I saw the recipe for these cupcakes while watching a television show (sorry, I can't remember what it was called!). These delicious Lime Syrup cupcakes are baked in tea cups, drizzled with lime syrup (just as they've come out of the oven), and served on saucers with a generous dollop of freshly whipped cream.
125g unsalted butter
200 mls milk
360 grams caster sugar
175 grams dessicated coconut
225 grams self-raising flour
Zest of 6 limes
Lime Syrup ingredients
Juice of 6 limes
140 grams caster sugar
Whipped cream to serve
Here's the how to...
Melt unsalted butter and combine in a large bowl with eggs, milk, caster sugar and coconut. Stir well and mix in self-raising flour - but don't over mix! Add finely grated zest of the limes and stir through.
Spoon batter into ceramic cups that have been lightly oiled, and bake at 170°C for 20-25 minutes (depending on the cup size).
To make the syrup: Juice the 6 limes, and boil with 140 grams of caster sugar.
Pierce all over the cakes with a skewer when they are cooked, then ladle the hot syrup over them.
Serve cupcakes on a saucer, topped with whipped cream!
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