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 note 1)
- 1½ tbs fresh lime juice
- 1 tsp baking powder
- ½ tbs milk
Frosting:
- 56g (¼ cup) butter (softened)
- 1 tbs fresh lemon juice
- icing / confectioners’ / powdered 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.
- Place in the lower part of the oven, and bake for around 15-17 minutes. They areready 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.
- Add as much icing / confectioners’ / powdered sugar as needed. Start off with 140g (1½ cups), and gradually add more until a thick piping consistency has been achieved.
- Prepare a piping bag and frost the cakes to your requirements. Or, alternatively, just spread the icing over the tops. Decorate with sprinkles if you fancy it. Enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- You can substitute the regular flour for spelt flour, without altering the measurements.
