These zingy cupcakes are really quick and easy to make. The lime cakes use an all in one method and take just minutes to mix together. The passion fruit buttercream is simply made using a delicious passion fruit curd, butter, icing sugar and a splash of milk. The zesty sponge and the sweet buttercream combine to give you a super summery taste, which is much needed when it won’t stop raining outside…
For the lime cupcakes (makes 15)
- 150g caster sugar
- 150g margarine
- 175g self raising flour
- 3 eggs
- zest of 3 limes
- juice of 1 lime
- 1 tsp baking powder
Preheat the oven to 160°C. Line a muffin tin with 15 paper cases. This is an all in one recipe, so place all the ingredients into a bowl and mix together until smooth. Scoop the batter into the paper cases to just over half way.
Bake in the oven for 15-18 minutes until they are risen and firm to the touch. Leave to cool on a wire rack.
- 150g unsalted butter (at room temperature)
- 300g icing sugar
- 4 tbsp passion fruit curd
- 3 tbsp milk
Beat the butter until it’s soft and creamy (for about 5 minutes). Add the milk and about half the icing sugar. Once the sugar is incorporated, add the remaining sugar and beat together slowly. Once mixed together, add the passion fruit curd and beat the mixture together for a few minutes until light and fluffy.
Transfer into a piping bag and pipe over each cupcake. For an extra lime taste, sprinkle some lime zest over the top. Then eat and enjoy!
