Lemon and Lime Cupcakes with a Fresh Lemon Frosting
Servings: 8 cupcakes
Ingredients
Cupcakes:
- 75g (⅓ cup) butter (softened)
- 75g (⅓ cup) sugar
- 1 egg
- 95g (¾ cup) spelt flour (see notes)
- 1½ tablespoons of fresh lime juice
- 1 teaspoon baking powder
- ½ tablespoon milk
Frosting:
- 56g (¼ cup) butter (softened)
- 1 tablespoon fresh lemon juice
- 140g (1¼ cups) icing (confectioners’ sugar)
- sprinkles or decoration (optional)
Instructions
Cakes:
- Pre-heat the oven to 160°C (320°F).
- Cream the butter and sugar until smooth. Beat in the egg.
- Sift the flour and baking powder, and fold into the batter. Add the lime juice, followed by the milk, stirring until well combined.
- Fill eight cupcake cases about half way, then place in the middle of the oven, and bake for around 15-17 minutes. They will be ready when an inserted skewer comes out clean.
- Leave on a wire rack to cool.
Frosting:
- Beat the butter until soft and smooth.
- Sift the icing sugar and continue to beat until light and fluffy.
- Add the lemon juice and combine well. If the consistency is too runny, add more icing sugar; if it is too thick, add a touch of milk.
- Prepare a piping bag and frost to your requirements. Or, alternatively, just spread the icing over the tops. Decorate with sprinkles if you fancy it. Enjoy!
Notes
- You can substitute the regular flour for spelt flour, without altering the measurements.