Lime Cupcakes

These extra light Lime Cupcakes are really yummy. Added to the wonderful taste is the bonus that they only use 2oz (50g) butter - so they are almost good for you.

Lemons always used to be my favorite citrus fruit to cook with but a few years ago I started cooking with limes and now use them quite often. I just love the taste. It is tangy but with a certain sweetness to it.

I have often followed this recipe and then sprinkled, or rolled, the top of the frosted cupcake in coconut, rather than the shredded lime rind. The combination of lime and coconut is just perfect. They are two flavors that are made for each other!!

This is a fool-proof easy cupcake recipe that works everytime.

Prep Time	Cooking Time	Servings	Difficulty
15 minutes	20 minutes	18	Easy

Ingredients

• 1/2 cup light sour cream
• 2oz (50g) butter, softened
• 1 tblspn finely grated lime rind
• 3/4 cup caster sugar
• 2 eggs
• 1 1/2 cup self raising flour
• finely shredded lime, to decorate

Method

Preheat oven to 350F (180C).

Line cupcake trays with cupcake papers.

Using an electric mixer, beat sour cream, butter, lime rind, sugar, eggs and flour on low speed for one minute.

Increase speed to high and beat for two minutes or until thick and creamy.

Spoon mixture into trays.

Bake for 20-25 minutes or until a skewer inserted into the center of a lime cupcake comes out clean.

Turn onto wire rack to cool completely before frosting. Top with shredded lime rind.

Lime Frosting

• 2 cups confectioners (icing) sugar
• 2 tblspns lime juice
• 1 tspn butter, melted

Place icing sugar in a bowl.

Add lime juice and butter.

Stir until smooth and spreadable.