Lemon Cupcakes with Elderflower Icing *

A delicious cupcake recipe inspired by Harry and Meghan’s wedding cake.

 

Lemon Cupcakes with Elderflower Icing

Prep Time: 10 mins
Cook Time: 20 mins
Yields: 8

Ingredients

  • 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

Method

  1. Preheat the oven to 190°C and grease or line a 12-hole muffin tray with 8 cases
  2. In a saucepan, melt the butter and maple syrup over a low heat – reserve
  3. 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
  4. Divide your mixture evenly between the 8 cases
  5. 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
  6. 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
  7. 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.

Additional Info

*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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