Directions

1. Preheat oven to 350 degrees.

2. In a stand mixer, cream ½ cup softened butter together with 1 cup granulated sugar
3. Add two eggs, then beat together on medium speed for about a minute
4. In a separate bowl, whisk together 1 ½ cups flour, 2 teaspoons baking powder and 1 teaspoon salt
5. Pour dry ingredients into the wet ingredients and beat on low speed until combined.
6. Pour in 1/2 cup milk and 1 tablespoon Elderberry Immune Honey + Lemon syrup and continue beating on low speed until combined.
7. Scoop batter into cupcake liners, filling at about ⅔ full.
8. Bake for 18-22 minutes at 350 degrees, removing when a toothpick comes out clean from the middle of a cupcake.
9. Allow to cool, then use a cupcake corer to cut out the middle of each cupcake. Fill each empty well with Elderberry jam (or the frosting that you’re making next!)

Frosting

1. Cream butter on high speed for 1-2 minutes

2. Reduce speed and pour in 4 cups powdered sugar
3. Continue mixing as you pour in ¾ cup whole milk and 2 tablespoons Elderberry Syrup
4. Add a little more powdered sugar until the frosting is your preferred consistency.
5. Spread frosting onto cupcakes. We like to use a piping tool, but you can also pipe out of a plastic bag with a hole cut in the corner. Decorate however you like, and enjoy!