Wednesday, 14 September 2016

Key lime pie cupcakes.

Taking the classic bake and turning it into a scrumptious cupcake, this lovely recipe makes for a delightfully sweet bake that's refreshing and light with all the flavours of a key lime pie baked into a cupcake!

Ingredients (makes 12 cupcakes)
  175g butter
  175g caster sugar
  3 eggs
  1 tsp vanilla essence
  zest and juice of 2 limes
  175g self raising flour

For the frosting
  100g butter
  200g Sugar and crumbs key lime flavoured icing sugar
  to decorate: neon sugar

Pre heat the oven to 180/160c fan/gas mark 4 and line a cupcake tray with cases.

Cream together the butter and sugar till pale and fluffy, then add in the eggs one at a time and beat, followed by the vanilla essence and mix.

Sift in the flour then mix, scraping the sides and base of the bowl to ensure it's fully mixed in. Then spoon the tasty mixture into each case, filling around 2/3 full, and bake for 20-25 minutes till risen and golden. Set aside to cool, then mix your frosting.

Mix together the butter with half of the icing sugar, I used Sugar and Crumbs Key lime flavoured icing sugar for this bake, it's lovely light flavour is just perfect for these cupcakes, but should you prefer you can add 2 tsp's of lime juice to 1 tsp of vanilla to icing sugar to create the flavour. Mix till well combined.

Sift in the remaining icing sugar and mix till fully combined, whisk for an extra minute for a lovely creamy frosting.

Spoon the mixture into a piping bag with a plain round piping nozzle, this will allow you to create the lovely swirl of frosting on top of each cupcake. Pipe a swirl all around the top of each cupcake to cover, then pipe a second swirl in the centre of each cupcake to layer the frosting up. Finish off with a sprinkling of lime neon sugar, I used Dr Oetker's Neon sugar which you can find in most supermarkets, this adds a lovely pop of lime colour to the cupcake and adds a tasty bit of crunch too!

The result is a lovely sweet, refreshing bake that's perfect for a summer's day. These will keep well for several days in an airtight container, that is if you don't eat them all quickly!

Recipe adapted from: Good to Know.