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    Elderflower cupcakes

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    Elderflower cupcakes

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

    Makes: 12


    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.

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