Lemon Elderflower Cupcakes

Lemon and Elderflower Cupcakes
Print Recipe
The royal wedding of American Meghan Markle and Prince Harry of England featured a lemon and elderflower cake. Now, you may not want to go through the trouble of creating a tiered wedding cake for your own purposes – unless you are getting married of course – but you can get the delightful combination of tangy lemon and flowery notes in this delicious cupcake.
Lemon and Elderflower Cupcakes
Print Recipe
The royal wedding of American Meghan Markle and Prince Harry of England featured a lemon and elderflower cake. Now, you may not want to go through the trouble of creating a tiered wedding cake for your own purposes – unless you are getting married of course – but you can get the delightful combination of tangy lemon and flowery notes in this delicious cupcake.
Ingredients
For cupcakes:
For icing:
Servings:
Instructions
Cupcakes:
  1. Preheat oven to 350°F.
  2. Sift the flour, baking powder, and salt together in a bowl.
  3. In a second bowl, beat the butter, sugar, and lemon zest until the mixture is smooth and creamy.
  4. Add the eggs, elderflower liqueur or syrup and continue to mix. Add the white chocolate and beat until thoroughly mixed.
  5. As you continue to beat, add half the flour mixture, then half the buttermilk. Repeat. The batter should be smooth.
  6. Line a 12-cup muffin tin, and spoon the batter evenly into the cups. They should be about 2/3 to 3/4 full.
  7. Bake for about 15 to 20 minutes. A toothpick inserted in the center should come out clean.
Frosting:
  1. Beat the butter and powdered icing sugar together for several minutes, until the icing is rich and smooth.
  2. Add the elderflower and lemon juice, beating to mix thoroughly.
  3. When they are done, transfer the cupcakes to a rack and allow them to cool thoroughly before spreading on the frosting.
Recipe Notes

Note: You can use elderflower syrup, which is available in European specialty stores, or an elderflower liqueur like St-Germain.

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