Elderflower cupcakes


Yes, yes, my dears you heard well, cupcakes a bit soaked in elderflower cordial and with a elderflower Swiss meringue buttercream. I think you can not make an idea of what kind of scandal are those beauties!!

I know what you are thinking, this girl is starting to be a bit heavy with the elderflower (a bit a lot right?). But I just want you to try it in cakes, normally I don’t insist to much on anything unless it is worth it. And these cupcakes are one of the best I ever ate. The Swiss meringue buttercream mixed with some spoons of elderflower cordial is, simply, from another planet.


Lately it has been difficult for me finding the time to write on the blog. Curious is, I have plenty of recipes done, but I cannot find the time to write them. Anyhow, here I am, a bit late because I should have posted this long time ago, but indeed, posting it now I am giving an extra temptation to try the homemade elderflower cordial recipe I published some days ago.


I have to tell you something, all this story of dreams I post on every entry with a sentence and son on, it is directly related to this cupcakes. Now you are gonna think I am really mad (probably I am…). Well, the thing is that during last Christmas when I planning starting up with the blog and setting up all the platform, I was all the time thinking about blog, blog, recipes and more blog.


I was really obsessed, I think like everyone else starting such a project, so was my obsession, that it was reaching my dreams. I started dreaming about recipes, cake’s photography, cupcakes, well, about everything. Yes, exactly what you are thinking, completely crazy is what I am. Ey! But I am really proud of my craziness🙂



These cupcakes were one of the first dreams I remember, and of course the most revealing one. I’ve never invented a recipe in dreams before. Normally, I think about combinations during some days, I research, read, well different techniques, bur dreaming?? That’s why this recipe is so important to me. And when I woke up, I really felt like it was revealing, like if I have found the way to control nuclear fission…


Poor me, apart from mad I am also mediocre and I am only good at baking, unfortunately not in physics. But eh,  it is not so bad, at least I make people happy!  Aside the revelation and innovation of the recipe, as you may know, I am addicted to elderflower cordial, so for me it was another perfect occasion for using it. Since Christmas I’ve been counting days to get to the elderflower blooming and make this recipe… And finally it is here!!

Elderflower Cupcakes

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Serves: 12
Cooking Time: 30 min. Total 60 min.


  • For the cupcakes:
  • 1 egg
  • 100 g sugar
  • 55 g butter at room temperature
  • 75 g flour
  • 20 g cornstarch
  • 60 ml heavy cream
  • 1/2 tsp baking powder
  • 1 pinch of salt
  • 1/2 tsp vanilla extract (optional)
  • 4 Tbsp elderflower cordial (bought or homemade)
  • For the Swiss meringue buttercream:
  • 150 g egg whites
  • 250 g sugar
  • 350 g butter at room temperature
  • 3 Tbsp elderflower cordial
  • Fresh elderflowers for decoration (optional)



Preheat the oven at 180ºC. In a bowl, sift flour, cornstarch and baking powder. Add the salt, mix and set aside.


In the mixer bowl beat the butter with the sugar until soft and fluffy. Add half of the flour mix and beat. Add the heavy cream and the vanilla extract and continue mixing. Finally, add the rest of flour and mix until incorporated.


Divide the dough into 12 cups, filling only 2/3 of their capacity. Bake for 20 minutes or until a wooden stick comes out clean. Remove from the oven and let them to cool completely.


In the meantime start preparing the Swiss meringue buttercream. This is a bit tricky, it will be helpful if you have a kitchen thermometer.


In the mixer bowl mix the egg whites and the sugar. Put it at bain-marie and using the electrical hand mixer mix continuously until the mix reaches the 65ºC. IMPORTANT: don’t let the bowl be in direct contact with the water and keep the fire low.


Remove form water, and while still hot, whip the mix at medium speed until the form peaks. Swiss meringue is done, but before adding the butter you MUST let it cool completely. If you don’t, butter will melt and you will have a soup. Let it for 15 minutes or more, you can touch the bowl to check if it still warm.


Once is cold, using the paddle accessory and beating a very low speed (IMPORTANT keep it low), add butter one dice at a time, take it easy. Continue beating until the texture changes to the desire consistency. It need time, more than 10 minutes at low speed. But the reaction is a question of seconds, you will clearly see when to stop. Once texture is the right one, add the 3 Tbsp of elderflower cordial, one at a time, and continue beating a bit more till incorporated.


To soak the cupcakes, poke them with a wooden stick and let some elderflower cordial flow over the stick so that it gets inside the cupcake. Top with the buttercream and done!

Sweet dreams

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