Elderflower cupcakes

(from Elyce123’s recipe box)

Makes 9

Source: delicious. July 2006

Prep time: 10 minutes
Cook time: 18 minutes

Categories: July

Ingredients

  • 100g butter, softened
  • 100g golden caster sugar
  • 2 eggs, lightly beaten
  • 100g self-raising flour
  • zest of 1 lemon
  • 3 tbsp elderflower cordial
  • 50g icing sugar

Directions

  1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Line a bun tin with 9 cup cases.

  2. Put the butter and sugar in a mixing bowl and beat until soft and creamy. Gradually beat the eggs into the creamed cake mixture, until smooth. Mix in the flour, lemon zest and 2 tbsp cordial, until smooth. Divide the mixture between the cup cases and bake for 15-18 minutes, until risen, golden and just firm to the touch. Allow to cool on a wire rack.

  3. Meanwhile, mix the icing sugar and remaining cordial, until smooth but just thick enough to pipe. Spoon into a plastic piping bag, snip the end and drizzle or pipe over the cakes. Store the cakes in a cake tin for up to 3 days.

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