Elderflower Fairy Cakes are light, floral, and perfect for a springtime treat. The subtle elderflower flavor adds a unique twist to classic cupcakes, making them ideal for special occasions or afternoon tea.
Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/2 cup unsalted butter, softened. 2 eggs. 2 tablespoons elderflower cordial. 1 teaspoon baking powder. 1/2 teaspoon vanilla extract. A pinch of salt. Confectioners' sugar for dusting. Fresh edible flowers for decoration optional.
Instructions: Preheat your oven to 350F 180C and line a muffin tin with cupcake liners. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, and add the elderflower cordial and vanilla extract. In a separate bowl, combine the flour, baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Spoon the cupcake batter into the prepared muffin tin, filling each liner about 2/3 full. Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust the tops of the cupcakes with confectioners' sugar and decorate with fresh edible flowers if desired. Serve and enjoy your delightful Elderflower Fairy Cakes!
Prep Time: 20 minutes
Cook Time: 15-18
Mechanical FET