Delicious Elderflower Cupcakes with Meyer Lemon Twist

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Combine meringue powder and water until smooth, whisk. Line baking sheet with parchment, sprinkle with sugar, brush mixture over flowers and let dry for 4-6 hours.
Preheat oven to 350°F (175°C) and line two muffin pans with baking cups. Whisk together cake flour, baking powder, baking soda, and salt until combined.
In a mixer bowl, beat butter and sugar until light and fluffy, about 3-5 minutes. Add lemon zest and vanilla, mix well. Incorporate eggs one by one.
Blend buttermilk and Greek yogurt. Reduce mixer speed, adding flour mixture and buttermilk in three parts, finishing with flour. Ensure the batter is smooth.
Divide batter among cupcake cups, filling 2/3 full. Bake for 18-19 minutes until golden and a toothpick comes out clean.
Combine elderflower cordial, lemon juice, water, and sugar in a saucepan. Simmer until sugar dissolves and syrup thickens, about 4 minutes. Cool slightly.
Transfer cupcakes to wire rack. Brush tops with elderflower syrup and let sit for 5 minutes before cooling completely.
Beat butter, salt, and vanilla until smooth. Gradually mix in powdered sugar, then add elderflower cordial and lemon juice until smooth.
Frost cupcakes with buttercream and decorate with sugared flowers.