I got hold of a batch of key limes (they are smaller than normal limes and more yellow) and used them to make cupcakes.
Here’s what you need:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
1 cup sugar
3 large eggs
about 3 tbsp of lime zest
1/2 teaspoon pure lemon extract
1/2 cup vegetable oil
1/4 cup freshly squeezed lime juice
Preheat the oven to gas mark 6 and line your cupcake tray with paper cases.
I ususally start with putting all the dry ingredients into one bowl and giving it a quick stir.
In a bigger bowl I crack in the eggs and the rest of the wet ingredients. Whisk them until light and fluffy. Add the dry ingredients. Stir them in with a fork to make sure that they are just combined, don’t overmix the batter. Spoon into your cupcake cases and bake in the oven for about 15-20 minutes. My oven had been on all morning so they were ready in 15 minutes.
Let them cool entirely before you pipe on the buttercream frosting:
250g icing sugar
1/2 tsp lemon extract
1 tbsp milk
2 tbsp lime zest
Beat the butter until light and fluffy. Gradually add about half of the icing sugar to it. Beat well. Slowly beat in the milk and the lemon extract. Then add the rest of the icing sugar and the zest. Add more sugar or milk if needed to make a good consistency.
Fill a piping bag, chose your favourite nozzle and decorate away. I grated some more lime zest over the cupcakes once I had finished with the rosettes.
Yesterday morning I baked some red and black currant muffins. This time they turned out just as I imagined they would! They were moist and tasty and didn’t make me go “mhm, needs improving”.
For a batch of 12 you will need:
½ cup of brown sugar
½ cup of vanilla sugar
1 egg, beaten
2 cups of flour
2 teaspoons baking powder
1 cup milk
1/4 cup vegetable oil
1 tsp vanilla essence
1 tsp vanilla paste
½ tsp almond extract
1 ½ cups of red and black currants
1 ½ tsp sugar
½ tsp ground cinnamon
Preheat your oven (375°F, Gasmark 5- 6, 190°C)
Crack an egg into one bowl, beat it well then add the sugar and combine the two. Add the milk, vanilla essence, vanilla paste and almond extract and the oil. Mix all very well together.
In another bowl mix the flour with the baking powder. Add this to the sugar mixture and combine, making sure that there are no flour lumps. Lastly fold in the berries.
Line a muffin tray with paper cases and spoon the batter into them (about two thirds full).
Mix the sugar with the cinnamon and sprinkle over the muffins.
Bake in the oven for about 20 minutes.