Lemon Curd and Elderflower Cupcakes (with Lemon and Elderflower Curd Frosting)
Out of the four recipes I made using elderflower cordial, these lemon curd and elderflower 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 all 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
- 150g sugar
- 115g butter
- 2 eggs
- 50g Greek yoghurt
- 50ml milk
- 40g lemon curd (see note 1)
- 2 tablespoons elderflower cordial (see note 2)
- 150g spelt flour (see note 3)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 90g lemon curd (see note 1)
- 50g icing sugar
- strawberries (optional)
- Pre-heat the oven to 170°C. Line a cupcake tin with 8 cases (see note 4).
- Using an electric whisk or machine, beat the sugar and butter together until light and fluffy. Add eggs one at a time.
- Running on a slow setting, add the Greek yoghurt, milk, curd and elderflower 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 23-25 minutes, until an inserted skewer comes out clean. Leave in the pan for around ten minutes, then place on a wire rack to cool completely.
- Mix the curd with as much icing sugar as needed to make a firm, spreadable frosting. You can actually 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!
- I used my own lemon and elderflower curd, but you can add whatever you have.
- I used my own elderflower cordial, but again, you don't have to make your own.
- You can use regular, plain flour in place of spelt flour.
- I made 8 massive cupcakes. You could make 10 (or even 12) if you preferred, but you would need to adjust baking times.