Lemon and Elderflower Cupcakes

These dainty lemon and elderflower cupcakes have a delicate flavour and would make an elegant addition to an afternoon tea spread.

Lemon and elderflower make a delicious flavour combination. The sweet floral flavour of the elderflower complements and off sets any sharpness from the lemon.

The sponge is flavoured with elderflower cordial then, to take these simple cupcakes to the next level, the cake has a hidden filling of tangy lemon curd.

Finishing with a lemon buttercream and some pretty decorations.

Ingredients

For the cupcakes

• Butter - I tend to use lightly salted butter as that is what I have in the fridge. If you use unsalted butter add a pinch of salt. The butter should soft and  room temperature  to prevent curdling
• Caster sugar - I use golden caster sugar for most of my baking. It's the same as normal caster sugar, but it's unrefined, It is a little more flavoursome with light caramel tones. 
• Eggs large lightly beaten - the eggs should be at room temperature so that they combine with the butter and sugar mixture without curdling. Egg at room temperature also allow more air to be introduced into the batter resulting in a lighter texture.
• Elderflower cordial - Elderflower cordial is a soft drink made largely from a refined sugar and water solution and uses the flowers of the European elder. Historically, the cordial was popular in Northwestern Europe where it has a Victorian heritage. However, versions of an elderflower cordial recipe can be traced to Roman times.
• Self raising flour - I use self-raising flour for convenience in a lot of my baking recipes. (Self-rising flour in the US is different to the self-raising flour we have here in the UK. So if you are based in the US, I suggest you use plain flour with baking powder to get the same results. Add 1 teaspoon baking powder per 100g (3½oz) plain flour. )

For the buttercream

• Butter - I've used unsalted here but if you only have salted that will be fine. The butter should soft and at room temperature so that it is easier to beat in the icing sugar. 
• Icing sugar - US = confectioner's sugar
• Lemon curd - use a good quality bought lemon curd or make your own lemon curd for the best flavour.

To complete

• Lemon curd - to fill
• sugar flowers, pearlescent ball sprinkles or candied lemon zest (see below)

See recipe card for full instructions and quantities.

How to decorate the cupcakes

There are a number of ways that you could decorate these Lemon & Elderflower Cupcakes.  My personal favourite is with a simple rosette swirl of lemon buttercream frosting which is topped with either a sugar flower or real edible flowers and a few pearlescent ball sprinkles.  Of course, though, you could also top the swirl of buttercream frosting with candied lemon peel instead.

To make Candied lemon zest:

Use a zester to create long strands of zest from 2 washed unwaxed lemons. Avoid taking the white pith. Place 100ml of water and 75g of sugar into a small pan. Set over a medium heat to dissolve. Put the prepared lemon strips into the pan. Allow them to cook for about 10 minutes. Remove them from the pan and set onto a baking tray lined with baking paper. Try to ensure the lemon zest pieces aren't touching. Once the cupcakes have finished baking place the tray in the cooling oven and allow them to dry out whilst the oven cools.

Store

• In an airtight container in a cool place for 3-4 days
• Freeze undecorated for up to 3 months.

📖 Recipe

Lemon & Elderflower Cupcakes

A light sponge flavoured with elderflower cordial, filled with lemon curd and finished with a swirl of lemon buttercream.

Course afternoon tea, Cake, Dessert

Cuisine British

Keyword cupcakes

Prep Time 40 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr

Servings 12 cupcakes

Author Jacqueline Bellefontaine

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Equipment

• 12 muffin cases
• muffin tin
• handheld electric whisk
• piping pag
• star nozzle

Ingredients

For the cupcakes

• 175 g (6oz) butter , softened
• 150 g (5oz) caster sugar
• 3 large eggs lightly beaten
• 3 tablespoon elderflower cordial
• 175 g (6oz) self raising flour
• 1 teaspoon level baking powder

For the buttercream

• 200 g (7oz) butter unsalted, softened
• 400 g (14oz) icing sugar
• 40 g (1 ½oz) lemon curd
• splash of milk

For the filling

• 50 g (2oz) lemon curd

For the decoration (see below)

• sugar flowers
• pearlescent ball sprinkles

Instructions

Make the cupcakes

• Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark.Place the muffin sized cases into the muffin tray.
• Place 175g soft
butter and 150g sugars into a good mixing bowl and beat together until very pale and fluffy. Gradually add 3 bean eggs a little at a
time, beating well after each addition.
• Beat in 3 tablespoons elderflower
cordial. Sieve the flour and baking powder into the mixture. Use a
spatula or large metal spoon to fold this in gently. 
• Divide the mixture equally between the muffin cases fillking them about half to two-thirds full.
• Bake in the centre of the oven for about 20 - 23 minutes until golden and springy to the touch. You may need to
rotate the tray after 15 minutes of baking. Once baked, remove from the
oven and place on a cooling tray.

Make the buttercream

• Place 200g
softened butter into a mixing bowl and beat untilsoft and
creamy.  Sieve half of the 400g icing sugar into the butter.  Use a wooden
spoon to combine the two ingredients.  Sieve in the remaining icing
sugar and mix to combine.  Beat well to create a creamy frosting. 
• Add
40g lemon curd.  Mix to combine.  Add a little milk if necessary, and
beat in.  Spoon the mixture into a piping bag fitted with a large open
star nozzle.

To fill the cupcakes

•  Hollow out the cupcakes.  Use a
paring knife or the wide end of a large piping nozzle to create a hollow
in the top of the cupcake.  Add a little lemon curd into each hole. Cut off a little of each sponge plug and place the crust piece on top of the lemon curd.

To decorate

• Pipe the buttercream over
the top of the cupcake in a rosette swirl.  Finish with either a sugar
flower r and a few pearlescent ball sprinkles.

Notes

Cooks Tips

Aim to ensure your ingredients are at room temperature before baking. This will help the ingredients to combine more easily and reduce the rosk of the mixture curdling. 

Alternative decorations

If you'd prefer to decorate your cupcakes with candied lemon zest.

To make Candied lemon zest:

Use a zester to create long strands of zest from 2 washed unwaxed lemons. Avoid taking the white pith. Place 100ml of water and 75g of sugar into a small pan. Set over a medium heat to dissolve. Put the prepared lemon strips into the pan. Allow them to cook for about 10 minutes. Remove them from the pan and set onto a baking tray lined with baking paper. Try to ensure the lemon zest pieces aren't touching. Once the cupcakes have finished baking place the tray in the cooling oven and allow them to dry out whilst the oven cools.

Store

• In an airtight container in a cool place for 3-4 days
• Freeze undecorated for up to 3 months.

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