RECIPE: Lemon and Elderflower Cupcakes with Caramel Crowns

Lemon and elderflower cupcakes with caramel crowns courtesy of Better Homes & Gardens

Cupcakes with crowns for the queen of the family!

Lovely trainer Vicki from our Garden to Plate program has dug up this special recipe for the ultimate Mother’s Day indulgence – serve these up and Mum will definitely feel like royalty! 👑

Prep: 30 Minutes
Cook: 30 Minutes – Medium
Serves: 12

Ingredients

  • 140g unsalted butter, at room temperature, plus 75g extra
  • 140g caster sugar
  • Zest of 2 lemons
  • 1 tsp vanilla extract
  • 2 free-range eggs
  • 1 free-range egg yolk
  • ½ cup almond meal
  • 1½ cups self-raising flour
  • ½ cup milk
  • 2 Tbsp elderflower cordial, plus 1 Tbsp extra
  • 150g icing sugar mixture, sifted

Carmel Crowns

  • 2 cups caster sugar
  • 2 Tbsp glucose syrup
  • Raspberries, to decorate
  • Edible gold glitter, to decorate (optional)

Method

  1. Preheat oven to 160°C fan-forced (180°C conventional). Combine butter, sugar, lemon zest and vanilla in the bowl of an electric mixer. Beat on medium speed for 5 minutes until light and fluffy. 
  2.  Beat eggs and egg yolk in a medium bowl, then add to mixer on low speed in a steady stream until combined. Fold in almond meal. Fold in flour and milk, alternating, in batches, then cordial. 
  3.  Pipe batter into a 12-hole 1 /3 cup capacity muffin tray lined with paper cases. Bake for 25 minutes until golden. Set aside to cool completely on a wire rack. 
  4. Combine extra butter with icing sugar in bowl of electric mixer and beat on high for 5 minutes, until very light, scraping sides. Reduce speed to medium, add extra cordial in steady stream, beating until smooth. Spread over cakes. 
  5.  To make caramel crowns, heat caster sugar and glucose syrup with ½ cup water in a small heavy base saucepan over high heat. Cook until syrup reaches a deep brown colour (135°C), then dip the base of the saucepan in cold water to stop the cooking. Sprinkle the back of a small ladle with cooking oil, then drizzle caramel over to form a crown. As soon as the caramel firms up, twist to remove and set aside. Repeat to make 12 crowns 
  6. Place a crown on top of each cake and put raspberries in the middle. Decorate with gold glitter

Lemon and Elderflower Cupcakes with Caramel Crowns recipe and image source credit Better Homes & Gardens.