The BEST Elderflower and Lemon cupcake recupe on the internet! Since the royal wedding, all anyone talks about is how unconventional Harry and Megan are, especially regarding their elderflower and lemon cake instead of traditional fruit cake. I personally love elderflower, it smells and tastes gorgeous and you can make so many things out of it. I’m really lucky that Andy’s parents have an elderflower tree on the farm that I can help myself to when it’s in bloom, if you live in the countryside you can find some rogue trees to help yourself to as well (providing it’s not on someones land and you make sure you’re allowed to forage in your area). It takes a bit of time and patience to create something from, but once you’ve got the basics the world is your oyster.
For this recipe you’ll need elderflower cordial, you can check out my recipe here – it takes 24-48 hours to make but it’s so worthwhile and refreshing with lemonade or soda water if you didn’t want to do anything fancy with it.
This recipe creates beautiful fluffy cakes with a light buttercream and just a hint of elderflower.
You will need:
185g Self-raising flour
185g Caster sugar
185g unsalted butter, softened
1tsp Baking powder
2-4tbsp elderflower cordial
Zest of 1 lemon
For the icing:
200g unsalted butter
350g icing sugar
3-4tbsp elderflower cordial
Juice of 1/2 a lemon
Lemon zest to decorate (raspberries will work well too!)
Preheat the oven to gas 4 180°C / fan 160°C and line a 12 hole muffin tin with paper cases – this recipe works best with muffin sized cake cases rather than normal cake cases.
Beat the sugar and butter together with an electric whisk (or hand whisk if you’re feeling ballsy) for around 3 minutes or until light and smooth.
Then add in the 3 eggs, one at a time. If the mixture starts to curdle add in 1 tablespoon of the pre-weighed flour. Beat on a medium speed until the mixture becomes smooth and fluffy. Add in the elderflower cordial and lemon zest and mix until combined.
Then sift in the flour and baking powder and gently fold into the mixture, this will make sure the cakes are nice and fluffy.
Divide the mixture between the cake cases until they are about 2/3 full, bake for 18-20 minutes, they should feel very springy to the touch, if you’re unsure whether they’ve cooked properly poke a cocktail stick in and if any mixture comes out whack them back in for another 5 minutes. They should be nice and golden when they come out. Remove them from the tin and place on a wire cooling rack.
To make the icing, beat together the softened butter and icing sugar and then add in the cordial, if you would like a stronger elderflower taste, add more cordial to the ratio of 1tbsp cordial and 2tbsp icing sugar. Your icing should be nice and creamy but not too runny. You can either use a circle/open ended tip in a piping bag or simply pour the icing into the piping back and cut straight across the end so you can get a nice big swirl on your cupcake.
Once the cakes are cool, simply centre the tip of the piping back in the centre of the cupcake and squeeze the icing out, lightly pressing against the cupcake with the tip and pulling quickly upwards when the icing has spread most of the circumference of the cupcake . This will make a nice smooth icing with a small peak in the middle.
Finish off with some lemon zest, or any fruit of your choosing and enjoy your elderflower and lemon cupcakes!
These are my absolute favourite things to make in the summer, I adore elderflower and this cupcake is very refreshing and light, perfect for a mid morning snack!
Let me know if you recreate this recipe in the comments, I’d love to see your creations!