Lime Cupcakes with Lime Buttercream

Name: Lime Cupcakes with Lime Buttercream
Total time: 1 h
Yield: 12
Ingredients: 1.75 cups All purpose flour; 1.5 teaspoons Baking powder; 0.25 teaspoon salt; 1 cup caster sugar (scant); 0.5 cup sunflower oil; 3 tablespoons Lime juice; 1 unwaxed Lime (finely grated zest); 1 teaspoon vanilla extract; 2 eggs; 0.5 cup milk; 0.75 cup unsalted butter; 3.5 cups powdered sugar; 1.5 tablespoons Lime juice; 2 unwaxed Limes (finely grated zest); 4 tablespoons desiccated coconut

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Difficulty:

moderate

Difficulty

Preparation:

1 hr

Preparation

Calories:

485

calories

Calories

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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)

Calorie	485 kcal	(23 %)
Protein	3.52 g	(4 %)
Fat	22.75 g	(20 %)
Carbohydrates	69.49 g	(46 %)
Sugar added	51 g	(204 %)
Roughage	0.58 g	(2 %)

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more nutritional values

Vitamin A	129.93 mg	(16,241 %)
Vitamin D	0.47 μg	(2 %)
Vitamin E	1.27 mg	(11 %)
Vitamin B₁	0.16 mg	(16 %)
Vitamin B₂	0.17 mg	(15 %)
Niacin	1.64 mg	(14 %)
Vitamin B₆	0.03 mg	(2 %)
Folate	43.02 μg	(14 %)
Pantothenic acid	0.19 mg	(3 %)
Biotin	0.38 μg	(1 %)
Vitamin B₁₂	0.28 μg	(9 %)
Vitamin C	6.59 mg	(7 %)
Potassium	68.26 mg	(2 %)
Calcium	58.62 mg	(6 %)
Magnesium	7.94 mg	(3 %)
Iron	1.09 mg	(7 %)
Iodine	12.39 μg	(6 %)
Zinc	0.24 mg	(3 %)
Saturated fatty acids	9.17 g
Cholesterol	60.71 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

Ingredients

for

cupcakes

For the cupcakes: 1 ¾ cups
All purpose flour; 1 ½ teaspoons
Baking powder; ¼ teaspoon
salt; 1 cup
caster sugar (scant); ½ cup
sunflower oil; 3 tablespoons
Lime juice; 1
unwaxed Lime (finely grated zest); 1 teaspoon
vanilla extract; 2
eggs; ½ cup
milk

For the lime buttercream: ¾ cup
unsalted butter; 3 ½ cups
powdered sugar; 1 ½ tablespoons
Lime juice; 2
unwaxed Limes (finely grated zest); 4 tablespoons
desiccated coconut

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Preparation steps

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.

Sift together the flour, baking powder and salt and set aside.

Whisk together the sugar and oil in a mixing bowl until light, then whisk in the lime juice, zest and vanilla.

Add the eggs one at a time, beating well after each addition.

Whisk in 1/3 of the flour mixture, then 1/2 the milk, then another 1/3 of the flour, then the remaining milk, followed by the remaining flour mixture, until just combined.

Pour into the paper cases and bake for 20-25 minutes until risen and firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

For the lime buttercream: beat the butter until soft. Sift in the icing sugar and beat until light and fluffy, then slowly beat in the lime juice and zest.

Spoon the buttercream into a piping bag and pipe on top of the cakes. Sprinkle with coconut.