and then half the milk and mix until fully combined. Repeat with the remaining flour and milk.
  5. 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.
  6. 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.
  7. Colour the buttercream a pale yellow using food colouring and pipe onto the cupcakes using a nozzle fitted with a star tip.


Looking for food gifts? We've got plenty more to choose from!

Your rating

Average rating

  • 4
(7 ratings)

Your comments

Sydney Drees

Absolutly love this recipe! Got so many complements when I made them.

comments powered by Disqus

FREE Newsletter