Cakes By Catriona
Lime cupcakes (For 12 medium cupcakes) !
Ingredients (For the cake)
180g of flour
8g of baking powder
2g of salt
15ml of vanilla essence ('Robson' brand - 1 tablespoon)
110g of white sugar
75g of unsalted butter (at room temperature)
25ml of any flavorless oil (eg: coconut oil, grape seed oil, canola oil etc...)
Zest from 2 limes
80g of Greek yogurt (unsweetened/ nature sans sucre)
40ml of full cream or semi-skimmed milk
12 cupcake liners (purchased mine on Ebay - Link)
1 (x12 slots) cupcake tray
Tons of love
Ingredients (For the cupcakes decoration)
400g of cold (straight from the refrigerator) Philadelphia cream cheese (2 boxes of 200g - in original version)
80g of unsalted butter
Zest from 2 limes
170g powdered sugar (i.e icing sugar)
1 teaspoon of vanilla essence
1 disposable piping bag with a flower piping tip (Refer to photo step 16)
1 small lime for decoration/ topping
Green food color gel - optional
Note 1: The cupcakes should be stored in the refrigerator. Moreoever it tastes truly better after 2-3 days .
Note 2: You can certainly replace the limes by lemons, oranges or any other citrus fruit you prefer .
Step 1 (Cupcake batter): In a bowl add your butter, flavorless oil and sugar. In another bowl add your flour, salt and baking powder.
Step 2 (Cupcake batter): In a third bowl add your milk, yogurt and vanilla essence.
Step 3 (Cupcake batter): Using a grater, remove the zest from your 2 limes and transfer to your bowl containing your butter, flavorless oil and sugar.
Step 4 (Cupcake batter): Using your electric mixer, cream all the ingredients together !
Step 5 (Cupcake batter): Your mixture will be ready when it becomes paler in color as shown below (right).
Step 6 (Cupcake batter): Add your eggs one at a time while mixing and just until combined (Do not overmix !).
Step 7 (Cupcake better): Sift your dry ingredients (flour, salt and baking powder) over the mixture and lastly add your milk/ yogurt/ vanilla mixture from step 2 .
Step 8 (Cupcake batter): Do a final mix (just until combined, do not overmix) and voila, your cupcake batter is ready !
Tip: It is very important not to overmix your batter to avoid activation of too much gluten resulting in a rubbery rather than a soft/ moist cake texture ...
Step 9 : Transfer your cupcake batter to your cupcake liners (75% filled ) and bake in a pre-heated oven at 175 degrees Celsius for about 18 minutes or until a toothpick comes out clean when inserted in the center .
Step 10 : After 5 minutes, wrap your cake in cling film to allow your cake to retain its moisture !Out of oven ! Hot Hot Hot ! After 5-10 minutes, cover your cupcakes with a cling film and allow to cool completely. I have found this technique to ensure that the cupcakes retain maximum moisture ! Eventually place your cupcakes (covered) in the refrigerator for at least 2 hours (or overnight).
Step 11 (Cupcake decoration): Get all your ingredients ready !
Step 12 (Cupcake decoration): Using your electric mixer, mix your cream cheese (cold/ straight from refrigerator), zest from 2 limes and green food color (optional) all together.
Step 13 (Cupcake decoration): Add your powdered sugar and continue mixing ...
Step 14 (Cupcake decoration): Once fully combined, add your butter (room temperature).
Step 15 (Cupcake decoration): Do a final mix and voila, your cream cheese frosting is ready !
Step 16 (Cupcake decoration): Get any flower/ star type piping tip of your choice and place it in a piping bag.
Step 17 (Cupcake decoration): Transfer your frosting to your piping bag !
Step 18(Cupcake decoration): In a circular motion, pipe your frosting over your cupcake as shown below (from outward to inward/ center ).
Step 19 (Cupcake decoration): Repeat step 18 for all your remaining cupcakes. Eventually add a small slice of fresh lime as final topping ...
Step 20: Your lime cupcakes are ready !
Wonderful personalised (handmade ) serving plate by Jeevita !...
The best gifts are those you make yourself ...
Bon appetit !...
THANK YOU FOR WATCHING !...