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.
Fig Jam and Lime Cordial 
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.
Thank goodness you’re not into cute or pretty!
Oh hang on, you’re talking about food…
Perfect for a summer treat! I can just imagine them tasting very fresh and as refreshing as a cake could be!
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..
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!
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
Very impressed with your piping.
Serendipity! I just emailed you about the disposable piping bags they’re selling at our local supermarket! :)
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
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
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!
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. :)
Couldn’t find any black bottom cupcakes, but these look and sound most enticing.
LOL…I haven’t made the black and white ones for ages! :) I’m not a big cupcake fan, to be honest..