- For the Cupcakes
- 175 grams butter
- 150 grams sugar
- 4 eggs
- 1 organic Lime (zested and juiced)
- 175 grams Pastry flour
- 40 grams ground almonds (peeled)
- ½ teaspoon Baking powder
Preheat the oven to 180°C convection (approximately 350°F). Line the wells of a muffin tray with paper cases.
Cream the butter and sugar until fluffy. Beat the eggs with the lime juice and zest, then stir in the flour, almonds and baking powder. Mix the batter well and pour into the muffin tray wells. Bake in the oven for about 25 minutes until golden brown. Remove from oven and let cool.
For the frosting, beat the butter with the sugar until creamy, then stir in the cream cheese. Slowly add powdered sugar until the frosting is thick enough to spread. Frost the cupcakes using a knife or a pastry bag. Sprinkle with sugar pearls.