Lemon Curd and Elderflower Cupcakes (with Lemon and Elderflower Curd Frosting)

 

 

 

 

 

 

 

These lemon curd and elderflower cupcakes are the latest of my recipes including elderflower cordial.

Out of the four recipes I made these cupcakes were my favourite. Hands down. Soft, delicious cakes with just a mere hint of both lemon and elderflower, with a tangy, not overly sweet, lemon and elderflower curd frosting.

 

 

For the past couple of years, I’ve taken all of my photos in my little studio downstairs in my cellar. I like the controlled setting but this week, I’ve been snapping my food outside. The colours are so much more vibrant in natural light. The yellow of the curd jumps from the page and makes me feel all summery and happy. That’s despite the fact that Sweden is having a fairly cool summer so far. Boo-hiss.

 

 

As with many of my recipes, these lemon curd and elderflower cupcakes are simple. A no fuss, non extravagant, offering from my spelt kitchen. As usual, they are made with spelt flour, but this can be substituted for regular, plain flour, if you prefer. 

The ingredients made 8 whopper cupcakes. I like a cupcake with some substance. You could easily make 10 or even 12 smaller cupcakes, if you preferred.

Lemon Curd and Elderflower Cupcakes

Course Cupcake
Prep Time 10 minutes
Cook Time 25 minutes
Servings 8 cupcakes

Ingredients

Cupcakes:

  • 150g (¾ cup) sugar
  • 115g (½ cup) butter
  • 2 eggs (medium)
  • 50g (¼ cup) Greek yoghurt
  • 50ml (3 tbsp) milk
  • 40g (1½ oz) lemon curd (see note 1)
  • 2 tablespoons elderflower cordial (see note 2)
  • 150g (1¼ cups) spelt flour (see note 3)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda

Lemon Curd Frosting:

  • 90g (3¼ oz) lemon curd (see note 1)
  • 50g (½ cup) icing/confectioners'/powdered sugar
  • strawberries (optional)

Instructions

Cupcakes:

  • Pre-heat the oven to 170°C / 338℉. Line a cupcake tin with 8 cases (see note 4).
  • Using an electric whisk or stand mixer, beat the sugar and butter together until light and fluffy.
  • Add eggs one at a time, beating each one in before adding the next.
  • Running on a slow setting, add the Greek yoghurt, milk, curd and elderflower cordial, and mix until well combined.
  • In a separate bowl, combine the flour, baking powder and baking soda. Again, running on a slow setting, add the dry ingredients a little at a time. Stop when the flour mixture is just incorporated (do not over-work).
  • Dollop into the prepared cupcake tin, filling to about a ⅔ full. They do rise a fair bit, so don't fill more than this. If you are making more cupcakes than 8, just fill to the half way mark.
  • Bake for around 23-26 minutes in the lower part of the oven, until an inserted skewer comes out clean.
  • Leave in the pan for around ten minutes, then place on a wire rack to cool completely.

Frosting:

  • Mix the curd with as much icing sugar as needed to make a firm, spreadable frosting (you can omit the icing sugar and just top with lemon curd, if you prefer).
  • Spread over the cold cupcakes. Top with half a strawberry, if you like. Enjoy!

Notes

 
  1. I used my own lemon and elderflower curd, but you can add whatever you have.
  2. I used my own elderflower cordial, but again, you don't have to make your own.
  3. You can use spelt or regular flour for this recipe (just use the same amount).
  4. I made 8 massive cupcakes. You could make 10 (or even 12) if you preferred, but you would need to adjust baking times slightly.
 
Disclaimer:
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.
In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.
Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments. 

 

 

 

 

Lemon Curd and Elderflower Cupcakes (with Lemon and Elderflower Curd Frosting)Lemon Curd and Elderflower Cupcakes (with Lemon and Elderflower Curd Frosting)Lemon Curd and Elderflower Cupcakes (with Lemon and Elderflower Curd Frosting)


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating