Again, the sunny, warmer weather is responsible for my baking choices, and has inspired these lemon and lime cupcakes.
The delicate pound cake-like sponges have a definite tang of lime, while the rich buttercream frosting has a hint of lemon, leading to a total citrus explosion on the taste-buds.
The measurements are enough to make, and frost, eight cupcakes. I was a little generous with my icing, and only managed to decorate six; however, if you went a little easier, you would easily have adequate for all eight.
~ 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.
~ Prepare the frosting by beating the butter until soft and smooth. Sift the icing sugar and beat into the butter 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. Voila! Decorate with sprinkles if you fancy it. Enjoy!