Wednesday 13th December 2017
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Serves
Preparation time: 15 minutes
Cooking Time: 20 minutes

Ingredients
For the cupcakes
6oz butter – room temperature
6oz sugar
6oz self-raising flour
2 large free-range eggs
1 teaspoon rosewater extract
The juice of one lime
The zest of 2 limes

For the icing
300g icing sugar
The juice of one lime
The zest of one lime

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Recipe by Dominic Franks

These sweet treats remind me of my mum and being a child. Simple to make with your kids, they are perfect for Mother’s Day.

As you can imagine, I loved sweets as a kid. Anything from our local sweet shop would make me happy – chocolate buttons, a Marathon bar, a finger of fudge, cherry lips, midget gems, fruit gums, fizzy cola bottles, even those funny banana things that tasted like a kitchen sponge.

My absolute favourite, however, was sherbet. Anything with sherbet – sherbet dib-dabs, sherbet fountains, flying saucers with their pastel hued sugar-paper shells and little burst of sherbet in the middle.

To this day if I pass a sweet shop I will always pop in and purchase a roll of tangy refreshers. It’s the sharp bitter shock that hits the back of the throat that I love; insanely sweet and sour at the same time. I think lime has a habit of doing this to your tastebuds – wonderfully fresh, bitter and sweet all at once, launching fireworks in your mouth. When you combine lime juice with icing sugar you get something close to that sparkling sherbet taste so reminiscent of childhood.

METHOD
Pre-heat the oven to 170C and prepare your baking tray with 12 cupcake cases.

In a large bowl beat the sugar and butter until light and creamy then add one egg and beat in, followed by half the flour and beat in until smooth.

Add the lime juice, lime zest and the rosewater and beat in. Then add the second egg and the flour and beat in thoroughly until you have a light batter. Feel free to add a drop of milk if the batter feels a little thick.

Divide equally between the cupcake cases, filling them two thirds full and then bake for 15-20 minutes or until risen and golden. Remove and let them cool on a wire rack.

Meanwhile pour the lime juice onto the icing sugar and gently stir in, to form a thickish paste. Once the cupcakes are cool, spoon the icing onto each cake – you only need a little on each as it’s quite intense – then sprinkle with the lime zest.

Makes 12 medium cupcakes.

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