Elderflower Cupcakes

Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line a cupcake tin with paper cases

Mix together the butter and the caster sugar, ideally using an electric mixer until fluffy

Add the elderflower cordial, lemon zest, and eggs and whisk in

Gently whisk in the self raising flour

Divide between the paper cases and bake for 20 minutes, or until golden brown and a skewer inserted in the centre comes out clean. Leave to cool completely

Make the buttercream by mixing the icing sugar and butter together using an electric mixer, when it starts to come together add the elderflower cordial and lemon zest and keep mixing until smooth. If the buttercream is too stiff then you can add a little milk to it

Pipe or spread it onto the cupcakes and add the fondant flowers. You could also decorate them with sprinkles, wafer flowers, lemon zest