John Myers
Elderflower Cupcakes
The perfect elderflower cupcakes recipe with a picture and simple step-by-step instructions.
- 2 piece Eggs
- 4 tbsp Sugar
- 6 tbsp Flour
- 1 tsp Baking powder
- 50 ml Milk
- 1 piece Lemon
- 3 leaf Gelatin
- 150 g Yogurt
- 150 ml Cream
- 1 tbsp Lemon juice
- 4 tbsp Elderflower syrup
- 1 tbsp Sugar
- Elderflower umbels
- Preheat the oven to 180 degrees. Grease a 6 cupcake pan and dust with flour. Wash lemon with hot water and rub dry, rub the peel and squeeze out the juice. Beat eggs with sugar until frothy. Add milk. Carefully fold in the flour, baking powder and lemon zest. Pour the mixture into a piping bag and distribute it in the molds. Bake the cupcakes in the oven (center) for approx. 12 minutes until they are golden yellow.
- Soak the gelatine according to the instructions on the packet. Beat the cream with sugar until stiff. Add the remaining ingredients and stir until creamy. Briefly heat the gelatine and stir into the cream. Mix everything well and pour into a piping bag. Fill the cupcakes with elderflower cream and garnish with flowers.
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