Recipes
Lemon & elderflower cupcakes
Delicate, fragrant cupcakes inspired by the flavours of the royal wedding cake
Delicate, fragrant cupcakes inspired by the flavours of the royal wedding cake
(70 votes)
Cook: 35 Mins
Serves: 24
Price: 17p per serving
Nutritional Information
Each 41g serving contains
Energy
667kj
159kcal
667kj
159kcal
8%
Fat
7.8g
7.8g
Med
11%
11%
Saturates
3.3g
3.3g
Med
17%
17%
Sugars
16g
16g
High
18%
18%
Salt
0.19g
0.19g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
1628kj/389kcal
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
1
Preheat the oven to 180C/160C Fan/Gas 4. Line 2x 12-hole bun tins with fairy cake cases.
2
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.
3
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.
4
Meanwhile to make the buttercream icing, beat together the butter and icing sugar until smooth.
5
Add the lemon juice 1tbsp at a time, until the icing is soft enough to pipe. You may not need all of it.
6
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.