It’s the basic butter cupcake — with lime. Why “double”? Because there’s lime in the cupcakes and lime in the glaze. But lime is a citrus — won’t all that lime make the cupcakes too tart? No, actually, all that lime makes the cupcakes truly delicious. Lime zest goes into the batter making it very aromatic with a hint of lime flavor but no tartness. The glaze is made with powdered sugar and lime juice, and is just the perfect balance between tart and sweet.
- 1 basic butter cake / cupcakes recipe
- 1 teaspoon lime zest
For the glaze
- 1 cup powedered sugar
- 1 tablespoon lime juice
- a few drops of green food color
- Preheat the oven to 350F.
- Line a 12-hole muffin / cupcake pan.
- Make the batter following the basic butter cake recipe.
- Stir in the lime zest.
- Fill the lined pan with the batter, about 3/4 full (see tip on how to make uniform-sized cupcakes).
- Bake at 350F for 25 to 30 minutes or until a toothpick inserted at the center comes out clean.
- Cool the cupcakes in the pan for five minutes than transfer to a wire rack to cool completely.
- Prepare the glaze by mixing together the confectioner’s sugar, green food color and lime juice. You want a thick smooth paste that is still pourable. Add more lime juice or confectioner’s sugar until the correct consistency is reached.
- Pour a teaspoonful of glaze on top of each cupcake, allowing the glaze to spread. Some may drip down the sides — that is normal — but most should stay on top of the cupcakes if the consistency of the glaze is correct.
- Allow the glaze to set for a few minutes before serving.
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