‘The best yet’- so said one of my co-workers, so I thought I’d share the recipe.
As ever, I start with a cupcake recipe from my Hummingbird Bakery recipe book- they never fail to be moist and delicious, and make a great base to start experimenting with flavours.
The Base (from original recipe)
70g unsalted butter (or Stork with Butter in my case)
210g plain flour
250g caster sugar
1 tbsp baking powder
1/2 tsp salt
2 large eggs
2 tbsp dessicated coconut
zest of 1 lime
Put the oven on 170C.
The method is quite simple- mix together all the dry ingredients (including coconut and lime zest) until you have a crumbly mixture. Separately whisk the milk and eggs. Slowly combine, whisking all the time.
Spoon into cupcake cases, and bake for 25-30 mins.
Just before they come out of the oven make a lime syrup, using:
Juice of 1 lime
2 tbsp sugar
Boil these two ingredients together for 2-3 mins (till it thickens a little). Pour the syrup over the cupcakes when they come out of the oven, then let everything cool.
Icing (the star of the show)
1 tub (280g) cream cheese
70g icing sugar
125ml double cream
Whisk together the cream cheese and icing sugar. Probably best use an electric whisk or this next part will take forever. Add the double cream to the mix and whisk. You want the icing to thicken up enough to pipe, but not be too stiff. It didn’t take me too long!
Then pipe onto the cooled cupcakes and finish with a little lime zest.
The results (for me anyway) were light and moist cupcakes with a lime twist (the coconut wasn’t that strong, maybe a little coconut milk next time?)