Post by Deleted on May 20, 2018 14:42:18 GMT -5
Lemon-elderflower cupcakes
PREP 20 MIN TOTAL 40 MIN PLUS 30 MIN. COOLING TIME MAKES 12 CUPCAKES
Ingredients
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
1 tbsp lemon zest
2 eggs
2 tbsp elderflower syrup
2/3 cup 2% milk
ICING
1 cup unsalted butter, at room temperature
2 1/4 cups icing sugar
1/4 cup elderflower syrup
2 tbsp lemon juice
Instructions
PREHEAT oven to 350F.
LINE a 12-cup muffin pan with paper cups. Stir flour with baking powder and salt. Beat ½ cup butter with granulated sugar and lemon zest, using an electric mixer on medium, in a large bowl, 2 min. Beat in eggs and 2 tbsp elderflower syrup until combined. Gradually beat in half of flour mixture, then half of milk. Repeat additions. Divide between muffin cups.
BAKE in centre of oven until a cake tester inserted in centre of cupcakes comes out clean, 18 to 20 min. Transfer to a rack to cool completely.
FOR icing: Beat 1 cup butter and icing sugar, using an electric mixer on medium, in a large bowl, until light and fluffy. Beat in ¼ cup elderflower syrup and lemon juice.
ICE each cupcake with a spoon or piping bags. Decorate with edible flowers, if desired.
Ingredient Tip: We used Belberry Elderflower Syrup, available on Amazon.ca.
Probably easier to make than a cake. Found this because of Prince Harry wedding cake
PREP 20 MIN TOTAL 40 MIN PLUS 30 MIN. COOLING TIME MAKES 12 CUPCAKES
Ingredients
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
1 tbsp lemon zest
2 eggs
2 tbsp elderflower syrup
2/3 cup 2% milk
ICING
1 cup unsalted butter, at room temperature
2 1/4 cups icing sugar
1/4 cup elderflower syrup
2 tbsp lemon juice
Instructions
PREHEAT oven to 350F.
LINE a 12-cup muffin pan with paper cups. Stir flour with baking powder and salt. Beat ½ cup butter with granulated sugar and lemon zest, using an electric mixer on medium, in a large bowl, 2 min. Beat in eggs and 2 tbsp elderflower syrup until combined. Gradually beat in half of flour mixture, then half of milk. Repeat additions. Divide between muffin cups.
BAKE in centre of oven until a cake tester inserted in centre of cupcakes comes out clean, 18 to 20 min. Transfer to a rack to cool completely.
FOR icing: Beat 1 cup butter and icing sugar, using an electric mixer on medium, in a large bowl, until light and fluffy. Beat in ¼ cup elderflower syrup and lemon juice.
ICE each cupcake with a spoon or piping bags. Decorate with edible flowers, if desired.
Ingredient Tip: We used Belberry Elderflower Syrup, available on Amazon.ca.
Probably easier to make than a cake. Found this because of Prince Harry wedding cake
