I love limes. They look beautiful – I could happily keep a bowl of limes on the table just to look at! But I love their taste and sharpness just as much, and they enhance so many things – giving a lovely sharp, fresh lift to savoury dishes and salads. And of course on the sweeter side – lime and coconut, candied lime zest, lime cordial (home-made of course!) and not to forget a glass of sloe gin with tonic and a few slices of lime….but, I digress!
I found a recipe for Lime Drizzle Cupcakes in an old issue of Cupcake Heaven Magazine – they credit the recipe to the book Cupcakes and Mini Cakes. Lemon drizzle cake is heavenly, but the lure of limes was strong. I had to try this. I was in love before I even started.
This is one of those recipes where you fling everything in a bowl and just blitz it. Another bonus! Quick and easy, not complicated, that’s the sort of recipe I like.
I did a minor deviation from the recipe by adding some of this:
It is a wonderful sharp lime extract, and difficult to resist using 🙂
I followed the rest of the recipe exactly. Even with hindsight, there is nothing I can tweak, it is just right.
By the time I’d done this (it really doesn’t take long – for “cupcakes in a hurry” its a great recipe to try) I began to doubt myself – it didn’t look as if there was enough batter. The recipe says if makes 12 cupcakes, I managed 11. Of course I could have put slightly less batter in each cupcake case……and into the oven they went.
Once baked, the cupcakes are moved to a wire rack to cool and drizzled with a lime syrup. I added more lime juice than the recipe stated (would you expect anything less?!) but because of this I heated the syrup to thicken it slightly. It still turned out fine. The cupcakes are light and have a lovely sharp lime flavour. No embellishment needed!
Wherever you are, whatever you are doing, I wish you a peaceful weekend 🙂