These delightfully fluffy cupcakes are tangy perfection all year round; for parties, friends, or even just a lazy Sunday.

Makes: 18

Ingredients for the Cupcakes:

120g unsalted Butter, room temperature

150g Caster Sugar

3 tablespoons Elderflower Cordial

½ teaspoon Lemon Juice

2 large Eggs, room temperature

130g Self Raising Flour

1 teaspoon Baking Powder

50g Ground Almonds

125ml Milk, room temperature

Ingredients for the Buttercream:

240g unsalted Butter, room temperature

400g Icing Sugar

6 teaspoons Elderflower Cordial

Method for the Cupcakes:

  1. Pre-heat the oven to 180°C and line two muffin tins with cupcake liners.
  2. Sift the self-raising flour, ground almonds and baking powder together.
  3. Cream the butter and sugar together until light and fluffy.
  4. Add the elderflower cordial and lemon juice to the butter and sugar mixture.
  5. Add the eggs to this mixture, one at a time,  beating well between each addition.
  6. Add the flour and the milk and mix until fully combined.
  7. Divide the mixture equally into the liners and bake for 15 – 18 minutes or until cocktail stick/toothpick inserted into the centre of the cupcakes comes out clean.
  8. Let the cupcakes cool in the muffin pans for about 5 minutes and then let cool completely before frosting, and decorating as you wish. Here at Abstract we chose delicious orange flavoured sprinklings, a perfect accompaniment to the sweet, understated taste of elderflower.

By Katy Pearce