Lemon and Elderflower Royal Wedding Cupcakes Recipe

Method

• 1)

  Preheat your oven to 350°F and line your cupcake pan with 12 liners.

• 2)

  In a bowl, whisk well or sift 1 Cup + 3 Tablespoons of All Purpose Flour, 1½ Teaspoons of Baking Powder and ¼ Teaspoon of Salt and set aside.

• 3)

  Place ⅓ Cup Room Temp Unsalted Butter and ¾ Cup of Granulated Sugar into your mixing bowl. Mix on high until it’s light and fluffy. Add 2 Large Eggs, 2 Teaspoons of Lemon Zest and ½ Teaspoon of Vanilla Extract – mix on high speed until the mixture is completely smooth. Be sure to scrape your bowl to ensure even mixing.

• 4)

  Add one third of the flour mixture and mix on low until it’s combined, add 1 Tablespoon of Fresh Lemon Juice, 2 Tablespoons of Elderflower Syrup and another third of the flour and mix on low until it’s combined. Add ⅓ Cup of Whole Milk and the rest of the flour and mix on low just until the flour is combine, you want to avoid over-mixing the batter.

• 5)

  Fill the cupcake liners a little over half full. Bake in your 350°F preheated oven for 15-20 minutes or until a toothpick inserted into the centers of the cupcake comes out clean.

• 6)

  Let the cupcakes cool for about 10 minutes in the pan, then move them to a cooling rack to completely cool before frosting.

• 7)

  Place 1 Cup of room temperature Butter and ⅛ Teaspoon of Salt into your mixer, use the paddle attachment and beat on Med-High for 6-7 Minutes, the butter should be very light and creamy.

• 8)

  Turn the speed to low and add in the Powdered Sugar ½ Cup at a time, waiting until it fully incorporates before adding more Powdered Sugar.

• 9)

  Add 1 Tablespoon of Elderflower Syrup. Whip on high speed for about 3-5 minutes, scrape your bowl to make sure everything is mixing evenly -—the frosting should be smooth, creamy and fluffy. You can add a little more Elderflower syrup to make it smoother if you prefer. Frost your cupcakes when they are completely cooled. Enjoy!