Elderflower Cupcakes

Elderflower Cupcakes

I don’t know about you but I love elderflower cordial in the summer; it’s so light and refreshing and every time I taste it I think of long summer days. I wanted to capture this in a cake and so the Elderflower Cupcakes were born. The recipe is the same as my Easy Iced Cupcakes but with a different topping. You could pipe the icing, however I decided to go for a fluffier looking topping – it really works, doesn’t it?!

Here’s how to make your own little bites of loveliness:

Ingredients

For the cupcakes:

  • 100g butter
  • 100g caster sugar
  • 150g self-raising flour
  • 2 medium eggs
  • 1 tablespoons milk
  • 1 tablespoon elderflower cordial

For the icing:

  • 75g butter
  • 300g icing sugar
  • 1 teaspoon vanilla essence
  • 3-4 tablespoons elderflower cordial

Equipment Needed

  • Mixing bowl
  • Metal dessert spoon (+ 1 additional to help you spoon the mixture into the cases)
  • Tablespoon
  • Scales
  • Measuring jug (or a large mug will be fine!)
  • Whisk
  • Paper cases (or silicone for the environmentally conscious!)
  • 12 hole cake tin
  • Cooling rack
  • Table knife/spatula for spreading

Method:

  1. In a mixing bowl, cream softened butter and sugar in a bowl until the mixture is light and fluffy (to cream the two, use a metal spoon and press and drag the mixture against the side of the bowl…you’ll hear the sugar crunching)
  2. Add the flour to the bowl
  3. In a jug, whisk the milk, cordial and eggs together
  4. Add to the mixing bowl and combine gently in a figure of 8 movement until smooth (be careful not to overwork the flour by stirring to vigorously)
  5. Spoon the mixture into paper cases and bake in the oven (Gas Mark 5/200 degrees Celsius) for 20-25 minutes (when you check your cakes are ready press the top gently…if it springs back, it’s cooked)
  6. Leave to cook on the rack
  7. Meanwhile, in a separate bowl, mix your butter, vanilla essence, cordial and icing sugar by using a metal spoon and press and drag the mixture against the side of the bowl
  8. Once completely cooled, use a knife or small spatula to spread your icing on each cake

If you like this idea, you may also like some of my other cupcake recipes. How about Lemon Curd Cupcakes with a surprise lemon curd centre (the clue is in the name)? Or my delicious Chocolate and Raspberry Cupcakes?

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