Cupcakes with Elderflower Frosting
- For the Cupcakes
- 175 grams butter
- 120 grams sugar
- 2 Tbsps elderflower syrup
- 3 eggs
- 1 untreated lemon (Juice and abrasion)
- 150 grams Pastry flour
- 75 grams ground Walnut
- 1 generous pinch Ground cinnamon
- 1 generous pinch Cardamom (ground)
- 1 tsp Baking powder
Preheat the oven to 180°C (approximately 250°F). Fill a cupcake tin with paper baking cups.
Mix the butter, sugar and syrup until frothy. Beat the eggs with the flour, nuts, cinnamon, cardamom, baking powder and lemon juice and zest into the butter mixture. Mix well and pour into the cupcake paper baking cups. Bake in the oven for about 25 minutes, or until golden brown. Remove from the oven and from the tin and let cool.
For the frosting: mix the butter, sugar, cream cheese and syrup together until creamy. Stir in as much powdered sugar as it takes to become spreadable. Fill a piping bag with a serrated nozzle with the mixture and decorate the cupcakes. Garnish with elderflower.