Elderflower, Lemon and White Chocolate Royal Wedding Cupcakes

by | Made, Recipes


Ms Zig Zag

Did you happen to miss out on an invite to this week’s royal wedding? And perhaps on top of that you are missing Polka Dot Wisdom’s dedicated cake month? Well, now we can commiserate together over a virtual cup of tea and cake, thanks to the Tommy Collins Group and their deliciously British ‘Royal Wedding Cupcakes’ recipe.

The word is out that 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. So while the royals and their select few guests enjoy their beautiful towering tiered cake version of this on Saturday, we can enjoy the more humble (but equally tasty) cupcake creation at home!

Royal Wedding Cupcakes

Elderflower, Lemon and White Chocolate Cupcakes by Quinn Spencer, Executive Chef at Tommy Collins by Atlantic Group


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 inresemblance to the elderflower that are currently in season in Australia


  • 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.

Ms Zigzag says: These royal cupcakes have kicked up our royal fever into full gear. The sweet offering for our royal wedding viewing parties on Saturday is now sorted and for couples getting married in 2018, why not incorporate some royal flavours into your wedding cake this year? 

About the author Tommy Collins by Atlantic Group: 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.



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