For the cupcake batter you will need:
250g - unsalted butter (soft)
100g - caster sugar
150g - Demerara sugar
250g - self-raising flour
4 eggs
1 tsp vanilla extract
2 tbsp milk
2 limes worth of zest
2 tbsp of lime juice
For the icing:
300g cream cheese
100g icing sugar (sifted)
some mint leaves
1 lime worth of zest
 |
| Photo: ShoutJohn |
Step 1: Preheat the oven at 180C. The recipe makes 24 cupcakes so get 24 cupcake liners and (I had 2 x 12 cupcake trays) so use 2 if you have them.
Step 2: Beat together the butter and the two sugars (caster and demerara) until light and fluffly.
Step 3: Beat in the eggs 1 at a time (you'll probably notice the mixture separates and looks like its curdled) this is okay. Following on from that add the flour (bit by bit) until mixed in, then add the vanilla extract, milk, lime zest and the lime juice.
Step 4: Next get a couple of spoons, your cupcake trays and the bowl of mixture and spoon into each cupcake liner until they are 3/4 full.
Step 5: Pop into the oven (careful not to burn yourself) if your a kid - get an adult to help you. Bake for about 15 minutes - then check with a skewer by piercing one of the cakes and if it comes out clean - it's ready, if not pop back in for 5 mins and then check again.
Step 6: Transfer the cooked cupcakes to a wire rack to cool and then take a well deserved break while they cool (ie cup of tea and a scroll through bloglovin).
 |
| Photo: ShoutJohn |
Step 7: If you haven't already - pop all your dirty dishes into the dishwasher or get washing them.
Step 8: If you don't want to do Step 7 ... leave them lying on the side for a bit and make your parents/other half/maid clean them.
Step 9: Mix together the cream cheese, icing sugar (make sure its sifted so its not got any lumps), half of the lime zest, and some chopped up mint together in a bowl. Now I thought this was quite runny once I did it. So I popped it back into the fridge to cool for a bit and thicken. An hour later. I got a spoon - and then smeared some on the cupcake and covered the top and sprinkled a little bit of lime zest/chopped mint on top.
TOP TIP: If you are making these the night before an event or if your taking them into work. Pop the cream cheese topping in a tub and ice the muffins when you get there. Only because you should really keep the topping chilled which means you have to chill the muffins if you've already put the topping on which I think ruins the muffins and makes them cold and chewy.
So the finished product should look like this (bear in mind I ran out of mint and lime zest to decorate with as I put most of it into the cream cheese topping) but never mind ... still tasted amazing!
 |
| Photo: ShoutJohn |
