Light and fluffy cupcakes, made using delicious elderflower cordial. Many thanks to our friends at Belvoir Farms for sharing this lovely recipe with us.
Cakes:
175g Butter
175g Caster Sugar
2tbsp Belvoir Farm Elderflower Cordial
Zest of 1 Lemon
3 Large Eggs
175g Self-Raising Flour
Butter Cream:
500g Icing Sugar
200g Butter
2tbsp Belvoir Farm Elderflower Cordial
Juice of 1 Lemon
1. Mix together the butter and the caster sugar, ideally using an electric mixer, until fluffy.
2. Add the elderflower cordial, lemon zest, and eggs and whisk in.
3. Gently fold in the self-raising flour.
4. Divide between the paper cases and bake in AGA baking oven on the third runner down for approximately 18-20 minutes, or until golden brown and a skewer inserted in the centre comes out clean. Leave to cool completely.
5. Make the buttercream by mixing the icing sugar and butter together using an electric mixer, when it starts to come together add the elderflower cordial and lemon zest and keep mixing until smooth. If the buttercream is too stiff then you can add a little milk to it.
6. Pipe or spread it onto the cupcakes and add the fondant flowers. You could also decorate them with sprinkles, wafer flowers, lemon zest.
Many thanks to Belvoir Farms for this delicious recipe.
