Lemon and lime cupcakes

I baked some lemon and lime cupcakes yesterday. Usual cupcake recipe with the zest and juice of a couple of unwaxed lemons and limes in the mixture and buttercream topping. They were delicious. 

Want the recipe? Here you go:

Lemon and Lime Cupcakes – makes about 24 cakes


250 g soft butter
250 g self-raising flour
250 g caster sugar
4 tbsp of juice from the lemon and lime (save half for the buttercream icing)
4 large eggs
Finely grated zest of 2 small lemons and 1 small lime (save half for the buttercream icing)


1. Put all the cake ingredients into a bowl and beat with an electric whisk  until mixture is smooth.

2. Place the baking cases on a baking tray and divide the mixture between them.

3. Bake in a preheated oven at 180°C/gas mark 4 for 20–25 minutes until nicely risen and light golden brown.

4. Put the cakes onto a wire cooling rack, and leave to go cold.

Lemon and lime buttercream icing:

375 g soft unsalted butter
625 g sifted icing sugar
The juice and zest saved from the sponge mix
Edible cake decorations. I like holographic edible glitter.

1. Put the butter and half of the icing sugar into a bowl, and beat with an electric whisk until  smooth. Add the lemon/lime juice and the rest of the icing sugar and beat again until light and fluffy.

2. Ice the cakes using icing bags and nozzles or use a spatula to spread the buttercream on.

3. Decorate with edible sprinkles or glitter.