Who watched the royal wedding on Saturday night?! I did and it was beautiful!

When I heard that Harry and Meghan had chosen a lemon butter cake with elderflower swiss buttercream for their wedding cake, I had to try it!

Turns out it's absolutely delicious, so here is my recipe.

This recipe makes approx. 60 mini cupcakes.

LEMON BUTTER CAKE

Ingredients

250g Butter (Softened)

450g Caster Sugar

5 Eggs

3 Cups Self Raising Flour

1/2 Cup Milk

3 Lemons (Juiced)

1. Beat butter and sugar on a medium to high speed until light and fluffy.

2. Add the eggs to the mixture and beat on a medium speed for 5 minutes.

3. Add 1 cup of SR flour to the mixture and 1/4 cup milk. Beat slowly and scrape down the sides of the bowl. Repeat one more time.

4. Add the final cup of SR flour and the lemon juice. Beat slowly and scrape down the sides.

5. Spoon the butter cake mixture into cupcake tins and bake at 150°C for approx. 10 minutes.

ELDERFLOWER SWISS BUTTERCREAM

Ingredients

4 Egg Whites

4 Cups Powdered Sugar

250g Butter (Softened)

1/2 Tbls Elderflower Cordial

1. Beat eggs whites and powdered sugar for 5 minutes on a medium speed.

2. Add half the butter and mix on a medium speed for 1 minute.

3. Add the remaining butter and beat for 5 minutes on a medium speed.

4. Add the elderflower cordial and mix for 30 seconds.

5. Pipe the swiss buttercream onto the cooled cupcakes as desired!