These pretty little cupcakes are delightfully summery. I made them recently for an afternoon tea party. When I say Elderflower and rose water, I mean I made two batches of separately flavoured cupcakes. I used cubes of rose and lemon flavour Turkish delight to decorate as I thought the flavours would work well and I was pleased with how these tasted. Served as part of an afternoon tea spread, they were the first to disappear from the cake stand!
Elderflower and rose water cupcakes
This recipe makes 12 cupcakes approximately
• 120g self raising flour
• 140g caster sugar
• 1 ½ tsp baking powder
• 50g unsalted butter, at room temperature
• 125ml whole milk
• 1 egg
• 1 tablespoon elderflower syrup or 2 tablespoons rose water For the frosting:
• 250g icing sugar, sifted
• 80g unsalted butter, at room temperature
• 25ml whole milk
• 1 tablespoon elderflower syrup or 2 tablespoons rose water
1) Preheat the oven to 170°C (325°F) Gas 3.
2) Put the flour, sugar, baking powder, salt and butter into the Kitchen Aid and mix well. Next, pour in half the milk and mix again.
3) Whisk the egg, flavouring (i.e. elderflower or rose water) and remaining milk together in a separate bowl and then pour into the flour mixture and mix.
4) Spoon the mixture into cases and bake in the preheated oven for 20–25 minutes.
5) Allow to cool completely before frosting. Whilst the cakes are cooling, I make the frosting.
For the frosting:
1) Beat the icing sugar and butter together in the Kitchen Aid.
2) Add the milk and flavouring and beat well. Give the mixture a final beating with a wooden spoon before piping the frosting on the cakes.