Description
Elderflower cupcakes are a delightful springtime treat that combines light, floral flavors with a hint of citrus from Meyer lemon. Perfect for celebrations like weddings, tea parties, or enjoying on a sunny afternoon, these charming cupcakes are not only delicious but also visually stunning when topped with edible flowers and elderflower frosting. With their refreshing taste and elegant presentation, they are sure to impress your guests at any occasion.
Ingredients
Scale
- 2 1/4 cups cake flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 Tbsp unsalted butter, at room temperature
- 1 1/4 cups sugar
- 2 tsp Meyer lemon zest
- 1 tsp vanilla extract
- 2 large eggs, at room temperature
- 1 cup low-fat buttermilk
- 1/2 cup plain fat-free Greek yogurt
- 2 Tbsp Elderflower cordial
- 1 Tbsp Meyer lemon juice
- 1 Tbsp water (for elderflower syrup)
- 1 1/2 Tbsp sugar (for elderflower syrup)
- 1/2 cup unsalted butter (for frosting)
- 1/8 tsp salt (for frosting)
- 1/2 tsp vanilla extract (for frosting)
- 2 cups powdered sugar (for frosting)
- 1 1/2 Tbsp Elderflower cordial (for frosting)
- 1/2 Tbsp Meyer lemon juice (for frosting)
- 2 tsp meringue powder (for sugared flowers)
- 2 Tbsp water (for sugared flowers)
- 1/2 cup superfine sugar, divided (for sugared flowers)
- edible flowers
Instructions
- Preheat oven to 350°F (175°C). Line muffin pans with baking cups.
- Whisk together dry ingredients: cake flour, baking powder, baking soda, and salt.
- In a large bowl, cream together unsalted butter and sugar until fluffy. Add in Meyer lemon zest and eggs one at a time.
- Combine wet ingredients: buttermilk and Greek yogurt.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Divide the batter among muffin cups and bake for 18-19 minutes or until golden.
- While cupcakes bake, prepare elderflower syrup by simmering water, sugar, and elderflower cordial.
- Brush baked cupcakes with elderflower syrup once cooled.
- Make buttercream frosting by mixing softened butter with powdered sugar, elderflower cordial, and lemon juice until smooth.
- Frost cooled cupcakes and garnish with sugared edible flowers.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 cupcake (50g)
- Calories: 200
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg