I came across this recipe a while ago and seeing that I love limes I thought I try it out. The original recipe was for 20-24 cupcakes which were too many for me, I just wanted 12 cupcakes! It took me quite some time to scale down the amounts (fractions were never my strong point) and I adjusted them again while baking the cupcakes.
Ingredients for 12 cupcakes:
100g white chocolate, chopped
zest of two limes
juice of 1 to 1 and ½ limes (depends on the size of your limes)
1 cup flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
80g butter (room temperature)
½ cup of sugar
2 tbsp vanilla sugar
1 tsp vanilla extract
½ cup of milk
Preheat your oven to Gas 3-4, 325°F or about 160°C
Whisk together the flour, baking powder, baking soda and salt. Zest your limes and add the juice to the lime zest. Melt the chopped white chocolate in a bowl over hot water or in the microwave on high heat in 20-30 second intervals. If you use your microwave to melt the chocolate remember to stir the chocolate with a fork between the intervals. Once the chocolate is all melted and smooth and creamy set it aside to slightly cool down.
In a bowl mix the butter and sugar until light and fluffy. Beat in the egg, followed by the white chocolate and vanilla extract. Then add the lime zest and juice. Then add 1/3 of the flour mixture, followed by half of the milk, then repeat and finally add in the last third of the flour. Mix until everything is just combined.
Fill your cupcake cases (I used tulip wrappers) about half way up and bake in the oven for 20-25 minutes or until ready. Check with a wooden skewer, if it comes out clean, take them out of the oven. Let them cool down completely before you frost them!
For the frosting:
100g of cream cheese, room temperature
30g unsalted butter, room temperature
100g of white chocolate, chopped
½ tsp vanilla extract
juice of 1 lime
zest of 3 limes
1 ½ cups icing sugar
Melt your white chocolate first and set aside. Whisk the cream cheese and the butter until light and fluffy, then beat in the melted chocolate, vanilla, lime zest and some of the lime juice. Slowly beat in the icing sugar until the frosting is smooth. If the frosting is too thick or not limey enough add more lime juice. If it’s too runny, add more icing sugar.
Fill a piping bag with the frosting and decorate your cupcakes. Lastly I sprinkled some fresh lime zest over them. The cupcakes turned out to be wonderfully moist and you could totally taste the white chocolate. And of course the lime!