Lemon-elderflower cupcakes
By Chatelaine
* PLUS 30 min. cooling time
Photo, Roberto Caruso.
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.
