- 2 tsp meringue powder
- 2 Tbsp water
- 1/2 cup superfine sugar, divided
- edible flowers
- 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
- 2 Tbsp Elderflower cordial
- 1 Tbsp Meyer lemon juice
- 1 Tbsp water
- 1 1/2 Tbsp sugar
- 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
- 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).
- 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.
- 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).
- 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.
- 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.
- 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.
- 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.
- Use an offset spatula to spread frosting over cooled cupcakes and top with sugared flowers.
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