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.

 

Lemon & Elderflower Giant Cupcake Recipe.

Instructions

Lemon and Elderflower Giant Cupcake.

1. Preheat the oven to 160 c Fan, 180 C, Gas mark 4.

2. Put the eggs and sugar in a mixer and mix until combined.

3. Mix in the Stork and then finally the flour.

4. Divide the batter between the two parts of the giant cupcake tin and bake in the oven for 1 - 1.15 hour.

5. Take out and leave to cool completely.

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

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

7. Decorate adding the white chocolate fingers around the bottom and play with the Nifty Nozzles on the top of the Cake.

8. Serve and enjoy.

Here is the link to the YouTube video on this recipe.

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
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Your email address will not be published.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 *