Elderberry Jam-Filled Cupcakes with Elderberry Buttercream Frosting

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!)

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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!