Sat, 26 May 2018
(Makes 12 cupcakes)
Ingredients:
For the lime cupcake:
80g unsalted butter, softened
280g caster sugar
240g self-raising flour
1tsp bicarbonate of soda
250ml milk
2 eggs
Zest of 2 limes
Green food colouring
For the buttercream:
600g icing sugar
300g unsalted butter, softened
Juice of 2 limes
To serve:
Toasted coconut
Method:
1. Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a cupcake tray with 12 cupcake cases.
2. In a large mixing bowl, beat together all the dry ingredients, the zest of 2 lime, 1 lemon and the butter together until you reach a sandy texture.
3. In a jug, whisk the milk and eggs together, then slowly stream into the butter mix to form a smooth batter. Spoon the batter in the lined cupcake tray.
4. Bake for 15-20 minutes. Once baked, allow to cool completely.
5. Using an electric mixer beat together the icing sugar and softened butter until light and fluffy. Beat in the lime juice. If the mix seems too loose, add in some extra icing sugar.
6. Using a piping bag with a large nozzle, pipe the buttercream onto the cupcakes and top with toasted coconut.
