With Royal Wedding fever in full swing as Prince Harry and Meghan Markle’s big day approaches tomorrow, Tommy Collins by Atlantic Group have developed a recipe so those who missed out on an invite can have their own special celebration.
These very British elderflower, lemon and white chocolate cupcakes were dreamed up by Quinn Spencer, Executive Chef at Tommy Collins by Atlantic Group.
Ingredients
Cupcake mixture
250g Butter
250g White chocolate
185g Bottlegreen elderflower cordial (available from major supermarkets)
210g Flour
150g Self-raising flour
1 1⁄2 tsp Baking powder
480g Caster sugar
4 Eggs
30ml Light flavoured oil (vegetable or grape seed)
125g Yoghurt
Zest of 1 Lemon
1⁄4 tsp Citric acid
Elderflower icing
400g Cream cheese, softened
100g Butter, softened
100g Icing sugar mixture
200g Bottlegreen elderflower cordial
Flowers to decorate – Quinn recommends Alyssum flowers, the edible flower closest in resemblance to the elderflower that are currently in season in Australia.
Method
Preheat oven to 160 degrees Celsius.
Melt butter and white chocolate with elderflower cordial.
Mix flour, self-raising flour, baking powder and caster sugar together. Sift twice to ensure smooth.
Whip eggs, oil, yoghurt, lemon zest and citric acid
Fold all ingredients together.
Grease cupcake trays with butter, or line with cupcake liners. With a spoon, or piping bag if available, portion mixture into cupcake trays. Each should be 3⁄4 full.
Bake for 20 minutes, or until a skewer can be cleanly removed from the centre of the cupcake.
Allow to completely cool before icing.
For elderflower icing, place cream cheese, butter and icing sugar mixture in a bowl. Using an electric mixer, beat until light and soft.
Add elderflower cordial to the icing mixture gradually, beating until combined.
Pipe or spread the icing on to cupcakes.
Decorate with flowers.
–Renowned Melbourne catering and events company Tommy Collins combines a bunch of food fanatic, trend setting, laughter loving, event enthusiasts. Founded by Tommy McIntosh and Ben Avramides, who have both worked their way up from humble hospitality beginnings, the company promotes great food, great suppliers and good relationships as the fundamentals of pulling off a showstopper event, with a firm belief that ‘anything is possible’.
Since joining forces with Atlantic Group in October 2016, the company is known as Tommy Collins by Atlantic Group, and is managed by founders McIntosh and Avramides in conjunction with Hatem Saleh of Atlantic Group.
