Lemon & Elderflower Cupcakes
A light sponge flavoured with elderflower cordial, filled with lemon curd and finished with a swirl of lemon buttercream.
Servings: 12 cupcakes
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 sugar into a mixing bowl and beat together until very pale and fluffy. Gradually add 3 beaten 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 filling 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 until soft 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 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
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.