Serves: 12
Preparation time: 20 mins
Cooking time: 45 mins

Elderflower Cupcakes

Elderflowers have such a lovely, aromatic flavour, which is intensified in this recipe with a little lemon zest.


  • 120g butter, softened
  • 150g caster sugar
  • 3 tsp elderflower cordial
  • 1tsp lemon zest

Elderflower Butterceam

  • 120g butter, softened
  • 200g icing sugar, sifted
  • 2 tsp elderflower cordial
  • 1tsp lemon zest
  • 2tbsp milk
  • A few drops of yellow food colouring
  • 2 large Baking Eggs, room temperature
  • 130g self-raising flour
  • 50g ground almonds
  • 1tsp baking powder
  • 125ml milk


  1. 1. Preheat the oven to 180 degrees and line a 12-hole muffin tin with cupcake cases.
  2. 2. Sift the flour, ground almonds and baking powder and set aside.

For the buttercream

  1. 1. Cream the butter and sugar until light and fluffy. Add the elderflower cordial and lemon zest, then the eggs one at a time, beating well between each addition.
  2. 2. Add half the flour and then half the milk and mix until fully combined. Repeat with the remaining flour and milk.
  3. 3. Divide the mixture equally into the liners and bake for 18 minutes or until a cocktail stick inserted into the centre of each cake comes out clean. Leave to cool for 20 minutes and then transfer onto a wire rack to cool completely.