The icing on this cake was a very thin icing sugar, water and elderflower mixture. I decided to try a more fluffy frosting. This wasn't very successful to be honest - it was very runny, and had no taste of elderflower at all, despite trebling the quantities of elderflower stated in the original recipe. I have included the original icing recipe for the icing as I can't really see any way to make a thick frosting have an elderflower taste as either the butter or cream cheese completely overpowers it.
The lemon cake however was brilliant, the texture was really light and fluffy. The lemon taste was very mild however, so I have upped this a bit in the recipe below.
200g plain flour
2 tsp baking powder
225g granulated sugar
45g ground almonds
grated zest of 2 lemons
90ml sunflower oil
250ml low fat yoghurt
1/2 tbsp lemon essence
225g icing sugar
1 tsp elderflower cordial
4 tsp water
- Heat oven to 180C and line a muffin tray with 12 cases
- Sift flour and baking powder into a large bowl. Add the sugar, almonds and grated lemon zest and mix.
- In a seperate bowl beat the eggs with the oil and yoghurt. Add the lemon essence.
- Pour the wet ingredients into the dry and stir until everything is smooth and combined.
- Spoon evenly into the paper cases no more than 2/3 full (it rises a lot!) and bake for 20 minutes until a skewer placed in the centre comes out clean.
- Place cupcakes on a wire rack to cool.
- Sift the icing sugar into a bowl and add the elderflower cordial. Add the water a little at a time to make a thick icing.
- When the cupcakes are cool spoon a tablespoon of icing onto each one and spread evenly.