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175g unsalted butter, softened
175g caster sugar
5 tbsp elderflower cordial
175g self-raising flour pearl swirl white icing flowers, for decorating (optional)
110g unsalted butter,softened
120g icing sugar
3 tbsp elderflower cordial
50g cream cheese
1. Preheat the oven to 180° gas mark 4; line a 12-hole muffin tin with paper cases. Using electric beaters, cream together the butter and sugar in a bowl for 5 - 6 minutes until pale and fluffy.
2. In a jug, gently whisk together the eggs and cordial. Add a spoonful of flour to the creamed butter then slowly pour in the egg mixture, beating constantly. Sift the remaining flour and a pinch of salt into the mixture and fold in until evenly combined.
3. Place heaped tablespoons of the batter into the cases and bake for 18 - 20 minutes until the cakes are golden and spring back when touched. Cool on a wire rack.
4. For the icing, cream the butter, icing sugar and cordial together for 3 - 4 minutes until light and fluffy. Beat in the cream cheese until you have a thick, creamy icing. Spread or pipe over the cupcakes and decorate with icing flowers, if liked.
Typical values per serving:
This recipe was first published in Tue May 15 14:29:00 BST 2012.