Lime Curd Cupcakes

It has been over a month since I have added anything to the Baker Curry Maker and I have missed it so much! But the diet is finally over and I am ready and rearing to get back into the cooking! Sathya pointed out this new monthly cup cake event and I thought it was a perfect way to get back into the baking! And what a fantastic ingredient to be using, lime!!

It was my 28th birthday this weekend and so Andrew and I decided to spend it at my parent's olive grove in the Clare Valley. Clare is one of South Australia's most well known and beautiful wine regions. One of my many wonderful gifts was a Donna Hay cookbook, which is where I found this recipe which I have adapted to make two delicious cupcakes using the key ingredient, Lime!

125g butter, softened
1/2 cup castor sugar
1 teaspoon vanilla extract
2 eggs
1 cup plain flour
2 teaspoons baking powder
1/4 cup milk
icing sugar for dusting

Lime Curd
1/2 cup lime juice (approx 3 limes)
125g butter
1 cup castor sugar
3 eggs, beaten

Preheat oven to 180 degrees.

To make the lime curd, place the lemon juice, butter, sugar and eggs in a heatproof bowl over a saucepan of rapidly simmering water for 6-8 minutes, or until the mixture has thickened. Refrigerate until cool.

Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until light and creamy. Gradually add the eggs and beat well after each addition. Add the flour, baking powder and milk and beat well.

Spoon the mixture into twelve patty cases and bake for 15 mins or until cooked when tested with a skewer. Set aside to cool.

Cut a circle out of each cupcake and fill with the lime curd. Top with the cupcake circle and dust with the icing sugar.






Fluffy Lime Cupcakes




Make the cupcakes as above but instead of cutting a circle out of the top, ice them generously with lime vienna icing!

1/2 cup icing sugar
2 tablespoons lime juice
3 drops vanilla essence
90g butter

Mix the above ingredients together and ice the cupcakes. Sprinkle lime rind over the top.




E.