I do not think that I know of anyone who doesn’t enjoy a cupcake. There’s one for everyone, as well as there being one to suit each season.
During the harsh Winter months, everyone needs comfort food. Food which provides a shoulder to cry on, the warmth of a good cuddle. For me, this comes in the form of a double chocolate cupcake.
Autumn can be welcomed with a red velvet cupcake, representing the leaves which flow in the wind.
For me, Spring means something simple, like a vanilla cupcake which is topped with simple freshly whipped cream.
And in this case, Summer is represented by a refreshing and insanely flavoursome lemon and lime cupcake. This concoction is probably the best cupcake I’ve made to date.
You would be crazy not to try this bad girl. A lemon cupcake with a zingy lime buttercream. What’s not to love?
Ingredients (Makes 10):
- 120g plain flour
- 150g caster sugar
- 1 1/2 tsp baking powder
- 2 tbsp finely grated lemon zest
- 40g unsalted butter/margarine, at room temperature
- 120ml milk
- 1 egg
- Preheat oven to 160C/Gas 3/325F and line a standard 12-hole cupcake pan with 10 cases.
- Place the flour, sugar, baking powder, lemon zest and butter in the bowl of your electric mixer. Using a paddle attachment/handheld whisk, beat on a slow speed until a sandy consistency has been achieved. Gradually pour in the milk, beating until just incorporated.
- Add the egg, beating until incorporated while scraping down the sides of the bowl. Continue to mix for a couple of minutes until the mixture is smooth and no lumps remain. Do not overmix.
- Spoon the mixture into the prepared cases until they are just a little over half full. Bake for 20-25 minutes, or until a cake tester inserted into the centre of the cake comes out clean. Leave the cupcakes to cool on a wire rack, prior to frosting.
- 250g icing sugar, sifted
- 80g unsalted butter, at room temperature
- 2 tbsp grated lime zest, plus extra to decorate
- 1 tbsp whole milk
- 1 tbsp lime juice
- In the bowl of your electric mixer, beat together the icing sugar, unsalted butter and lime zest at a medium-slow speed until the mixture comes together.
- Turn the mixer down to a slower speed and add the milk and lime juice.
- Once incorporated, turn the mixer up to a high speed. Beat until the frosting is light and fluffy, for approximately 5 minutes.
- Pipe or frost the cupcakes by hand once they have cooled completely. Sprinkle with the extra lime zest.