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Elderflower Cupcakes

Elderflower Cupcakes
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Indulge in the delightful flavors of spring with these Elderflower Cupcakes! These light and fluffy treats are infused with aromatic elderflower cordial and zesty Meyer lemon, topped with a creamy elderflower buttercream frosting. Perfect for brunches, birthday celebrations, or simply enjoying a cozy afternoon, these cupcakes are as beautiful as they are delicious. With their elegant presentation adorned with sugared flowers, they’re bound to impress at any gathering. Plus, they’re easy to make ahead of time, making hosting a breeze. Treat your family and friends to this floral-inspired dessert that captures the essence of spring!

Ingredients

Scale
  • 2 tsp meringue powder
  • 2 Tbsp water
  • 1/2 cup superfine sugar, divided
  • edible flowers
  • 2 1/4 cups cake flour
  • 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

Instructions

  1. Prepare sugared flowers by mixing meringue powder and water; coat edible flowers in the mixture and sugar. Allow them to dry.
  2. Preheat your oven to 350°F (175°C) and line muffin pans with baking cups.
  3. Whisk together cake flour, baking powder, baking soda, and salt in a bowl.
  4. In a separate bowl, cream unsalted butter and sugar until fluffy; mix in Meyer lemon zest and vanilla extract.
  5. Add eggs one at a time into the butter mixture; combine low-fat buttermilk and Greek yogurt separately before adding alternately with dry ingredients.
  6. Fill muffin cups two-thirds full with batter and bake for 18-19 minutes until golden brown.
  7. While cooling, brush warm cupcakes with elderflower syrup made from combining elderflower cordial, Meyer lemon juice, water, and sugar over heat.
  8. Frost cooled cupcakes with elderflower buttercream and top with sugared flowers.

Nutrition

Find it online: https://www.tastydailyhome.com/elderflower-cupcakes/