Step #1
Place all the ingredients under cake into a bowl and mix to a smooth batter, beating for 1-2 minutes. Line a standard 12 hole muffin tray tin with muffin cases.
Step #2
Divide the mixture between 12 muffin cases. Bake in a preheated oven 180°C (360°F, Gas Mark 5) for 20-25 minutes until golden in colour and firm to the touch.
Step #3
Gently heat up the elderflower cordial and sugar until dissolved. Pierce each muffin all over with a skewer and douse with drizzle
Step #4
Allow to cool completely before decorating. Sift the icing sugar into a bowl and add the butter and beat until smooth and creamy for about 4-5 minutes with an electric whisk or machine. Beat in the elderflower cordial and lemon juice.
Step #5
Cut out a circle from the middle of each cupcake. Pipe or place a teaspoon of the topping in the middle of the cake.
Step #6
Split the circle in half and place on top of the topping like butterfly wings. Dust with icing sugar.
