Well its almost officially fall, so I thought I’d give it one last kick at the can with my Wild Flower Cupcakes! You could actually make these all year round using festive flowers, but these particular lovelies feature edible flowers! Featuring…
Wild Flower Cupcakes
You will need…
1/2 cup butter
1 cup sugar
1/2 cup coconut milk
7 tblsp elderflower cordial
1/2 vanilla bean pod, scraped
2 cups flour
1 tsp baking powder
1/2 tsp salt
2 cups edible flowers approx.
Preheat oven to 375F/180C. Line a cupcake tin with cupcake liners.
In a stand-mixer or large bowl, beat the butter and sugar until light and creamy. Add the egg and beat until smooth. Finally add the elderflower cordial and vanilla until well combined.
In a separate bowl, whisk together the flour, baking powder and salt.
With the mixer running (or while beating), add a third of the flour mixture to wet. Then add 1/3 of the coconut milk. Add another 1/3 of flour, and then coconut milk, alternating like this until all combined, light, and smooth!
Pour Tblsp full amounts of the batter into the cupcake holders.
Place cupcakes in the oven, and immediately turn the temperate down to 350F/160C. Bake for approx 25mins, until slightly golden on top.
Allow to cool completely.
1/2 cup butter
1 to 2 cups icing sugar
2 Tblsp elderflower cordial
* Optional to add a few drops of food colouring of choice!
In a standmixer, or with beaters, combine butter and icing sugar until light and creamy. Add the elderflower cordial until combined. The frosting should be stiff enough to hold shape when moulded, not too stiff, but not too soft… juuuuuust right.
Frost each cupcake, and finally top with edible flowers! I slathered on the frosting, not making it look perfect on purpose… These are wild flower cupcakes after all!
Makes about 24 cupcakes.
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