Cupcakes (makes 12)
200 g Matthews Cotswold Self Raising Flour
1/2 teaspoon baking soda
90 g caster sugar
115 ml vegetable oil
2 tbsp lemon juice
2 tbsp lime juice
Zest of 1 lemon, finely grated
Zest of 1 lime, finely grated
3 large eggs
Frosting
500 g mascarpone cheese
350 g lemon curd
To finish
1 lime , sliced
Lemon and Lime Cupcakes
Cupcakes (makes 12)
200 g Matthews Cotswold Self Raising Flour
1/2 teaspoon baking soda
90 g caster sugar
115 ml vegetable oil
2 tbsp lemon juice
2 tbsp lime juice
Zest of 1 lemon, finely grated
Zest of 1 lime, finely grated
3 large eggs
Frosting
500 g mascarpone cheese
350 g lemon curd
To finish
1 lime , sliced
METHOD
Preheat the oven to 200°C/180°C fan/gas 6. In a large mixing bowl, add the eggs, oil, sugar, lemon and lime juices and their zests. Using a whisk, mix everything together until well combined. Add the flour and baking soda and mix well with a wooden spoon or spatula.
Lay 12 cupcake cases in a muffin tray. Divide the mixture between the 12 cases. Bake for 12 mins or until a toothpick inserted into the centre of a cupcake comes out clean. Transfer to a cooling rack and let cool down completely.
In the meantime prepare the frosting by simply mixing the mascarpone and the lemon curd together. Once the cupcakes are completely cooled down, decorate with the frosting and lime slices.
Enjoy!
Thank you to Gabriella Morelli - @bebbasrecipes_and_ph for this recipe! If you’d like to see more, please visit her instagram.
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