Lime Cupcakes

Cakes By Catriona
Sep 25, 2020
3 min read

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...)

2 eggs

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 .

Procedure

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.