1 cup (2 sticks) Becel® salted margarine sticks , divided
1 cup granulated sugar
2 large eggs
1/2 cup 2% milk
2 tsp. vanilla extract , divided
1 Tbsp. grated lemon peel
2 Tbsp. elderflower liqueur
2 cups icing sugar
Edible flowers, for garnish
Preheat oven to 350°. Line 12-cup muffin pan with paper cupcake liners; set aside.
Combine flours and baking powder in medium bowl; set aside.
Beat 1/2 cup (1 stick) Becel® sticks with granulated sugar in large bowl with electric mixer until creamy. Beat in eggs on low speed until blended, about 2 minutes. Beat in milk and 1 tsp. (5 ml) vanilla. Slowly beat in flour mixture just until combined, scraping sides of bowl occasionally. Stir in lemon peel. Evenly spoon batter into prepared pan.
Bake 25 minutes or until toothpick inserted in centers comes out clean. Cool in pan on wire rack 5 minutes. Remove cupcakes and cool completely.
Meanwhile, blend remaining 1/2 cup (1 stick) Becel® sticks, icing sugar, elderflower liqueur and remaining 1 tsp. (5 mL) vanilla until blended. Beat on medium-high speed, scraping sides occasionally, until light and fluffy, about 2 minutes. Evenly frost cooled cupcakes and garnish with edible flowers.