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Fig Jam and Lime Cordial

Living well in the urban village

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Lime and Vanilla Cupcakes

June 3, 2009 by Celia @ Fig Jam and Lime Cordial

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Inspired by gorgeous cupcakes in a recent Masterchef episode, I thought I’d try my hand at making some.  I found this interesting recipe attributed to a clever lady named Scout, which replaces the butter with cream, thereby making the mixing process faster and easier.

I’ve tinkered with the recipe slightly – using heavy whipping cream instead of the thickened cream originally specified and topping the cupcakes with a lime curd buttercream icing.  The end result is light and moreish, with simple flavours – a far cry from heavier, pound cake based versions.  Which may be why my Pete, who is normally a staunch anti-cupcake campaigner, likes them so much.

Cupcakes

  • 2 large (59g) eggs
  • ½ cup cream (35% fat)
  • 1 tsp vanilla
  • 1 tsp finely grated lime rind (optional)
  • ¾ cup caster (superfine) sugar
  • 1 cup self-raising flour

1. Preheat the oven to 175C (with fan).

2. In a large mixing bowl, beat the cream and eggs together for one minute.  Add the sugar, lime rind and vanilla and beat on high for three more minutes (I use the whisk attachment on my stand mixer).

3. Gently fold in the sifted SR flour.  Line a muffin pan (12 x 1/3 cup size) with paper liners, and divide the batter evenly between the 12 holes.   Bake for 12 – 15 minutes, until lightly golden and the cake springs back slightly when tapped in the centre.  This recipe overcooks easily, so watch it carefully to ensure it doesn’t go too brown.  Allow to cool on a wire rack while you prepare the icing.

. . . . .

Icing

  • 60g very soft unsalted butter
  • ¾ cup icing sugar mixture (confectioner’s sugar)
  • 2 rounded teaspoons of lime curd

Beat the butter with a whisk or beaters until very smooth, then beat in half a cup of sifted icing sugar.  Stir in the lime curd, then add remaining sifted icing sugar and mix well until the mixture reaches a thick piping consistency.   You might need more or less icing sugar, adjust accordingly. Spread or pipe the icing over the top of the cupcakes.

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Posted in Recipes | Tagged cupcake with cream instead of butter, easy cupcake recipe, lime curd icing, vanilla cupcakes | 14 Comments

14 Responses

  1. on June 3, 2009 at 12:40 pm Pete

    I wouldn’t say I’m anti-cupcakes, it’s more a desire to avoid the cupcake sub-culture. I’ve never thought food should be cute or pretty, (especially at the expense of taste), but I’m happy if it tastes this good.


    • on June 3, 2009 at 12:53 pm figjamandlimecordial

      Thank goodness you’re not into cute or pretty!

      Oh hang on, you’re talking about food…


  2. on June 4, 2009 at 5:09 am justalittlepiece

    Perfect for a summer treat! I can just imagine them tasting very fresh and as refreshing as a cake could be!


  3. on June 4, 2009 at 6:16 am figjamandlimecordial

    I’m going to try making chocolate cupcakes today! Only it’s winter here at the moment, I think we must be on opposite sides of the world..


  4. on June 4, 2009 at 7:35 am justalittlepiece

    LOL. Yes, I’m in San Diego, California. Although the oddest thing happened today: it simultaneously hailed and was sunny.

    I like making what I call brownie cup cakes with thick fudge frosting. That will sustain you through the winter!


    • on June 4, 2009 at 9:08 am figjamandlimecordial

      Little Piece, I make brownie cupcakes too, only mine are teeny tiny. You might enjoy this recipe.

      Best wishes for a wonderful sunny, hail-free CA day from wet Sydney Oz. :)

      Celia


  5. on June 4, 2009 at 10:45 am Christina Cleaver

    Very impressed with your piping.


    • on June 4, 2009 at 10:46 am figjamandlimecordial

      Serendipity! I just emailed you about the disposable piping bags they’re selling at our local supermarket! :)


  6. on June 4, 2009 at 2:28 pm Tracey Tay

    Hi Celia,
    Most impressed! Only learnt of your venture recently so am only up to the ricotta loaf – successful x 2. Am spreading the news amongst the Novocastrians!

    TT


    • on June 4, 2009 at 2:33 pm figjamandlimecordial

      Nice to hear from you, O Gorgeous One! Thanks for trying the ricotta loaf – I’m glad it worked well for you. If you have any left over, I think the big D might enjoy the bread and butter pudding. Thanks for letting people know about the blog! :)

      Celia xx


  7. on June 5, 2009 at 4:59 am Zeb

    I had an idea about substituting cream for butter the other day in some golden syrup and oat muffins, but they didn’t come out that well. We ended up splitting them and buttering them and then they were sort of ok but the point of no butter was a bit lost! But your cup cakes look delightful and I love the icing!


    • on June 5, 2009 at 5:59 am figjamandlimecordial

      Thanks Zeb, this recipe of Scout’s worked surprisingly well. I made a batch yesterday with cocoa in the mix, but Pete preferred the lime ones. The cream in place of butter reminds me of the lemonade scone recipe. The icing was almost my first time with a piping bag, but it was so much fun. I’ve discovered disposable bags for a ridiculously cheap price ($2.60 for five, with nozzles), so I expect they’ll be lots more piping in the future. :)


  8. on February 9, 2010 at 7:00 am Choclette

    Couldn’t find any black bottom cupcakes, but these look and sound most enticing.


    • on February 9, 2010 at 7:33 am figjamandlimecordial

      LOL…I haven’t made the black and white ones for ages! :) I’m not a big cupcake fan, to be honest..



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