The Royal Wedding is nearly here, thanks to Lucy Loves and East Sheen Village you too can enjoy the happy couples wedding cakes in your own home.
I completely love a royal wedding. I shouldn’t be such an old romantic, but Prince Harry and Meghan Markle do seem to be genuinely in love and on a side note, I am desperate to get a look at her dress and to see what all the guests will be wearing. Also, I am currently watching The Crown, so am have a new found interest in the Royal Family as a whole. I have a minor crush on Prince Phillip *Matt Smith not the real 94 year old one* and can see quite a bit of Princess Margaret in myself with her ability to get the drinks in. So all in in all, I feel I am almost part of the Royals and we will be celebrating ‘Harkles’ wedding by devouring at least one or two Lemon and Elderflower Cupcakes.
The Royal couple have ordered a Lemon and Elderflower wedding cake from the super stylish Violet Bakery, which makes a refreshing change from a rather dull fruit cake. It’s such a fresh combination, a good analogy for Harry and Meghan themselves. The lemon is sharp and light and the elderflower adds some floral interest. These are super simple to make and I managed to throw these together this morning whilst not feeling at my freshest. So, if I can make these look good feeling really rather shabby, then you can more than certainly put in the effort. The recipe inspiration came via the rather helpful Tesco website, with thanks.
I have eaten two of these today, which is a tribute to their lightness and fresh flavour. They aren’t so heavy that you can only manage one. Or am I just greedy, make them and judge for yourself. Now you’ll excuse me while I go and polish my tiara for the big day.
This recipe will feature on Lucy Loves later this week.
Lemon and Elderflower Cupcakes Recipe
You will need a food processor, stand mixer or hand mixer and a bowl and a 12 hole muffin tin with liners
- 185g Stork or soft butter
- 185g caster sugar
- 3 tablespoons elderflower cordial
- zest of a lemon
- 3 eggs
- 185g self raising flour
- 1 teaspoon baking powder
- a pinch of salt
- 1 tablespoon milk
- 200g soft butter
- 300g icing sugar
- 3 tablespoons elderflower cordial
- 1 to 2 tablespoons lemon juice, you may need less or more to get the correct consistency for your icing
- Lemons zest, edible glitter, fondant icing flowers or raspberries to decorate your cakes
Pre heat your oven to 160 degrees fan assisted and line your muffin tin with cases.
In your food processor, stand mixer or bowl with a hand mixer or spoon cream together the soft butter or Stork and the caster sugar until lighter in colour and texture. Mix in the lemon zest and elderflower cordial then beat in the eggs one at a time.
Fold in the flour, salt and baking powder then finally, mix in the tablespoon of milk. Scrape down the sides of the mixer and spoon the mixture into muffin cases. They will be just over half full.
Bake in the pre heated oven for around 15 minutes or until turning golden and just firm to the touch. Remove from the oven and let the cupcakes cool on a wire rack.
While the cupcakes are cooling, make the butter cream. Beat the soft butter and icing sugar until smooth. Mix in the elderflower cordial then add as much fresh lemon juice as needed to create the correct soft consistency. Scrape the buttercream into a piping bag with a large star nozzle and pipe large rosettes of icing onto each cooled cupcake. Or, you could just spread the icing onto the cakes artistically with a knife.
Decorate with fondant flower, lemon zest, edible glitter or flowers or fruit or all of these things. The cakes will keep in a cool place in an airtight tin for 2 to 3 days.