Shopping list
250g selfraising flour
250g caster sugar
250g soft butter
3 free range organic eggs
the juice of 1 lime
zest of 2 limes
250ml double cream
food colouring, yellow and blue
fondant icing
These lime cupcakes with little fondant ducklings taste fresh and clean. You can leave the ducks off and eat the cakes with just a touch of lime. With or without cream. The whole kitchen smells of spring when you're baking, fresh!
Grate the skin of two limes.
Squeeze out one lemon.
Mix butter and sugar fluffy.
Add the eggs one by one.
Fold in the sieved flour in small portions.
Add the lime juice.
Fold in the grated lime skin.
Preheat the oven to 170°c.
Fill paper cases till they're 3/4 full.
Press in the lime so it doesn't burn.
Bake the cakes +/- 20 minutes till light brown.
Let them cool on a wire rack.
Add sugar and food colouring to the cream.
Beat the cream stiff and scoop it in a piping bag.
Pipe little mountains of cream onto the cakes.
Cut out little ducklings of fondant icing.
Stick the ducklings on the cream and your spring cupcakes are ready to eat!
Would be lovely if the sun comes out today, so we can have our tea and cupcakes in the garden.