These are a lovely summer vegan cupcake – Elderflower is a perfect summer flavour. The Elderflower syrup gives these Vegan Elderflower Cupcakes a lovely golden colour and they are sweet enough to eat without icing. You can get Elderflower syrup from large supermarkets.
For these vegan cupcakes I’ve gone full flower decorating; it’s actually easier than you think with the right nozzles. You just need to practice a bit, make sure the buttercream is thick, and do a quick jerk of the wrist to finish each flower (Youtube is your friend). Instead of multiple colours of icing, I made the orange icing, then just adding some red dye into the piping bag to get two colours. More professional people use two different icings! The nozzle sets usually come with the leaf nozzle as well. You have to have a stiff buttercream; here is the link to our selection of icings.
Free From: Dairy, Egg, Nuts
Preheat Oven to 180°C , 350°F
Vegan Elderflower Cupcakes
- 1 1/2 Cups Self Raising Flour
- 6 tbsp Melted Dairy-Free Margarine or Flavourless Oil
- 2/3 Cup Caster Sugar
- 1 tsp Vanilla
- 1 tsp Baking Soda
- 1 tsp Apple Cider Vinegar
- 1 tbsp Elderflower Syrup in the batter and another 2 to drizzle on the cupcakes when warm
- 3/4 Cup Non-Dairy Milk
- Add the Apple Cider Vinegar to the non-dairy milk and put it to one side.
- In a large bowl mix the Flour, Baking Soda and Caster Sugar and give it a good mix.
- Mix in the oil or melted dairy-free margarine.
- Put the Elderflower syrup and Vanilla in a cup with the milk, stir and mix in with the flour mixture.
- Fill cupcake liners 2/3rds full and bake for 15-17 minutes or until a toothpick comes out clean.
- Drizzle with the remaining Elderflower Syrup.
- Make a stiff Buttercream by following the 'stiff' version of our Buttercream recipe.
Here is the nozzle I used