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.
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