Does anyone else have a ridiculous amount of limes in their house at the moment? I do. A week or so ago they were ridiculously cheap so I went a little crazy. I’ve been steadily working my way through them, but there are only so many mojitos a girl can drink by herself.
So I’m baking with them!
I also happen to have way too many tea cups at the moment. It’s a delightful predicament, brought about by a loan from Cristina Re. You’ll be seeing a few of her swoon-worthy tea cups popping up in photo shoots over the next few weeks, because I’m slightly in love with them.
My house is currently over-run by limes and tea cups… things could be worse!
These cupcakes are super dense and moist, they’re like a little mouthful of pound cake. The icing is super tart, which I absolutely love. My last cupcakes with super citrusy icing were devoured rather quickly, and it’s no different with this lot. If you wanted to add a grown up touch to your icing, try substituting Malibu in place of the coconut essence.
- 120g butter
- 1 cup sugar
- ½ cup plain greek yoghurt
- 2 eggs
- ½ teaspoon vanilla
- zest of 2 limes
- juice of 1 lime
- 1½ cups flour
- ½ teaspoon baking soda
Lime coconut icing:
- ¾ cup icing sugar
- juice of ½ a lime
- ½ teaspoon coconut extract
- 1 tablespoons thickened cream
- ¼ cup shredded coconut
Cream together the butter and sugar until pale and creamy. Mix in the yoghurt, eggs and vanilla. Zest your limes and add in the juice of one of them. Reserve the juice of the second lime for your icing.
While the cupcakes are cooling, mix together the icing sugar, lime and coconut extract. Top with shredded coconut to decorate.
P.s Don’t forget that I’m giving away two tickets to the Cake Bake and Sweets show in 3 days! If you want the chance to attend a day of glorious baking demonstrations and sugar-laden shopping, find out how to enter here.