Lime Cupcakes with White Chocolate Lime Cream
- For the cupcakes
- ¾ cup butter
- ¾ cup superfine caster sugar
- 3 eggs (beaten)
- 1 ¼ cups self-rising flour (sifted)
- 1 pinch salt
- 1 unwaxed Lime (finely grated zest)
- For the buttercream
- ⅔ cup white chocolate (chopped)
- 0.333 cup unsalted butter
- 1 cup powdered sugar
- 4 tsps Lime juice
- green Food coloring
- To decorate
- Sugar decoration (butterflies, handbags)
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Beat the butter and sugar in a mixing bowl until pale and fluffy.
Gradually beat in the eggs, beating until fully incorporated. Fold in the flour, salt and lime zest until blended.
Spoon into the paper cases. Bake for 15-20 minutes, until golden brown and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the buttercream: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat.
Beat the butter until soft and creamy. Sift in the icing sugar and beat well. Beat in the lime juice until thick and creamy. Stir in the chocolate and a few drops of green food colouring until blended.
Spoon into piping bag and pipe swirls on top of the cakes. Decorate with sugar butterflies, etc.