iceDoes 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.

Lime cupcakes:

  • 120g butterclose
  • 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

uncookedPreheat your oven to 180°C and grease a 24 capacity mini cupcake tin.

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.

lotsAdd in the flour and bicarb, then mix to combine. Spoon the mixture into the prepared pan and pop them in the oven for 12-15 minutes. Repeat with the second lot of batter.

While the cupcakes are cooling, mix together the icing sugar, lime and coconut extract. Top with shredded coconut to decorate.

limesThese little mouthfuls are perfect with a cup of berry tea (mine was cranberry and pomegranate) – berries complement the zestiness of the icing beautifully.

sceneP.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.

18 comments

    1. That is so kind of you to say! I do try and mix things up a little because differentiating my blog a little bit from all the fabulous other bloggers out there is important. Thank you 😀

  1. Yes, I bought too many limes too! That super-tart icing sounds just perfect, I love it when lemon or lime icing have a real zing to them. And, can’t wait to see those teacups. 🙂

  2. These look so good!! I was thinking of picking up a bag of limes to make some limeade (and maybe mix some vodka in there, too…) and I know I’ll have some left over so I may have to try these!

  3. These look so delicious gab!! 🙂 I’ve been thinking about a coconut recipe for a while now….Ive been thinking coconut and raspberry or coconut and orange but we will see! I’ve definitely got a hankering for coconut now!! 🙂 x

    1. Thanks 🙂 I have been going coconut crazy the past two weeks, coconut is such a versatile ingredient! Coconut and raspberry is a fail safe – one of my favourite combinations! I look forward to a Steph and Penny coconut post!

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