I’m sure you won’t have missed the excitement building around the forthcoming royal wedding between Prince Harry and Meghan Markle which is attracting a swarm of media attention! On the big day itself there is certainly going to be a lot of interest in her choice of wedding gown, but for me the interest will mainly lie with their wedding cake.
Now, I’d love to be able to tell you that the Prince and his fiance confided in Only Crumbs Remain regarding the cake’s flavour and style, and even asked me to bake their wedding cake, but alas not (phew, can you imagine how nerve racking that would have been ?!). From what I understand from newspaper articles and a quick Google search they are breaking away from the traditional fruit cake in favour of spring flavours and have commissioned a Lemon Elderflower Cake.
Although we don’t know as yet what their Lemon & Elderflower Cake will look like nor how the two flavours are brought to the cake, our cupcakes are a delicious way that you can easily enjoy this fresh and clean flavour pairing. In fact these pretty cupcakes are perfect for enjoying with family and friends, or even charity bake sales, as well as marking the royal wedding on Saturday 19th May.
There are a number of ways that you could decorate these Lemon & Elderflower Cupcakes. My personal favourite is with a simple rosette swirl of lemon buttercream frosting which is topped with either a sugar flower or real edible flowers and a few pearlescent ball sprinkles. Of course, though, you could also top the swirl of buttercream frosting with candied lemon peel instead.
So, here’s how to make Lemon & Elderflower Cupcakes.
Lemon & Elderflower Cupcakes
For the cupcakes
- 170 g butter unsalted, softened (6oz)
- 150 g caster sugar (5oz)
- small pinch of salt
- 3 large eggs lightly beaten
- 3 - 4 tbsp elderflower cordial
- 170 g self raising flour (6oz)
- 1 tsp level baking powder
For the buttercream
- 200 g butter unsalted, softened (7oz)
- 400 g icing sugar (14oz)
- 40 g lemon curd (1 1/2oz)
- splash of milk
For the filling
- 60 g approx lemon curd (2oz)
For the decoration (see note b below)
- edible flowers or sugar flowers
- pearlescent ball sprinkles
Make the cupcakes
- Preheat the oven to 190℃ / Fan 170℃ / Gas 5. Place the muffin sized cases into the muffin tray.
- Place the soft butter and sugars into a good sized bowl and beat together with a wooden spoon or electric beaters until very pale and fluffy. Add the salt and beat again to combine. Gradually add the beaten eggs a little at a time, beating well after each addition. Beat in 3 tbsp elderflower cordial. Sieve the flour and baking powder into the mixture. Use a spatula or large metal spoon to fold this in gently. You're aiming for a nice dropping consistency. Add a little more elderflower cordial if necessary.
- Fill the muffin cases. Using a teaspoon, fill the cases with the batter mixture. You're aiming for them to be half to two-thirds full. You may decide to weigh each muffin to ensure equal sizes. Each will weigh about 60g.
- Bake. Place the muffin tray in the centre of the oven and bake for about 20 - 23 minutes. You may need to rotate the tray after 15 minutes of baking. Once baked, remove from the oven and place on a cooling tray.
Make the buttercream.
- Place the softened butter into a good sized bowl. Beat to ensure it is soft and creamy. Sieve half of the icing sugar into the butter. Use a wooden spoon to combine the two ingredients. Sieve in the remaining icing sugar and mix to combine. Beat well to create a creamy frosting. Add the lemon curd. Mix to combine. Add a little milk if necessary, and beat in. Spoon the mixture into a piping bag fitted with a large open star nozzle.
To fill the cupcakes
- Hollow out the cupcakes. Use a paring knife or the wide end of a large piping nozzle to create a hollow in the top of the cupcake. Add some lemon curd. Avoid over filling. Cut off a little of the sponge and place the 'crust' piece back onto the cupcake to act as a 'plug'.
- Pipe the buttercream over the top of the cupcake in a rosette swirl. Finish with either a sugar flower or real edible flower and a few pearlescent ball sprinkles.
Equipment12 muffin sized cupcake cases muffin tin. Piping bag fitted with a large open star nozzle.
Cook's Tipsa) Aim to ensure your ingredients are at room temperature before baking. Consider very gently warming the lightly beaten eggs over a double boiler if the eggs are chilly, especially in the colder months. Heat them until they are tepid (neither warm nor cold to the touch). b) If you'd prefer to decorate your cupcakes with candied lemon zest, simply use a zester to create long strands of zest from 2 washed unwaxed lemons. Avoid taking the white pith. Place 100ml of water and 75g sugar into a small pan. Set over a medium heat to dissolve. Put the prepared lemon strips into the pan. Allow them to cook for about 10 minutes. Remove them from the pan and set onto a baking tray lined with baking paper. Try to ensure the lemon zest pieces aren't touching. Once the cupcakes have finished baking place the tray in the cooling oven and allow them to dry out whilst the oven cools.
StoreIn an airtight container in a cool place for 3-4 days
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