Saturday, 26 November 2011

Lemon and lime cupcakes

This is an adaptation of a Hummingbird Bakery recipe.  The original recipe is for lemon cupcakes but I was lacking a lemon or two but happened to have a lime or two so I substituted.

Makes 12 American-sized cupcakes or 18 UK-sized cupcakes.  An American cupcake is baked in a muffin case and a muffin tin.  A UK cupcake is baked in a slightly shallower tin with a cupcake case.


  • 120g plain flour
  • 150g caster sugar (I use granulated)
  • 1 1/2 tsp baking powder
  • 2 tbsp of a mix of grated lemon and lime zest
  • 40g unsalted butter (at room temperature)
  • 120ml milk (recipe says whole milk but I used skimmed)


  • 250g icing sugar
  • 80g unsalted butter (at room temperature)
  • 2 tbsp of a mix of grated lemon and lime zest
  • 25ml milk (recipe says whole milk but I used skimmed)


Preheat the oven to 170˚C or 150˚C if you have a fan oven.  If you're as slow as I am and your oven gets up to temperature quickly then you can leave this step until later.

Put flour, sugar, baking powder, lemon zest and butter in a mixer (I use Kenwood Chef) with paddle attachement (whatever one of those is - I use Kenwood K-beater attachment).  If all of this mixer malarky sounds a bit confusing you can use electric whisk.  Beat on a slow speed until the mixture resembles sand.

Gradually add the milk and beat until just incorporated.

Add the egg until just incorporated and then continue mixing until the mixture is smooth.  The recipe says not to over mix but I never know how that instruction helps.  I guess you should stop as soon as you think the mixture is smooth.

Fill paper cases until they are 2/3 full.  This isn't like a muffin mix.  If these cook properly then they will have a flat top that's at the level of the paper case when they come out of the oven.

Bung in the oven for 20-25 minutes.  Sponge will bounce back when pressed gently when they are done.

To make the frosting, beat together the icing sugar, butter and zest using a mixer or electric whisk on a medium setting.  Once the mixture has come together turn the mixture down to a slow speed and gradually add the milk..  When the milk is mixed in, turn the mixer up to a high speed and mix for at leads 5 minutes.  The longer the mixing, the lighter and fluffier the frosting.

Once cupcakes have cooled down you can spoon the frosting on.  It might be possible to pipe this frosting but piping has never been something that has floated my boat so I haven't tried.

I have successfully frozen these with the frosting, but if you do this then allow to defrost naturally.  A blitz in the microwave would melt the frosting.



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