Royal Wedding Cupcakes Recipe
Renowned Melbourne catering and events company Tommy Collins combines a bunch of food fanatic, trend-setting, laughter-loving, event enthusiasts.
Founded by Tommy McIntosh and Ben Avramides, who have both worked their way up from humble hospitality beginnings, the company promotes great food, great suppliers and good relationships as the fundamentals of pulling off a showstopper event, with a firm belief that ‘anything is possible’.
Since joining forces with Atlantic Group in October 2016, the company is known as Tommy Collins by Atlantic Group and is managed by founders McIntosh and Avramides in conjunction with Hatem Saleh of Atlantic Group. The partnership creates an immediate and reputable iconic brand with two extremely successful businesses coming together to reach new heights.
With Royal Wedding fever in full swing as 19 May approaches, Tommy Collins by Atlantic Group has developed a tried-and-tested Royal Wedding cupcake recipe, so that those who missed out on an invite can have their own special celebration.
Prince Harry and Meghan Markle will be sharing with their guests: a lemon elderflower cake incorporating the bright flavours of spring, covered with buttercream and decorated with fresh flowers.
“This is a very tasty and versatile recipe,” says Quinn Spencer, Executive Chef of Tommy Collins by Atlantic Group.
“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.”
Royal Wedding Cupcakes
Elderflower, Lemon and White Chocolate Cupcakes
by Quinn Spencer, Executive Chef at Tommy Collins by Atlantic Group
Ingredients
Cupcake mixture
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
4Eggs
30ml Light flavoured oil (vegetable or grape seed)
125g Yoghurt
Zest of 1 Lemon
1⁄4 tsp Citric acid
Elderflower icing
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
a resemblance to the elderflower that is currently in season in Australia
Method
Preheat oven to 160 degrees Celsius
Melt butter and white chocolate with elderflower cordial.
Mix flour, self-raising flour, baking powder and caster sugar together. Sift twice to ensure smooth.
Whip eggs, oil, yoghurt, lemon zest and citric acid.
Fold all ingredients together.
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.
Bake for 20 minutes, or until a skewer can be cleanly removed from the centre of the cupcake.
Allow to completely cool before icing.
For elderflower icing, place cream cheese, butter and icing sugar mixture in a bowl.
Using an electric mixer, beat until light and soft.
Add elderflower cordial to the icing mixture gradually, beating until combined.
Pipe or spread the icing on to cupcakes.
Decorate with flowers.
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