why make this recipe
Elderflower cupcakes are a delightful treat that brings a taste of spring into your kitchen. The unique floral flavor of elderflower combined with the light, fluffy texture of the cupcakes makes them perfect for any occasion. Whether you’re celebrating a birthday, a garden party, or simply enjoying a cozy day at home, these cupcakes will surely impress your family and friends.
how to make Elderflower Cupcakes
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup elderflower cordial
- Zest of 1 lemon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup powdered sugar (for frosting)
- 1/4 cup unsalted butter, softened (for frosting)
- 2 tablespoons elderflower cordial (for frosting)
- 1 tablespoon milk (for frosting)
Directions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the elderflower cordial and lemon zest.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture.
- Fill the cupcake liners about 2/3 full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely.
- For the frosting, beat together the softened butter, powdered sugar, elderflower cordial, and milk until smooth.
- Frost the cooled cupcakes and enjoy your delicious elderflower treats!
how to serve Elderflower Cupcakes
You can serve these elderflower cupcakes as a sweet snack or dessert. They are perfect for tea time or as a special treat at gatherings. To make them even more appealing, consider adding edible flowers or lemon zest on top of the frosting.
how to store Elderflower Cupcakes
To keep your elderflower cupcakes fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for up to a week. Just be sure to let them come to room temperature before serving.
tips to make Elderflower Cupcakes
- Ensure your butter is softened before mixing for a smoother batter.
- Don’t overmix the batter; mix just until the ingredients are combined to keep the cupcakes fluffy.
- You can use fresh elderflowers if available for an even stronger flavor!
- Feel free to adjust the amount of elderflower cordial in the frosting to suit your taste.
variation
If you want to try something different, you can add a splash of vanilla extract to the cupcake batter or use a different flavor for the frosting, like lemon or lavender.
FAQs
Q1: Can I use a different type of cordial?
A1: Yes, you can substitute elderflower cordial with another floral cordial like rose or lavender for a different flavor.
Q2: Can I make these cupcakes gluten-free?
A2: Yes, by using a gluten-free all-purpose flour blend instead of regular flour, you can make gluten-free elderflower cupcakes.
Q3: How do I know when the cupcakes are done baking?
A3: The cupcakes are done when a toothpick inserted into the center comes out clean or with a few crumbs. They should also spring back when touched gently.
Elderflower Cupcakes
Ingredients
For the cupcakes
- 1.5 cups all-purpose flour
- 0.5 cups unsalted butter, softened Ensure butter is at room temperature.
- 1 cups granulated sugar
- 2 large eggs
- 0.5 cups milk
- 0.25 cups elderflower cordial
- 1 zest of 1 lemon
- 1 teaspoon baking powder
- 0.5 teaspoon salt
For the frosting
- 1 cups powdered sugar
- 0.25 cups unsalted butter, softened
- 2 tablespoons elderflower cordial
- 1 tablespoon milk
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the elderflower cordial and lemon zest.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture.
- Fill the cupcake liners about 2/3 full with batter.
Baking
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely.
Frosting
- For the frosting, beat together the softened butter, powdered sugar, elderflower cordial, and milk until smooth.
- Frost the cooled cupcakes and enjoy your delicious elderflower treats!