Royal Wedding fever is officially in full swing!

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?!

 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?


For the Cupcake Mixture:

250g butter
250g white chocolate
185g elderflower cordial
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

For the Elderflower Icing:

400g cream cheese, softened
100g butter, softened
100g icing sugar mixture
200g elderflower cordial
Alyssum or edible flowers, to garnish


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 smooth.

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 cupcake.

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.

Feature image supplied.