Elderflower cupcakes difficulty ** #103

Makes 12

Preparing time: 15 minutes
Cooking time: 20-25 minutes 

Ingredients: 

• 150 g slightly salted butter, very soft
• 150 g caster sugar 
• 2 eggs 
• 2 tablespoons elderflower cordial (see below for homemade)
• finely grated rind of 1 lemon 
• 175 g self-raising flour

For the frosting 

• 250 g cream cheese 
• 50 g unsalted butter, softened 
• 100-125 ml elderflower cordial 

1. Beat together all the cake ingredients in a bowl until smooth and creamy 
2. Divide the mixture evenly between paper cupcake cases arranged in a 12-hole cupcake tray 
3. Bake in a preheated oven, 180 C(350 F),Gas Mark 4, for about 20-25 minutes until risen and just firm to the touch 
4. Transfer to a wire rack to cool 
5. Make the frosting 
6. Beat the cream cheese in a bowl until softened and smooth 
7. Add the butter and most of the elderflower cordial and beat until smooth and creamy 
8. Add more cordial if the frosting will absorb it without losing the shape 
9. Spread over the cupcakes and decorate with elderflower springs, in using
10. For homemade elderflower cordial 
11. Put 20 elderflower heads, 3 sliced lemons and 25 g citric acid in a large heatproof bowl 
12. Dissolve 1 kg granulated of caster sugar in 1 liter  boiling water, stirring frequently until dissolved 
13. Add to the bowl of elderflowers
14. Cover and leave to stand overnight 
15. Strain through a muslin-lined sieve and pour into sterilized bottles 
16. Store in a cool place and use within 6 months 
17. Enjoy! :-)