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Elderflower Cupcakes

Elderflower Cupcakes
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Elderflower Cupcakes are a delightful way to celebrate the arrival of spring with their light and fluffy texture. Infused with the refreshing flavors of elderflower cordial and zesty Meyer lemon, these cupcakes bring a touch of elegance to any gathering. Topped with sugared edible flowers, they not only taste heavenly but also look stunning on your dessert table. Perfect for birthdays, garden parties, or simply as a sweet treat at home, these cupcakes are easy enough for novice bakers yet impressive enough for seasoned pros. Gather your ingredients, and let’s create magic in the kitchen with this charming recipe!

Ingredients

Scale
  • 2 tsp meringue powder
  • 2 Tbsp water
  • 1/2 cup superfine sugar, divided
  • edible flowers
  • 2 1/4 cups cake flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 6 Tbsp unsalted butter, at room temperature
  • 1 1/4 cups sugar
  • 2 tsp Meyer lemon zest
  • 1 tsp vanilla extract
  • 2 large eggs, at room temperature
  • 1 cup low-fat buttermilk
  • 1/2 cup plain fat-free Greek yogurt
  • 2 Tbsp Elderflower cordial
  • 1 Tbsp Meyer lemon juice
  • 1 Tbsp water (for frosting)
  • 1 1/2 Tbsp sugar (for frosting)
  • 1/2 cup unsalted butter, at room temperature (for frosting)
  • 1/8 tsp salt (for frosting)
  • 1/2 tsp vanilla extract (for frosting)
  • 2 cups powdered sugar (for frosting)
  • 1 1/2 Tbsp Elderflower cordial (for frosting)
  • 1/2 Tbsp Meyer lemon juice (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and line muffin pans with cupcake liners.
  2. For sugared flowers, mix meringue powder with water, brush onto edible flowers, sprinkle with sugar, and let dry.
  3. In a bowl, whisk together cake flour, baking powder, baking soda, and salt.
  4. Beat unsalted butter and sugar until fluffy; add lemon zest and vanilla, then eggs one at a time.
  5. Combine buttermilk and yogurt; add to butter mixture alternately with dry ingredients.
  6. Fill cupcake liners two-thirds full; bake for 18-19 minutes or until golden brown.
  7. Make elderflower syrup by simmering cordial, Meyer lemon juice, water, and sugar until dissolved.
  8. Brush cooled cupcakes with elderflower syrup before frosting them.

Nutrition

Find it online: https://www.kitchenstorydaily.com/elderflower-cupcakes/