We had leftover limes and, where any sensible individual would have made limeade or segmented them to put in drinks, we decided to make a batch of lime drizzle cupcakes. It's such an easy recipe, there was really no reason not to.
Any excuse for cake!
What you'll need
1 medium egg
120g caster sugar
175ml milk (semi-skimmed or whole)
120ml vegetable oil
230g self raising flour
At least 4 limes and plenty of sugar for the drizzle
Make the cakes!
1. Preheat your oven to 180C and put cupcake holders in your cupcake tin. This recipe will make around 12 cupcakes
2. Mix together the sugar, milk, whole egg and vegetable oil until you feel the sugar has dissolved
3. Sift in the flour and mix till fully combined - the mixture will be quite wet
4. Fill the cupcake holders to 2/3 full and bake in the oven for around 20 mins, rotate your tins half way through for an even bake (if you have a temperamental oven, like ours). After 20 mins, poke a few with a skewer, if the skewer doesn't come out clean, give another few mins and repeat.
5. Once baked, remove from the tins and leave to *partially* cool on a wire rack
Make the drizzle
There really is no set in stone way of doing this, you will know how limey you want them. What I would say is that the tartness of the drizzle is always dulled down by the sweetness of the cake, so when you try the drizzle, you should not be able to resist the urge to grimace! Not too sweet!
There are also a number of ways of doing it and i'm sure professionals will tell you to use one lime and water and mess about with accurate measurements. We had 10 limes and thats what we used! Don't be afraid to experiment with what you have!
1. Juice the limes fully
2. Strain the lime juice - you might like to leave this out if you want little limey surprises on the top of the cupcakes
3. Add the lime juice and some sugar to a pan. I started with 100g of sugar but found it wasn't enough. It really will be a taste thing so keep the sugar handy
4. Stir continually on a medium heat till the sugar has melted. Taste it and if its too tart to handle, add 50g more sugar and repeat - remember *not too sweet!*
5. Take off the heat and leave to cool slightly
6. Stab your cupcakes with a skewer, almost all the way to the bottom, in many places
7. Drizzle the desired amount of drizzle over each cupcake - its helpful if they are still warm at this point. I found 2 tbsp each was a good amount
8. Let it absorb, then enjoy!
Let me know if these are something you would like and give them a go!