Friday, 8 July 2011

Lime drizzle cupcakes

I recently made these for my neighbours' 58th wedding anniversary. I promise to make something far more splendiferous for their diamond anniversary in a couple of years' time.

Oven temperature

100g butter, kept in a warm place for a couple of hours to soften it slightly
125ml caster sugar
1 large egg, separated
5ml vanilla extract
175ml plain flour, sifted
10ml finely grated lime zest (or you could use lemon)
5ml baking powder
60ml milk
juice of half a lime

25ml lime juice
60ml icing sugar

  • Cream the butter and sugar together until light and fluffy.
  • Whisk in the egg yolk and vanilla.
  • Add the sifted flour, zest and baking powder and beat until it is all blended together.
  • Add the milk and beat a little before adding the lime juice and beating a bit more for good measure.
  • In a separate bowl (with clean blades) whisk the egg white until it forms peaks.
  • Fold egg-whites into the rest of the mixture.
  • Grease your cupcake pan, or pop a paper cupcake case into each hollow.
  • Divide the mixture among about 8-10 cupcake spaces and spread it evenly.
  • Bake for about 20-30 minutes or until a skewer comes out clean.
  • Cool in the baking tin for a few minutes, then remove and place in a huddle on a flat plate. Poke a few holes in their tops
  • Whisk the juice and icing sugar together, then drizzle over the cupcakes.
  • Pop the cupcakes onto a cooling rack until cooled. 

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