Lime Cupcakes with Lime Buttercream
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- 1 ¾ cups all-purpose flour
- 1 ½ tsps Baking powder
- ¼ tsp salt
- 1 cup caster sugar (scant)
- ½ cup sunflower oil
- 3 Tbsps Lime juice
- 1 unwaxed Lime (finely grated zest)
- 1 tsp vanilla extract
- 2 eggs
- ½ cup milk
- For the lime buttercream
- ¾ cup unsalted butter
- 3 ½ cups powdered sugar
- 1 ½ Tbsps Lime juice
- 2 unwaxed Limes (finely grated zest)
- 4 Tbsps Shredded coconut
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Sift together the flour, baking powder and salt and set aside.
3.
Whisk together the sugar and oil in a mixing bowl until light, then whisk in the lime juice, zest and vanilla.
4.
Add the eggs one at a time, beating well after each addition.
5.
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.
6.
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.
7.
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.
8.
Spoon the buttercream into a piping bag and pipe on top of the cakes. Sprinkle with coconut.
dinner seasonal
