Description
Delight in these British-style Lemon & Elderflower Cupcakes, featuring a light, fluffy sponge infused with zesty lemon and fragrant elderflower cordial. Topped with a smooth elderflower and lemon buttercream and optionally decorated with delicate white fondant flowers, these cupcakes are perfect for any tea party or special occasion.
Ingredients
For the Sponge
- 175 g unsalted butter or baking spread, softened
- 175 g caster sugar
- 2 tbsp elderflower cordial
- Zest of 1 lemon
- 3 large eggs
- 175 g self-raising flour
For the Buttercream
- 200 g unsalted butter, softened
- 400 g icing sugar
- 2 tbsp elderflower cordial
- 1 tsp lemon extract
For Decoration (optional)
- 100 g white fondant
Instructions
- Prepare Decorations (Optional): If making fondant flower decorations, prepare these several hours ahead or the day before. Roll out white fondant with a silicone rolling pin on a surface dusted with icing sugar. Cut out flower shapes using a cutter, then shape and vein them using a silicone mould. Allow flowers to dry on crumpled baking paper or foam drying tray.
- Preheat Oven and Prepare Tin: Preheat the oven to 160°C Fan, 180°C conventional, 350°F, or Gas Mark 4. Line a cupcake tin with paper cases.
- Make the Sponge Batter: Using an electric mixer, cream together the softened butter and caster sugar until light and fluffy. Add elderflower cordial, lemon zest, and eggs, mixing well after each addition. Gently fold in the self-raising flour until just combined.
- Bake the Cupcakes: Divide the batter evenly among the paper cases. Bake in the preheated oven for about 20 minutes or until golden brown and a skewer inserted into the center comes out clean. Remove and allow to cool completely on a wire rack.
- Prepare the Buttercream: Using an electric mixer, combine the softened butter and icing sugar until creamy. Add elderflower cordial and lemon extract, mixing until smooth. If the buttercream is too stiff, add a little milk or more elderflower cordial to adjust consistency and flavor.
- Decorate the Cupcakes: Pipe or spread the elderflower lemon buttercream generously onto the cooled cupcakes. Garnish with the prepared fondant flowers or decorate alternatively with sprinkles, wafer flowers, or additional lemon zest as desired.
- Storage: Store leftover cupcakes in an airtight container in a cool place and consume within 3 days for optimal freshness.
Notes
- Fondant flower decorations need adequate drying time; prepare in advance.
- If desired, flavor strength in buttercream can be adjusted by adding more elderflower cordial.
- Ensure cupcakes are completely cool before applying buttercream to prevent melting.
- Self-raising flour contains baking powder, so no additional leavening agents are necessary.
- Leftover cupcakes are best eaten within 3 days to maintain freshness.
