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Lime drizzle cupcakes

(21 ratings)

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Lime drizzle cupcakes
Lime drizzle cupcakes
  • Serves: 12

  • Prep time:

  • Cooking time:

    Plus cooling time
  • Total 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.

Ingredients

For the cake:
  • 150g unsalted butter
  • 150g caster sugar
  • 2 large eggs
  • 2 limes
  • 1tsp whole milk
  • 175g self raising flour
  • 1tsp baking powder
For the drizzle:
  • 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.

Method

  1. Pre-heat oven to 170⁰C/325⁰F/Fan 160⁰C/Gas Mark 3.
  2. In a large mixing bowl, cream the butter and sugar until soft and fluffy.
  3. Beat the eggs and add them gradually to the butter and sugar, mixing thoroughly until everything is combined.
  4. Add the zest of two limes, and stir through evenly. Do not throw the limes away – you’ll need them later.
  5. Sift in the flour and baking powder, then gently fold to form a batter, taking care to retain as much air as possible.
  6. Add the milk to loosen the batter if required.
  7. Spoon the mixture into cupcake cases and bake in the center of the oven for 20-25 minutes until the cakes are golden brown and spring back when touched.
  8. In a separate bowl, squeeze the juice from the zested limes and add the caster sugar to form the drizzle.
  9. 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.
  10. If you are going to frost your cakes, wait until they are cool (at least 30 minutes).
  11. 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.
  12. When the frosting is smooth, pipe or spoon it onto the cakes and leave to set. Top with slices of fresh lime if desired.

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  • 4
(21 ratings)

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