I'm sure you won't have missed the excitement building around the forthcoming royal wedding between Prince Harry and Meghan Markle which is attracting a swarm of media attention! On the big day itself there is certainly going to be a lot of interest in her choice of wedding gown, but for me the interest will mainly lie with their wedding cake.
Now, I'd love to be able to tell you that the Prince and his fiance confided in Only Crumbs Remain regarding the cake's flavour and style, and even asked me to bake their wedding cake, but alas not (phew, can you imagine how nerve racking that would have been ?!). From what I understand from newspaper articles and a quick Google search they are breaking away from the traditional fruit cake in favour of spring flavours and have commissioned a Lemon Elderflower Cake.
Although we don't know as yet what their Lemon & Elderflower Cake will look like nor how the two flavours are brought to the cake, our cupcakes are a delicious way that you can easily enjoy this fresh and clean flavour pairing. In fact these pretty cupcakes are perfect for enjoying with family and friends, or even charity bake sales, as well as marking the royal wedding on Saturday 19th May.
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.
So, here's how to make Lemon & Elderflower Cupcakes.
Lemon & Elderflower Cupcakes
Ingredients
For the cupcakes
- 170 g butter unsalted, softened (6oz)
- 150 g caster sugar (5oz)
- small pinch of salt
- 3 large eggs lightly beaten
- 3 - 4 tablespoon elderflower cordial
- 170 g self raising flour (6oz)
- 1 teaspoon level baking powder
For the buttercream
- 200 g butter unsalted, softened (7oz)
- 400 g icing sugar (14oz)
- 40 g lemon curd (1 ½oz)
- splash of milk
For the filling
- 60 g approx lemon curd (2oz)
For the decoration (see note b below)
- edible flowers or sugar flowers
- pearlescent ball sprinkles
- instructions:
Instructions
Make the cupcakes
- Preheat the oven to 190℃ / Fan 170℃ / Gas 5. Place the muffin sized cases into the muffin tray.
- Place the soft butter and sugars into a good sized bowl and beat together with a wooden spoon or electric beaters until very pale and fluffy. Add the salt and beat again to combine. Gradually add the beaten eggs a little at a time, beating well after each addition. Beat in 3 tablespoon elderflower cordial. Sieve the flour and baking powder into the mixture. Use a spatula or large metal spoon to fold this in gently. You're aiming for a nice dropping consistency. Add a little more elderflower cordial if necessary.
- Fill the muffin cases. Using a teaspoon, fill the cases with the batter mixture. You're aiming for them to be half to two-thirds full. You may decide to weigh each muffin to ensure equal sizes. Each will weigh about 60g.
- Bake. Place the muffin tray in the centre of the oven and bake for about 20 - 23 minutes. 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 the softened butter into a good sized bowl. Beat to ensure it is soft and creamy. Sieve half of the 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 the 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 some lemon curd. Avoid over filling. Cut off a little of the sponge and place the 'crust' piece back onto the cupcake to act as a 'plug'.
To decorate
- Pipe the buttercream over the top of the cupcake in a rosette swirl. Finish with either a sugar flower or real edible flower and a few pearlescent ball sprinkles.
SuperAlice182
Really enjoyed making these and they came out beautifully. Really got the elderflower coming through as well! A real hit.
Angela - Only Crumbs Remain
That's so good to hear, I'm so happy that you enjoyed them 🙂
Angela x
Kate Glutenfreealchemist
It's good to hear the royal couple are breaking with tradition..... I think your cupcakes would perfectly adorn the royal table though, so I am somewhat surprised you didn't get the royal commission. x
Angela - Only Crumbs Remain
Haha, can you imagine how stressful that would have been Kate - I feel perfectly happy to watch from afar 😀 You're right Kate, as much as we love fruit cake I think the lemon & elderflower combo is such a refreshing change and perfect for a Spring wedding.
Angela x
Jenny-Apply to Face blog
So summery and so English!!I feel patriotic already!Beautiful and delicious perfect for THE wedding!x
Angela - Only Crumbs Remain
Haha, thankyou Jenny 🙂
Angela x
Jo Allison / Jo's Kitchen Larder
These look ever so pretty Angela, very delicate and definitely fit for a princess 🙂 I do love elderflower and in combination with lemon it must be so good and refreshing! Perfect street party cupcakes to celebrate royal wedding for sure! Thanks for sharing with #BakingCrumbs 😉 x
Angela - Only Crumbs Remain
Aw thankyou so much Jo, I'm a huge fan of elderflower drinks but hadn't tried in a bake nor with lemon before but it works so beautifully together. They're both such lovely clean fresh flavours and perfect for the Spring time. Thanks Jo, it's such a great linky lol 😉
Angela x
Eb Gargano
What lovely flavours! I love that they have chosen something a little bit different (though I am a big fan of fruitcake too, I might add). I am fascinated by how their cake will be - I am imagining something very pretty and 'springy' maybe in pastel colours with lots of flowers and also quite modern...I could of course be quite wrong! A shame they didn't ask you to make it though - I'm sure you would do an amazing job! 😀 Thanks for linking up to #CookBlogShare. Eb x
Angela - Only Crumbs Remain
Thankyou so much Eb 🙂 we're huge fans of fruit cake too but I think lemon & Elderflower feels so fitting for this time of year. I totally agree Eb, I thibk they will go for somehing very 'pretty' with a lovely 'sring' feel to it . Hahaha, oh my words that would have been nerve racking if they had - so gla they didn't tbh lol 😉
Angela x
Recipes Made Easy
Definitely the flavour of the moment and I love it.
Angela - Only Crumbs Remain
It's definitely on trend at the moment isn't it Jacqui 😉
Angela x
Cat | Curly's Cooking
These look so pretty and delicate. I don't know if I have ever had elderflower so I think with the upcoming wedding it is about time I tried it!
Angela - Only Crumbs Remain
Ooh you definitely should give it a whirl Cat, even if it's just as a drink - I'm sure you'll love it 🙂
Angela x
Donna Dundas
Oh these look so perfect! Could they be any cuter? I always love lemon in cake too so I bet they taste fantastic! #CookBlogShare
Angela - Only Crumbs Remain
Thankyou so much Donna, lemon is one of my favourite cake flavours too - and it works so well with elderflower 🙂
Angela x
Anca
I love this recipe. For their wedding, I plan to make an afternoon tea for us to enjoy while watching the wedding. I can't wait! I might make an lemon and elderflower cake or cupcakes like you did, that is such a great idea.
Angela - Only Crumbs Remain
Aw what a lovely idea Anca (can we come along 😉 )
Angela x
Jenny
oh my gosh these are so pretty and perfect for this time of year.I adore elderflower in cordials and in baking. very tempting indeed x
Angela - Only Crumbs Remain
Aw thankyou so much Jenny, I love elderflower cordial too - it's so lovely and fresh isn't it 🙂
Angela x
Jhuls @ The Not So Creative Cook
These sound wonderful and amazing flavors! Thanks for sharing, Angela. x
Angela - Only Crumbs Remain
Thankyou so much Jhuls,
Angela x
Kat BakingExplorer
Such pretty little cakes! And I love lemon and elderflower together too, it's delicious!
Angela - Only Crumbs Remain
Aw thankyou Kat, it's the first time I've tried them together tbh - I'm definitely loving the combo 🙂
Angela x