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Make your own Royal Wedding Cake (in cupcake style)

Old mate Harry is finally getting hitched to Meghan Markle. The wedding’s next Saturday and anyone who’s anyone will be there.

But why the hell should you miss out, Tina? You’re a princess, too. Or at least a duchess. Anyway, you don’t need a crown to show the world your princess status. No you do not. You need a cake. You need THE CAKE. And, you know what, ma’am? Thanks to the magicians at Tommy Collins at Atlantic Group, you can make your very own ROYAL WEDDING CUPCAKE. In fact, you can be gorging on that little number well before Meghan even gets her Welsh gold-fingered ring finger onto a piece.

And because you’re a dainty and modest princess you don’t need a multi-tiered skyscraper of a cake tower. No. You can have cupcakes. And tea. And other fancies. And you can have a little event with as many bubbles as you like because you’re not a British royal AND YOU CAN DO WHAT YOU GODDAMN WANT!

“This is a very tasty and versatile recipe,” said 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.”

So, without further ado, ma’am, here is the recipe for Harry and Meghan’s lemon elderflower wedding cake covered with buttercream and decorated with flesh flowers. Congratulations, Your Royal Highness.

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 tsp Baking powder

• 480g Caster sugar

• 4 Eggs

• 30ml Light flavoured oil (vegetable or grape seed)

• 125g Yoghurt

• Zest of 1 Lemon

• 1 tsp Citric acid


Elderflower icing

• 400g Cream cheese, softened

• 100g Butter, softened

• 100g Icing sugar mixture

• 200g Bottlegreen elderflower cordial

• Flowers to decorate (try Alyssum flowers, the edible flower closest in resemblance to the elderflower. Alyssum are currently in season in Australia)



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 AF.

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 three-quarters 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

13. Pour bubbles

14. Commence princessing

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