Yields:
15 Servings
Difficulty: Easy
Prep Time: 30 Mins
Cook Time:
20 Mins
Total Time:
50 Mins
Delicate, fragrant cupcakes that taste heavenly – lemon & elder flower what a perfect combination!
Ingredients
Adjust Servings
-
For the cupcakes
- For the buttercream and filling
Instructions
- Preheat the oven to Gas mark 4/180°C/160°C fan.
- Mix the flour and baking powder into a large bowl. Cream together the butter, sugar, cordial and lemon zest until light and fluffy, then gradually add in the eggs until incorporated.
- Gently mix in the flour and baking powder until just lightly mixed. Spoon the mixture into your cupcake cases.
- Bake for 15-20 minutes or until cooked through and then allow to cool on a wire rack.
- Use a cupcake corer or a knife to make a hole in the middle of each cupcake and fill the holes with lemon curd. You can do this using a spoon or put the lemon curd into a small piping bag, snip the end off and pipe it in.
- Make the buttercream by beating the icing sugar, butter, and cordial together until very pale, fluffy and creamy.
- Put the buttercream into a large piping bag fitted with a nozzle of your choice and pipe it onto the cupcakes. Decorate with a topping of your choice - enjoy!
Notes
- Check out this recipe for the best lemon curd