Elderflower and Lemon Cupcakes
Over the past few years, elderflower has become a very popular flavouring for all kinds of cakes and desserts. The flavour choice for these Elderflower Cupcakes was inspired by the cake at a recent high profile wedding (congratulations Harry and Meghan).
I made these Elderflower Cupcakes at the request of my daughter for her to share with her biology class. Each week a member of the class brings in cakes to share – school doesn’t sound so bad nowadays – and she specifically asked me not to make cakes with an unusual flavour. Her exact words were “don’t make the flavour too ‘out there’, mum”. After a focused discussion, during which various flavours were discounted – lilac? (No), Lady Grey tea? (No!), dandelion? (Seriously?!!) – we agreed on elderflower.
Although I love elderflower and use it in desserts regularly, this was the first time I had tried it in Elderflower Cupcakes. I am not really a big cupcake maker! I made two batches – one with just elderflower and one with elderflower and lemon. When I tasted them, I understood immediately why it is usual to include lemon as an additional flavouring. The cupcakes made just with elderflower were far too sweet for my taste but those made with elderflower and lemon were just right – floral but zesty!
2 x cupcake trays; 24 cupcake papers, mixing bowlPrint
These scrumptious little cakes, flavoured with elderflower and lemon, are a perfect addition to afternoon tea!
For the cakes:
- 250 g butter
- 250 g caster sugar
- 4 large eggs
- 250 g self-raising flour
- Grated zest of 1 lemon
- 4 tbs elderflower cordial
For the icing:
- 500 g icing sugar
- 250 g butter
- 3 tbs elderflower cordial
- Juice of 1 lemon
- Set your oven to 200 degrees C/gas mark 6.
- Put your cupcake papers into your cupcake trays.
- Make the cake batter by creaming together the 250 g butter with the 250 g sugar. Add the eggs gradually to ensure the mixture does not curdle. Then add the 250 g self-raising flour.
- Add the grated lemon zest and the 4 tbs of cordial to the mixture and stir to combine.
- Put a dessert spoon of the cake mixture into each of the cupcake papers.
- Put your cupcake trays into the oven and cook for around 15 minutes. The cakes will be done when they are golden brown and springy to the touch.
- Remove the cupcakes from the trays and put on a rack to cool.
- Make the icing by putting the 500g icing sugar, 250 g butter, lemon juice and 3 tbs elderflower cordial in a mixing bowl and beating until they form a pale, smooth icing. Ice the cooled cupcakes and decorate as you wish!
Keywords: elderflower and lemon cake, elderflower cupcakes