Lime Cupcakes with Ginger Buttercream
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- 1 ¾ cups all-purpose flour
- 1 ½ tsps Baking powder
- ¼ tsp salt
- 1 cup superfine caster sugar
- ½ cup sunflower oil
- 3 Tbsps Lime juice
- 1 unwaxed Lime (finely grated zest)
- ½ tsp vanilla extract
- 2 eggs
- ½ cup milk
- green Food coloring
- For the buttercream
- ¾ cup unsalted butter
- 3 ½ cups powdered sugar
- 1 ½ Tbsps Lime juice
- 1 tsp Ginger powder
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cups or cases in a 12 hole muffin tin.
2.
Sift together the flour, baking powder and salt and set aside.
3.
Whisk together the sugar and oil in a mixing bowl until light, then whisk in the lime juice, zest and vanilla.
4.
Add the eggs one at a time, beating well after each addition.
5.
Whisk in 1/3 of the flour mixture, then 1/2 the milk, then another 1/3 of the flour, then the remaining milk, followed by the remaining flour mixture, until just combined. Stir in green food colouring to taste.
6.
Pour into the paper cases and bake for 20-25 minutes until risen and firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
7.
For the buttercream: beat the butter until soft. Sift in the icing sugar and beat until light and fluffy, then slowly beat in the lime juice and ground ginger.
8.
Spoon the buttercream into a piping bag and pipe a swirl on top of the cakes.
