Lemon & Elderflower Cupcakes

Lemon & Elderflower Cupcakes
I made Lemon & Elderflower cupcakes as the second flavor for theRemedi sample sale. I was really happy with how they came out. They looked so pretty. I made the chocolate roses using candy molds and candy melts and adding them on top really makes them stand out. I made the candy the weekend before and kept them in the freezer until it was time to decorate.

Lemon & Elderflower Cupcakes

These ended up being more popular than the Purple Velvet. I think if I’d also added a few teaspoons of elderflower cordial it would have enhanced the flavor even¬†more.
Lemon & Elderflower Cupcakes

Lemon Cupcakes
adapted from the Love Bakery makes 24
250g unsalted butter at room temperature
250g caster sugar (superfine)
the zest of 2 lemons
2 tsp lemon extract
4 eggs
250g self rising flour
1 tsp baking powder
6 tbs milk
Elderflower Frosting
adapted from Martha Stewart
250g unsalted butter at room temperature
100g vegetable shortening (Crisco or Trex)
1 pound icing sugar, sifted
1 tsp vanilla
2-3 tbs elderflower liquor (or to taste)
Lemon & Elderflower Cupcakes

1. Preheat the oven to 350 F/180C and line a muffin tray with paper liners.
2. Cream together the butter, caster sugar, lemon zest and lemon extract until light and fluffy. Add the eggs one at a time and mix until combined.
3. Mix the flour and baking powder together in a separate bowl, then add to the mix and beat until incorporated. Add the milk and mix to combine completely.
4. Fill each cup three quarters full and bake for 25 minutes or until a cake tester comes out clean. Cool on a wire rack before icing.
5. To make the frosting beat the butter and shortening unil combined and fluffy. Add the icing sugar 1/2 cup at a time. Keep mixing on medium high speed and add the vanilla and elderflower.
Lemon & Elderflower Cupcakes
I used 5 different edible glitters for all my cupcakes for the sample sale

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