Hugo Spritz Cupcakes

Heat oven to 350°F. Place a paper baking cup in each of 18 regular-size muffin cups (you’ll have 6 empty muffin cups if your pans have 12 cups). In a large bowl, combine the cake mix, water, vegetable oil, 3 eggs, lemon zest, and 1 teaspoon elderflower syrup. With a hand mixer, mix on medium speed for 2 minutes. Using a cookie scoop, evenly divide the batter among muffin cups.

Bake the cupcakes for 15 to 16 minutes or until they spring back when gently touched. Remove from the oven, and allow to cool in the pan for 5 minutes. Remove from the pan, and allow to cool completely on a cooling rack.

Add 1 inch of water to the bottom of a small saucepan, and place on the stove over medium heat until simmering. Meanwhile, cut the softened butter into about 1 tablespoon-size pieces, and set aside. In a large heatproof bowl (preferably a stand mixer bowl), combine the sugar and 4 egg whites. Whisk to combine. Set the bowl over the simmering water, and whisk slowly but constantly until the sugar has dissolved (you can test this by pinching a bit of the mixture with your fingers—you shouldn’t feel any graininess). Remove from the heat, and attach the bowl to a stand mixer fitted with the whisk attachment. 

Beat the mixture on medium high until stiff peaks form (this will take 8-10 minutes). Switch to the paddle attachment, and gradually begin incorporating the softened butter, 1 tablespoon at a time. After all of the butter has been incorporated, scrape the sides of the bowl. Add 2 tablespoons elderflower syrup and a pinch of salt to the frosting, and mix until combined.

Using a melon baller, scoop out of a bit of the top of each cooled cupcake. Fill each cupcake with a teaspoon or so of lemon curd. Measure with your heart!

Spoon the frosting into a pastry bag fitted with a decorative tip, pipe on top of the cupcakes, and decorate with edible flowers. Enjoy!