Lime drizzle cupcakes
Cooking time:Plus cooling time
Skill level: Easy peasy
Costs: Cheap as chips
Cupcakes are the treat du jour these days - you can barely pass a high street bakery without seeing their mile high displays - but why fork out when it's so simple to make your own?! These lime drizzle cupcakes are a fantastic addition to any tea table; they're fresh, zesty and light, and make a great alternative to the traditional lemon version. The tangy lime frosting makes them into a real teatime treat, but if you're looking for a simpler cake or your tooth isn't quite so sweet, they're just as lovely without it.
IngredientsFor the cake:
- 150g unsalted butter
- 150g caster sugar
- 2 large eggs
- 2 limes
- 1tsp whole milk
- 175g self raising flour
- 1tsp baking powder
- 100g caster sugar
- For the frosting:
- 100g unsalted butter
- 300g icing sugar
- 1 lime
This drizzle cake recipe would work equally well with other citrus fruit like oranges or lemons.
- To make this cupcake recipe, pre-heat oven to 170⁰C/325⁰F/Fan 160⁰C/Gas Mark 3.
- In a large mixing bowl, cream the butter and sugar until soft and fluffy.
- Beat the eggs and add them gradually to the butter and sugar, mixing thoroughly until everything is combined.
- Add the zest of two limes, and stir through evenly. Do not throw the limes away – you’ll need them later.
- Sift in the flour and baking powder, then gently fold to form a batter, taking care to retain as much air as possible.
- Add the milk to loosen the batter if required.
- Spoon the mixture into cupcake cases and bake in the centre of the oven for 20-25 minutes until the cakes are golden brown and spring back when touched.
- In a separate bowl, squeeze the juice from the zested limes and add the caster sugar to form the drizzle.
- Whilst the cakes are still warm, prick them with a skewer and pour the drizzle evenly over the surface of each cake. When they are cool, remove them and put them into a clean cupcake case, as the original one will be sticky to the touch.
- If you are going to frost your cakes, wait until they are cool (at least 30 minutes).
- Use an electric whisk to beat the butter until fluffy. Add the juice of the remaining lime, and gradually add the icing sugar with the mixer on low.
- When the frosting is smooth, pipe or spoon it onto the cakes and leave to set. Top with slices of fresh lime if desired.