So, my flavour of the month, that I am testing out on everything, is Elderflower. It worked perfectly in this cupcake recipe. Moist, smells gorgeous and tastes really good….that makes it a 10 out of 10 in my books.
Makes: 18 (Please keep in mind that I use a small Ice-Cream scoop – 50ml to fill the liners)
Ingredients for the Cupcakes:
120g unsalted Butter, room temperature
150g Caster Sugar
3 tablespoons Elderflower Cordial
½ teaspoon Lemon Juice
2 large Eggs, room temperature
130g Self Raising Flour
1 teaspoon Baking Powder
50g Ground Almonds
125ml Milk, room temperature
Ingredients for the Buttercream:
240g unsalted Butter, room temperature
400g Icing Sugar
6 teaspoons Elderflower Cordial
Food colour of your choice
Method for the Cupcakes:
- Pre-heat the oven to 180°C and line two muffin tins with cupcake liners.
- Sift the self-raising flour, ground almonds and baking powder together.
- Cream the butter and sugar together until light and fluffy.
- Add the elderflower cordial and lemon juice to the butter and sugar mixture.
- Add the eggs to this mixture, one at a time, beating well between each addition.
- Add the flour and the milk and mix until fully combined.
- Divide the mixture equally into the liners and bake for 15 – 18 minutes or until cocktail stick/toothpick inserted into the centre of the cupcakes comes out clean.
- Let the cupcakes cool in the muffin pans for about 5 minutes and then let cool completely before frosting.
Method for the Buttercream:
- Cream the butter until smooth and gradually add the icing sugar.
- Continue to cream until the mix is light and fluffy.
- Add the elderflower cordial and food colour and mix in until fully combined.
Tip: The Buttercream is really sweet….so add a little lemon juice to this if you would like it a little less sweet.