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Elderflower and Lemon Cupcakes

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Prep Time 15 minutes
Cook Time 15 minutes
Frosting 15 minutes
Total Time 45 minutes
Course Bread & Cakes
Servings 18 cupcakes

Ingredients
  

Cupcakes

  • 1 cup (200 grams) unsalted butter, softened
  • 1 cup (200 grams) sugar
  • 2 eggs
  • 1 ⅓ cups (200 grams) all-purpose flour
  • 1 teaspoon baking powder
  • A pinch of salt
  • Juice from half a lemon
  • ¼ cup (1/2 deciliter) elderflower cordial, see recipe above

Buttercream Frosting

  • ⅓ cup (60 grams) unsalted butter, softened
  • 2 ½ cups (6 deciliters) icing powdered sugar
  • 3 tablespoons elderflower cordial, see recipe above
  • 1 tablespoon lemon juice

Instructions

Cupcakes

  • Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
  • Place butter, sugar, and eggs in a kitchen machine and mix well.
  • In another mixing bowl, mix all-purpose flour, salt, and baking powder.
  • Add the flour mixture, lemon juice, and elderflower cordial into the butter mixture and mix well.
  • Divide the dough into 18 muffin paper cups. Fill them up 3/4 parts since they will rise in the oven.
  • Bake them at 350 degrees Fahrenheit (180 degrees Celsius) for about 15-18 minutes.
  • Let them cool down.

Buttercream Frosting

  • Place softened butter in a kitchen machine and start whisking at its slowest speed, then increase the speed to create a light and fluffy mixture.
  • Add icing sugar, elderflower cordial, and lemon juice, and whisk well.
  • Place the buttercream frosting in a star-shaped nozzle and apply the frosting to the muffins.
Keyword cupcakes, elderflower, lemon, summer