Lime and Blueberry Cupcakes

Lime and Blueberry Cupcakes

We have had a lovely lot of limes from our tree over the last couple of months and I have been trying to come up with different ways to use them. I adore the smell of limes. It always reminds me of a lime pudding that we used to have when I was a child. I made these lime and blueberry cupcakes as an indulgent treat to have with a cup of tea (or coffee). It is a quick and easy recipe to make.

Ingredients

150g butter or non-dairy spread
150g caster sugar
3 eggs
150g flour
1 teaspoon baking powder
zest and juice of 2 limes
1 cup blueberries

To make

Preheat the oven to 180°C. Line muffin trays with paper cupcake cases.

Cream the butter and sugar. Mix in the eggs one at a time. Add the sifted flour and baking powder and mix to combine. Stir in the grated lime zest and juice, followed by the blueberries.

Divide the mixture between the paper cases. Bake for 25 minutes. Allow to cool, then ice with lime frosting. Sprinkle a little grated lime zest on top of each cake.

Makes 12 cupcakes.

Lime Frosting

60g softened butter or non-dairy spread
250g icing sugar
zest and juice of 1 lime

Sift the icing sugar into a bowl. Add the other ingredients and mix to a spreadable consistency. Spread or pipe the frosting on top of the cooled cupcakes.

Lime and Blueberry Cupcakes

Gingerbread Cupcakes

In my novel, Scrappy Cupcake Angels, Jodi enjoys baking cupcakes to take along to the weekly scrapbooking classes at Wattle Lane Keepsakes. Here is another of the recipes that she makes for the women in the group to enjoy when they stop for a coffee break.

Gingerbread Cupcakes

125g softened butter or dairy-free spread
2/3 cup brown sugar
2 tablespoons golden syrup
2 eggs
1/4 cup milk (or soya milk or oat milk)
175g flour
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon

Preheat oven to 180ºC. Line 12-hole muffin pan with paper cases.

Cream together butter, brown sugar and golden syrup. Add eggs one at a time, beating after each addition. Add sifted dry ingredients, then milk, and mix to combine. Divide mixture between paper cases. Bake about 20 minutes or until lightly browned.

Let cool, then dust with icing sugar or ice with ginger frosting.

Ginger Frosting

50g softened butter or dairy-free spread
2 cups icing sugar
1 teaspoon ground ginger
2 tablespoons milk (or soya milk or oat milk)

In a mixing bowl, beat together butter and sifted icing sugar and ginger. Add milk and beat to spreadable consistency.

Gingerbread Cupcakes

Raspberry Lemon Cupcakes

A number of people who have read my novel, Scrappy Cupcake Angels, have commented to me that they would like to have seen recipes included in the book. In hindsight, it seems it would have been a good idea and I have taken the comments on board and plan on including recipes in my next book. But for now, I will be putting some of the cupcake recipes on my blog periodically. Here is the link to Jodi’s Jaffa Cupcakes that I posted on my blog in September last year.

Below is the recipe for the raspberry lemon cupcakes with lemon cream cheese icing that Jodi takes along to Wattle Lane Keepsakes for her scrapbooking friends. This is a lovely recipe to make during the berry season, but can also be made with frozen raspberries, thawed out first.

These cakes can easily be made dairy-free. Having a dairy intolerance, I have got used to substituting ingredients. Simply replace the butter with dairy-free spread, the milk with oat milk or soy milk, and the cream cheese with a vegan cream cheese.

Raspberry Lemon Cupcakes

125g butter
150g caster sugar
2 eggs
zest of 1 lemon
1 tablespoon lemon juice
150g flour
1 teaspoon baking powder
Pinch of salt
¼ cup milk
1 cup raspberries, roughly chopped
extra raspberries for decorating

Preheat oven to 180ºC. Line a 12-hole muffin pan with paper cases.

Cream butter and sugar. Add eggs one at a time and mix until combined. Stir in lemon zest and juice. Add sifted flour, baking powder and salt alternately with milk. Gently stir in raspberries.

Divide mixture between cases. Bake for 20-25 minutes until lightly browned. Cool, then spread with lemon cream cheese icing and decorate with extra raspberries.

Lemon Cream Cheese Icing

2 tablespoons cream cheese
1 tablespoon butter, softened
1 teaspoon lemon juice
zest of 1 lemon
1 ½ cups sifted icing sugar

Beat cream cheese and butter together. Stir in lemon zest and juice. Add icing sugar and mix until smooth and creamy.

Raspberry Lemon Cupcakes

Raspberry Lemon Cupcakes3

Jodi’s Jaffa Cupcakes

While I was writing Scrappy Cupcake Angels I had fun trying out different recipes for cupcakes. I visited a local shop called Cake Stuff and was amazed at the range of accessories they had, from decorative paper cases, various coloured ready-to-use icings, edible flowers and sugar decorations, to all the different decorating tools. In Scrappy Cupcake Angels, Jodi finds comfort through baking. I, too, love to bake, and the fun thing with cupcakes is that anything goes! They can be as plain or as fancy as you like.

For a dairy-free version, replace the butter with a dairy-free spread.

Jaffa Cupcakes

150g butter
150g caster sugar
3 eggs
150g flour
1 tsp baking powder
3 Tblsp cocoa
Pinch of salt
Zest of an orange
1 Tblsp orange juice
1/3 cup chocolate drops

Line patty pans with paper cupcake cases.

Cream butter and sugar. Mix in eggs one at a time. Add sifted flour, baking powder, cocoa & salt. Mix to combine. Stir in orange zest, orange juice and chocolate drops. Divide mixture between paper cases. Bake at 180ºC for 20 minutes. Ice with frosting & decorate as desired.

Chocolate Orange Buttercream Frosting

60g butter
250g icing sugar
1 Tblsp cocoa
2 Tblsp orange juice
1 tsp orange zest

Soften butter. Mix with other ingredients to spreadable consistency. Pipe in swirls on top of cooled cupcakes.

Makes 18 small cupcakes

Enjoy!