Zesty Cakes with Buttercream
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- 0.333 cup butter (melted)
- 1 egg
- ¾ cup plain Yogurt
- 1 Lime (juice and finely grated zest)
- 2 ¼ cups all-purpose flour
- 1 Tbsp Baking powder
- ⅔ cup sugar
- For the buttercream
- 3 ½ ozs good quality white chocolate
- 0.333 cup unsalted butter
- 1 cup powdered sugar (heaped)
- 4 tsps Lime juice
- green Food coloring
- To decorate
- Sugar flower
- sugar heart
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Mix together the butter, egg, yoghurt, lime juice and zest in a mixing bowl.
3.
Sift in the flour, baking powder and sugar. Stir until only just combined.
4.
Spoon the mixture into the paper cases and bake for 20-25 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the buttercream: Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat.
6.
Beat the butter until soft and creamy. Sift in the icing sugar and beat well. Beat in the lime juice until thick and creamy. Stir in the chocolate and a few drops of green food colouring until blended.
7.
Spoon into piping bag and pipe a swirl on top of the cakes. Decorate with sugar flowers and hearts.
