#4 - Lemon and Lime Cupcakes

This recipe was a bit of an experiment, but it turned out amazingly well.

The basis for the cakes was a basic victoria sponge mixture. The base mixture is 2oz (50g) each of flour, butter and sugar, plus 1 egg. The mixture scales up really well and for 10 cupcakes I used 6oz of flour, butter and sugar plus 3 eggs.

To make the cakes into coconut cake take out 3 tablespoons of flour from the amount measured and then replace with 3 tablespoons of coconut.

First of all measure out the butter and sugar and cream together until the mixture is white and fluffy. Beat the eggs and add in slowly bit by bit, stirring well to incorporate all the egg. Then add in the flour (or flour/coconut mixture) and whisk until smooth.

In the meantime line a cupcake tin with paper cases, or use a silicon muffin tray, and put the mixture into the tin until each case is around ¾ full. Bake at 180°C for around 15 minutes, or until a cocktail stick inserted into the middle of the cake comes out clean.

Once the cakes have cooked, remove and place on a wire tray to cool. In the meantime mix up some icing sugar with lime juice into a thick paste (taste it to get the right balance of sweet and sour). Pour the icing mixture over the top of the cakes and leave to cool (or leave for as long as possible before eating!)