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Elderflower Cupcakes

Elderflower Cupcakes


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Ingredients

Sugared Flowers

  • 2 tsp meringue powder
  • 2 Tbsp water
  • 1/2 cup superfine sugar, divided
  • edible flowers

Cupcakes

  • 2 1/4 cups cake flour (see note below)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 6 Tbsp unsalted butter, at room temperature
  • 1 1/4 cups sugar
  • 2 tsp Meyer lemon zest
  • 1 tsp vanilla extract
  • 2 large eggs, at room temperature
  • 1 cup low-fat buttermilk
  • 1/2 cup plain fat-free Greek yogurt

Elderflower Syrup

  • 2 Tbsp Elderflower cordial
  • 1 Tbsp Meyer lemon juice
  • 1 Tbsp water
  • 1 1/2 Tbsp sugar

Elderflower Buttercream

  • 1/2 cup unsalted butter, at room temperature
  • 1/8 tsp salt
  • 1/2 tsp vanilla extract
  • 2 cups powdered sugar
  • 1 1/2 Tbsp Elderflower cordial
  • 1/2 Tbsp Meyer lemon juice

Instructions

  1. For the sugared flowers, combine meringue powder and water in a small bowl, whisking until meringue powder has dissolved. Line a rimmed baking sheet with parchment paper and sprinkle with 2 tablespoons superfine sugar. Working with one flower at a time, use a pastry brush to lightly brush meringue mixture over the entire surface of the flower. Sprinkle with superfine sugar and transfer to baking sheet, arranging flowers in a single layer. Let stand until dry (about 4-6 hours at room temperature).
  2. For the cupcakes, preheat oven to 350°F and line two 12-cup standard muffin pans with baking cups. Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl.
  3. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy; beat in Meyer lemon zest and vanilla. Add eggs one at a time and beat until combined. Combine buttermilk and Greek yogurt in a small bowl. Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk mixture (begin and end with flour mixture).
  4. Divide batter evenly among cups (about 2/3 full) and bake for 18 to 19 minutes, until cupcakes are golden and a toothpick inserted in the center comes out clean.
  5. While the cupcakes are baking, prepare elderflower syrup. Combine elderflower cordial, Meyer lemon juice, water, and sugar in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup thickens, about 4 minutes. Remove syrup from the heat.
  6. Remove cupcakes from oven and transfer pans to a wire rack; use a pastry brush to brush tops of cupcakes evenly with elderflower syrup. Let stand for 5 minutes, then carefully remove cupcakes from pans and place them on a wire rack to cool completely.
  7. For the buttercream, beat butter, salt, and vanilla in a large mixer bowl on medium speed until smooth. Mix in powdered sugar on low speed 1 cup at a time until fully incorporated. Add elderflower cordial and Meyer lemon juice and mix in on low speed until smooth.
  8. Use an offset spatula to spread frosting over cooled cupcakes and top with sugared flowers.

Notes

To make your own cake flour: Place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with flour. Sift the mixture several times to evenly distribute the cornstarch.

Keywords: Elderflower, Elderflower Cordial, Meyer Lemon, Cupcake

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