Lemon-Elderflower Cupcakes
114
- Prep Time20 min
- Total Time40 min
- Makes12 cupcakes
Photo, Roberto Caruso.
These easy cupcakes have a fresh, floral flavour that makes them perfect for spring.
Ingredients
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
1 tbsp lemon zest
2 eggs
2 tbsp elderflower syrup
2/3 cup 2% milk
Icing
1 cup unsalted butter, at room temperature
2 1/4 cups icing sugar
1/4 cup elderflower syrup
2 tbsp lemon juice
Instructions
PREHEAT oven to 350F.
LINE a 12-cup muffin pan with paper cups. Stir flour with baking powder and salt. Beat ½ cup butter with granulated sugar and lemon zest, using an electric mixer on medium, in a large bowl, 2 min. Beat in eggs and 2 tbsp elderflower syrup until combined. Gradually beat in half of flour mixture, then half of milk. Repeat additions. Divide between muffin cups.
BAKE in centre of oven until a cake tester inserted in centre of cupcakes comes out clean, 18 to 20 min. Transfer to a rack to cool completely.
FOR icing: Beat 1 cup butter and icing sugar, using an electric mixer on medium, in a large bowl, until light and fluffy. Beat in ¼ cup elderflower syrup and lemon juice.
ICE each cupcake with a spoon or piping bags. Decorate with edible flowers, if desired.
Ingredient Tip: We used Monin Elderflower Syrup, which you can buy from Amazon.
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