Ingredients
Scale
- 2 tsp meringue powder
- 2 Tbsp water
- 1/2 cup superfine sugar, divided
- edible flowers
- 2 1/4 cups cake flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 Tbsp unsalted butter, at room temperature
- 1 1/4 cups sugar
- 2 tsp Meyer lemon zest
- 1 tsp vanilla extract
- 2 large eggs, at room temperature
- 1 cup low-fat buttermilk
- 1/2 cup plain fat-free Greek yogurt
- 2 Tbsp Elderflower cordial
- 1 Tbsp Meyer lemon juice
- 1 Tbsp water
- 1 1/2 Tbsp sugar
- 1/2 cup unsalted butter, at room temperature
- 1/8 tsp salt
- 1/2 tsp vanilla extract
- 2 cups powdered sugar
- 1 1/2 Tbsp Elderflower cordial
- 1/2 Tbsp Meyer lemon juice
Instructions
- Prepare sugared flowers by mixing meringue powder and water until dissolved. Brush edible flowers lightly with the mixture and sprinkle with superfine sugar. Let dry.
- Preheat oven to 350°F (175°C) and line muffin pans.
- In a bowl, whisk together cake flour, baking powder, baking soda, and salt.
- Cream butter and sugar until fluffy; add lemon zest and vanilla.
- Beat in eggs one at a time; mix buttermilk and yogurt separately before adding to the batter.
- Gradually fold in the dry ingredients until just combined.
- Fill muffin cups two-thirds full and bake for 18-19 minutes or until golden brown.
- For elderflower syrup, combine water, sugar, and lemon juice in a small pot over heat until thickened.
- Make frosting by beating butter, salt, vanilla, powdered sugar, elderflower cordial, and lemon juice until smooth.
- Frost cooled cupcakes and top with sugared flowers.
- Prep Time: 20 minutes
- Cook Time: 19 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Bakery
Nutrition
- Serving Size: 1 cupcake (50g)
- Calories: 180
- Sugar: 22g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg