Royal Wedding Inspired Lemon and Elderflower Butterfly Cakes
I can’t believe a year has gone by since Harry and Meghan, the Duke and Duchess of Sussex, were married. And now their first baby is imminent! What a fabulous wedding they had, so very moving and full of wonderful and lovely surprises: as I remember, the music was especially wonderful. Their cake was glorious too: simple at heart, yet gorgeous, lemon and elderflower sponge decorated with Swiss meringue buttercream frosting and 150 fresh flowers, including Meghan’s favourite white peonies and roses. I wonder what it tasted like? Light as a feather and incredible, I expect!
It made me smile though, that many people in America were flummoxed as to the identity of elderflower! I don’t think they are found in the United States.
Anyway, these lovely delicate little butterfly cakes are one of the tribute recipes my friend and fellow blogger, Miss Windsor developed to celebrate the event and although I say it myself they are pretty gorgeous too! You can see last year’s original post on our joint blog page.
A food processor makes light work of the cake mix but use an electric mixer or whisk by hand if you prefer.
Makes 15-18 cakes
- 175g salted butter, softened
- 175g caster sugar (golden works well)
- Finely grated zest of 2 large lemons
- 175g plain flour
- 1 level teaspoon bicarbonate of soda
- 2 level teaspoons cream of tartar
- 3 medium eggs
- 2 tablespoons elderflower cordial
Preheat oven to 160C (fan ovens) gas mark 4 or equivalent
You will need up to 18 paper cupcake set out in 2 x 12cup muffin tins (cupcake cases can vary in size slightly depending on brand)
Whiz butter and sugar together in the processor until creamed and fluffy. Add lemon zest just before the end and whiz in briefly.
Add raising agents to weighed flour.
Sieve some flour over the mix, add eggs then sieve remaining flour on top.
Whiz to combine. Add cordial and whiz until smooth and glossy.
(You will need to scrape the mixture down from the sides a couple of times with a flexible spatula.)
Divide mixture equally between paper cases: around a dessertspoonful for each case.
Bake for around 15-20 minutes until risen and golden and springy to touch: a skewer inserted should come out clean.
Leave to settle for a few moments then remove from tins and cool on a wire rack.
Once cakes are cool slice a circle from the top of each.
Spoon a little dollop of buttercream onto each cake. Cut each cut-off top in half to make wings and arrange on top of the buttercream.
Dust with icing sugar just before serving.
Tip: if you prefer to make a sponge sandwich cake, divide the mix between 2 18cm (7inch) loose-bottomed sandwich tins and bake for 18-20 minutes at 160C as before.
- 110g salted butter, softened
- 225g sieved icing sugar
- 2½ -3 tablespoons lemon juice
Beat the butter until creamy in a roomy bowl. Add the icing sugar, a little at a time and stir vigorously to combine. Finally, stir in the lemon juice to loosen the mixture to spreadable consistency.
Alternatively, for even faster easier icing, whiz the butter and icing sugar together in the clean dry processor bowl. Add lemon juice through spout and whiz until smooth and glossy.
Dust with icing sugar and decorate with fresh country flowers just before serving.