Lemon & elderflower cupcakes
- 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
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.