Lemon Cupcakes with Elderflower Icing *
A delicious cupcake recipe inspired by Harry and Meghan’s wedding cake.
- 150g unsalted butter
- 2 tablespoons maple syrup (or honey if baby is over 12 months)
- 150g self-raising flour
- 2 lemons, juiced and the zest finely grated from one
- 3 medium eggs, whisked
- Elderflower icing (optional):
- Juice of ½ a small lemon
- 1 tablespoon elderflower cordial
- 140g icing sugar
- Preheat the oven to 190°C and grease or line a 12-hole muffin tray with 8 cases
- In a saucepan, melt the butter and maple syrup over a low heat – reserve
- Sift the flour into a large bowl and then add the finely grated lemon zest, lemon juice, whisked eggs and the melted butter and maple syrup – stir to combine until a smooth, runny mixture has been formed and no lumps remain
- Divide your mixture evenly between the 8 cases
- Bake your cupcakes in the oven for 15-20 minutes, or until a knife comes out clean from the centre to show that they are cooked through. Please note that these will be slightly paler than a normal cupcake as there is no sugar – if you wait until they turn golden brown they will be quite dense and not as light so please do use a knife or cake testing stick to check
- Whilst your cupcakes cool in the tray (avoid removing too early), make your icing by stirring the lemon juice, elderflower cordial and sugar in a small bowl until smooth – reserve until the cakes you wish to ice are cool
- These cupcakes are particularly delicious served slightly warm but it is best to leave the cupcakes you wish to ice to cool completely before icing.
*You may wish to reserve the icing addition for older members of the family and omit this from the cakes you intend to serve your little one.
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