Everybody’s good at cooking something, I’m good at cooking crumble…well no cupcakes actually! I hope most of you get that BGT reference, that lady’s given me some inspiration.
Bored of chocolate and vanilla cakes, want something summery, citrusy and different? What about that poor neglected LIME! This idea didn’t pop out of thin air because I neglect the lime as much as the average brit, but in my wonderful baking book I have a recipe for margarita cupcakes (it’ a student baking book if you hadn’t guess). You know a key flavour in margarita’s? Yep lime. My logic starting to make sense now I’d hope.
These are really simple to make, turn out light and fluffy and pack a punch. Perfect for a summer BBQ.
175g Self-raising flour Mixing bowl
225g Caster sugar Cupcake tin and cases
2 limes, juice and zest Electric whisk
115g Unsalted butter at room temperature Measuring spoons & scales
2 large eggs
4 tsp orange juice
One. Cream together your butter and sugar. I find the easiest way to do this is add the sugar to butter in three instalments making sure everything is happily combined before moving to the next batch. This takes some arm muscles and time – I might try popping it in a mixer next time I try and I’ll post an update.
Two. Add two large eggs or three medium ones to the mix. Crack out the electric whisk and give the whole thing a quick mix together.
Three. Add the lime juice/zest, orange juice and flour to the mix. Now fold the mixture together until just combined.
Four. Spoon the mixture into the cases and cook in the oven for 15 minutes. If you are making larger cakes (like American cupcakes) increase the cooking time to 25 minutes. I got rather excited at being able to use my green poka dot fairy cases! I made 18 cupcakes and they filled the cases perfectly. Some might class them as fairy cases so look at the pictures and make the call yourself – If you are only getting 12 cook for the longer time.
Four. Once cooked take out and allow to cool completely then ice.
Making a lime buttercream adds a lot to the flavour and isn’t much more effort than normal!
150g icing sugar Mixing bowl
1 lime, juice and zest Wooden spoon
2tsp Orange juice Measuring spoons & scales
55g Unsalted butter at room temperature
Cream together the icing sugar and butter using a wooden spoon – you’ll need to engage those arm muscles again. Do this slowly by adding the icing sugar a little at a time. If you are struggling add a teaspoon of orange juice to help. When happy that everything is combined use the electric whisk to whip the mixture until bale and fluffy. Add lime and orange juice and continue to whisk. After the icing is on the cakes sprinkle the zest of one lime over the top to finish off the look.