Lemon & Elderflower Cupcakes with Prosecco Buttercream
Delicious lemon and elderflower cupcakes with a hidden lemon filling and prosecco buttercream frosting.
Equipment
- Oven
- Electric Hand Mixer
- Saucepans
Ingredients
Lemon & Elderflower Cupcakes
- 225 g Plain flour
- 225 g Unsalted Butter
- 225 g Caster Sugar
- 4 medium Eggs
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 4 tbsp Elderflower Cordial
- 1 Lemon (Zest)
Lemon & Elderflower Syrup
- 50 g Granulated Sugar
- 75 ml Elderflower Cordial
- 25 ml Lemon Juice
Lemon Filling
- 96 g Granulated Sugar
- 3 tbsp Cornflour
- 177 ml Diluted Elderflower Cordial
- 17 g Butter
- 1/4 tsp Salt
- 60 ml Lemon Juice
- 1 tsp Lemon Zest
Prosecco Buttercream
- 250 g Butter
- 500 g Icing Sugar
- 100 ml Prosecco Max amount of prosecco
Instructions
Lemon & Elderflower Cupcakes
- Preheat the oven to a gas mark 4 or 180°c. Pre-line a muffin tray with cupcake liners.
- Combine Flour, Baking Powder, Salt and Lemon Zest into a mixing bowl. Mix and set a side.
- In a spearate mixing bowl, begin mixing the butter. When soft and fluffy, add in the sugar and mix until fully combined.
- Gradually begin adding in the dry ingredients to the butter/sugar mixture. Alternate adding in the dry ingredients with the eggs. Mix on a low speed until all is combined.
- Add cupcake batter to the cupcakes, filling these 3/4 full. Tap the tray gently to release any air bubbles. Bake on a lower shelf on a gas mark 3 for 20-25 minutes, until the tops are golden brown and a skewer comes out clean.
- Allow to cool for 5 minutes, then using a skewer poke several holes into the cupcakes. Then pour some of the lemon and elderflower syrup onto the tops of the cupcakes and allow to absorb in. (see below for syrup recipe).
- Cut out the centre of the cupcakes, making sure not to cut all the way through. Keep the removed piece of cupcake. Pipe in the lemon filling (see below for recipe) and replace the removed piece of cupcake.
- Pipe on the buttercream to finish. Use extra lemon zest to garnish, as well as any leftover lemon filling.
Lemon and Elderflower Syrup
- In a saucepan place in the sugar, elderflower cordial and lemon juice and begin heating over a medium heat.
- Slowly heat the mixture until the sugar dissolves. Swirl the pan to help the dissolving process. Allow to boil and then remove from heat. Place over the cupcakes (see above).
Lemon Filling
- In a saucepan place sugar, cornflour and salt, heating on a medium heat. Begin gradually adding in the diluted elderflower cordial until the mixture thickens and comes to a boil. Stir and allow to boil for an extra minute before removing from the heat.
- Add butter and lemon peel to the mixture and allow to melt in. Stir this in until it is combined. Then, gradually add in the lemon juice, stirring this in as it is added. Allow to begin cooling and place cling film over and into the filling to stop a skin forming. Save to add into the cupcakes as a filling (see above).
Prosecco Buttercream
- Place butter into a mixing bowl and begin mixing. Allow the butter to soften, becoming light and fluffy.
- Add in icing sugar in small batches, mixing this into the butter until all the icing sugar is combined with the butter. The buttercream should look light and fluffy.
- Gradually add in the prosecco a little bit at a time mixing this into the buttercream. Don't add too much as this will make the buttercream too runny and may curdle. Keep watching the consistency, as 100ml of prosecco may be too much.If the buttercream is too loose add more icing sugar or a tasp of cornflour to stiffen.Pipe onto the cupcakes.