Elderflower cupcakes


175g unsalted butter, softened
175g caster sugar
3 eggs
5 tbsp elderflower cordial
175g self-raising flour
Waitrose Cook's Homebaking Rose Icing Decorations (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.

Elderflower cupcakes
  • Preparation time: 30 minutes
  • Cooking time: 20 minutes
  • Total time: 50 minutes 50 minutes

Makes: 12

Nutritional Info

Typical values per serving:

Energy 1615.024kJ
Fat 23.5g
Saturated Fat 14.5g
Carbohydrate 39.8g
Sugars 30.4g
Salt 0.22g

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4 stars

Average user rating Based on 107 ratings

This recipe was first published in Tue May 15 14:29:00 BST 2012.