Cupcakes are colorful and fun and can be experimented with in many ways where we decided to try out using fresh lemon and lime juice for the frosting of typical chocolate chip cupcakes and a matching color to give them a little twist.
Recipe makes 12 – 20 cupcakes depending on cup sizes
Batter
- 235gr Flour (8.3oz)
- 125gr Butter (4.4oz)
- 250gr Sugar (8.8oz)
- 180ml Milk (6oz)
- 2 tsp Baking powder
- 100gr Chocolate (3.5oz)
- Pinch of Salt
- 1 tsp Vanilla extract
- 2 Eggs
Frosting
- 250gr Butter (8.8oz)
- 200gr Castor Sugar (7oz)
- 1 tsp Vanilla extract
- 1 Egg yolk
- 1/4 Lemon
- 1/3 Lime
- Yellow food color
- Green food color
Pre-heat the oven to 175°C / 350°F. Dice the butter and add to mixer with the sugar and vanilla extract, mix four about 2 – 3 minutes at medium speed. Add one egg at a time and mix well between.
Weigh the flour and add baking powder to it. Add slowly to the mixer while it is running and mix for about 2 minutes. Pour the milk into the mixer slowly and mix until the texture of the batter is even and smooth.
Chop the chocolate into chunks depending on your desire of chunkyness and add to the mixer, mix at low speed.
Place the batter in cupcake cups and bake at 175°C / 350°F for about 20 – 25 minutes or until golden brown, set a side and let cool.
For the frosting let the butter sit out of the fridge for half an hour, dice it and add to the mixer with the castor sugar and vanilla extract, mix at medium speed until sugar and butter have been combined.
Add one egg yolk to the mixer and mix at high speed for a minute or two. Divide the frosting in half, add yellow food color and juice from a fresh lemon into one half and green food color and fresh lime juice to the other.
A quarter of lemon and a third of lime are just approximations, add a little juice at a time, mix well and use your tastebudds, the frosting should have rich lemon and lime flavor.
Be sure the cupcakes have cooled before topping them with frosting or it will be quite messy.
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