Lemon & Elderflower Cupcakes

Lemon & Elderflower Cupcakes

Delicate, fragrant cupcakes inspired by the flavours of the royal wedding cake - a perfect combination!

Prep Time:  30 minutes

Cooking time: 20 minutes

Makes 15

Ingredients

For the cupcakes:

200g self-raising flour

1 tsp baking powder

200g softened unsalted butter

200g golden unrefined caster sugar

2 tbsp elderflower cordial

zest of 2 medium lemons

4 medium free-range eggs

For the Buttercream and filling:

200g unrefined icing sugar

80g soft unsalted butter

3 tbsp elderflower cordial

2-3 tbsp good quality lemon curd

1 jar of homemade lemon curd

Method

1.    Preheat the oven to Gas mark 4/180°C/160°C fan.

2.    Mix the flour and baking powder into a large bowl.  Cream together the butter, sugar, cordial and lemon zest until light and fluffy, then gradually add in the eggs until incorporated.

3.    Gently mix in the flour and baking powder until just lightly mixed. Spoon the mixture into your cupcake cases.

4.    Bake for 15-20 minutes or until cooked through and then allow to cool on a wire rack.

5.    Use a cupcake corer or a knife to make a hole in the middle of each cupcake and fill the holes with lemon curd. You can do this using a spoon or put the lemon curd into a small piping bag, snip the end off and pipe it in

6.    Make the buttercream by beating the icing sugar, butter, and cordial together until very pale, fluffy and creamy.

7.    Put the buttercream into a large piping bag fitted with a nozzle of your choice and pipe it onto the cupcakes.  Decorate with a topping of your choice - enjoy!

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