Lemon & Elderflower Giant Cupcake

Lemon & Elderflower Giant Cupcake

By June 1, 2018

Jackie Heaton's Lemon & Elderflower Giant Cupcake as shown on Sugar and Crumbs Facebook Live 31st May 2018

For more from Jackie follow here at Twitter - The baking Nanna @thebakingnanna1 on Twitter

Instructions

Put the eggs and sugar in a mixer and mix until combined, mix in the stork and then finely the flour.

Divide the batter between the two parts of the giant cupcake tin and bake in the oven at 160C for 1 - 1.15 hour

Take out and leave to cool completely

In the meantime, make the Lemon & Elderflower buttercream beating all until you get a smooth creamy consistency.

Spread the Lemon Curd on between both part of the Giant Cupcake and cover it with the buttercream.

Decorate adding the White Chocolate fingers around the bottom and play with the Nifty Nozzles on the top of the Cake.

Serve and enjoy.

Credits:The baking Nanna @thebakingnanna1 on Twitter

Jackie Heaton's Lemon & Elderflower Giant Cupcake as shown on Sugar and Crumbs Facebook Live 31st May 2018 For more from Jackie follow here at Twitter - The baking Nanna @thebakingnanna1 on Twitter
Print Friendly
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...Loading...

Leave a Reply

Your email address will not be published. Required fields are marked *