Wholegrain Lemon & Elderflower Cupcakes

Wholegrain Lemon & Elderflower Cupcakes
A very easy and quick recipe with delicious results. If you don’t have any elderflowers don’t worry… just make the sugar syrup without the flowers or use a dash of elderflower cordial.
Icon_cookingtime_grey Created with Sketch. 30 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 12
Wholegrain Lemon & Elderflower Cupcakes


For the cake:

For the syrup:

  • 3 tbsp white sugar or rice syrup
  • Juice of 1 lemon
  • 3 elderflower heads - washed well

How to make

  1. Place the flour, almonds and bicarb in a large bowl and stir well. Or place them in a stand mixer and mix together until well combined.
  2. Pre-heat the oven to 180°C/160° fan/gas 4 and line a 12 hole muffin tray with cases.
  3. In a separate bowl (or empty the stand mixer bowl and use that) whisk the sugar, syrup and eggs for 5 minutes until pale and fluffy.
  4. Add the oil slowly along with the zest or 2 lemons and juice of 1 lemon.
  5. Finally fold in the flour mixture and divide between 12 muffin cases.
  6. Bake in the pre-heated oven for around 20 minutes until springy to the touch.
  7. Whilst the cakes are baking make the sugar syrup by placing all the ingredients into a small pan over a low heat.
  8. Bring slowly up to the boil, stirring to dissolve the sugar if using.
  9. Once boiling remove from the heat and discard the elderflowers.
  10. Once the cakes are cooked remove them from the oven and spike around 6 holes in the top of each using a skewer.
  11. Divide the sugar syrup between the cakes and allow to cool.
  12. Sprinkle with a little sugar before serving if you wish.

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