Elderflower Cupcakes

Light and fluffy cupcakes, made using delicious elderflower cordial. Many thanks to our friends at Belvoir Farms for sharing this lovely recipe with us.  

Elderflower Cupcakes


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.