Elderflower cupcakes recipe

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)

Method

1. Preheat the oven to 180°C/350°F/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.

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