Lemon Elderflower Cupcakes
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 2 tbsp fresh lemon juice
- 2 tbsp elderflower cordial
- 1 tbsp lemon zest
- 1/2 tsp vanilla extract
- For the frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp elderflower cordial
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- Yellow food coloring optional
- Lemon slices and edible flowers for decoration optional
Instructions:
Preheat your oven to 350F 175C
Line a muffin tin with cupcake liners
In a medium bowl, whisk together the flour, baking powder, and salt
Set aside
In a separate large bowl, cream together the softened butter and sugar until light and fluffy
Beat in the eggs one at a time, ensuring each is fully incorporated
Stir in the lemon juice, elderflower cordial, lemon zest, and vanilla extract
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients
Mix until just combined
Divide the batter evenly among the cupcake liners, filling each about two-thirds full
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean
Remove the cupcakes from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely
For the frosting, beat the softened butter until creamy
Gradually add the powdered sugar, elderflower cordial, lemon juice, and lemon zest
If desired, add a few drops of yellow food coloring for a pale yellow hue
Once the cupcakes are completely cool, pipe or spread the frosting on top of each cupcake
Garnish with lemon slices and edible flowers if you like
Serve and enjoy your delightful Lemon Elderflower Cupcakes!

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