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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