Lemon & Elder flower Cupcakes

Delicate, fragrant cupcakes that taste heavenly - lemon & elder flower what a perfect combination!
Servings: 15 yield(s)
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
    For the cupcakes
  • 200 g self raising flour
  • 1 tsp baking powder
  • 200 g unsalted butter (softened)
  • 200 g golden unrefined caster sugar
  • 2 tbsp elder flower cordial
  • 2 lemons (zest only)
  • 4 free-range eggs
  • For the buttercream and filling
  • 200 g unrefined icing sugar
  • 80 g unsalted butter (softened)
  • 3 tbsp elder flower cordial
  • 2-3 tbsp good quality lemon curd (see recipe in "notes" below)
  1. Preheat the oven to Gas mark 4/180°C/160°C fan.
  2. 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.
  3. Gently mix in the flour and baking powder until just lightly mixed. Spoon the mixture into your cupcake cases.
  4. Bake for 15-20 minutes or until cooked through and then allow to cool on a wire rack.
  5. 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.
  6. Make the buttercream by beating the icing sugar, butter, and cordial together until very pale, fluffy and creamy.
  7. 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!
Recipe Notes