LET THEM EAT CAKE.
Royal Wedding fever is officially in full swing. May 19 – you are clearly in our sights.
We’ve all thought about what Meghan will be wearing, what the wedding will be like, and if Beatrice and Eugenie will repeat their awful millinery choices…but what about the cake?!
Tommy Collins by Atlantic Group can answer just that. They have developed a tried-and-tasted Royal Wedding cupcake recipe, so that those of us who missed out on an invite can have our own special celebration.
Prince Harry and Meghan Markle will sharing with their guests: a lemon elderflower cake incorporating the bright flavours of spring, covered with buttercream and decorated with fresh flowers. “It is well balanced with acidity and the icing has a wonderful floral note of elderflower. As elderflower is not common in Australia and only in season in the UK at the moment, we’ve used an elderflower cordial that is readily available from most supermarkets”says Quinn Spencer, Executive Chef of Tommy Collins by Atlantic Group.
To try the Royal Cake yourself why not whip up this recipe and crown yourself the Queen of Baking…it’s a great title right?
• 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
• 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
1. Preheat oven to 160 degrees Celsius.
2. Melt butter and white chocolate with elderflower cordial.
3. Mix flour, self-raising flour, baking powder and caster sugar together. Sift twice to ensure
4. Whip eggs, oil, yoghurt, lemon zest and citric acid.
5. Fold all ingredients together.
6. 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.
7. Bake for 20 minutes, or until a skewer can be cleanly removed from the centre of the
8. Allow to completely cool before icing.
9. For elderflower icing, place cream cheese, butter and icing sugar mixture in a bowl. Using
an electric mixer, beat until light and soft.
10. Add elderflower cordial to the icing mixture gradually, beating until combined.
11. Pipe or spread the icing on to cupcakes.
12. Decorate with flowers.