Lemon-and-elderflower-cupcakes

Lemon & elderflower cupcakes

Delicate, fragrant cupcakes inspired by the flavours of the royal wedding cake

By , 02 April 2018

(54 votes)

Lemon & elderflower cupcakes
  • Cook: 35 Mins
    plus cooling

  • Serves: 24

  • Price: 17p per serving

Nutritional Info
Each 41g serving contains
  • Energy

    667KJ

    159KCAL

    8%
  • Fat

    7.8g

    high

    11%
  • Saturates

    3.3g

    high

    17%
  • Sugars

    16g

    high

    18%
  • Salt

    0.19g

    med

    3%
of your reference intake.
Typical energy values per 100g: 1628kJ/389kcal.
Ingredients
  • 150g self-raising flour
  • 1 tsp baking powder
  • 125g Best for Baking Cakes spread
  • 125g caster sugar
  • 2 large eggs
  • 4 tbsp elderflower cordial
  • 1 lemon, zest and juice
  • 100g unsalted butter, softened
  • 225g icing sugar
  • Cake Décor Sliver Glitter Spray
Method
  • Preheat the oven to 180C/160C Fan/Gas 4. Line 2x 12-hole bun tins with fairy cake cases.

  • In a large bowl beat together the flour, baking powder, spread, sugar and eggs until smooth. Stir in the elderflower cordial and half of the lemon zest.

  • Divide the mixture evenly between the cake cases. Bake for 16-18 mins, or until the tops spring back when pressed. Allow to cool fully on a wire rack.

  • Meanwhile to make the buttercream icing, beat together the butter and icing sugar until smooth.

  • Add the lemon juice 1tbsp at a time, until the icing is soft enough to pipe. You may not need all of it.

  • Spoon the icing into a piping bag fitted with a star tip. Pipe the icing in a swirl onto the cooled cupcakes, sprinkle with the rest of the lemon zest and spritz with glitter spray.