I loved my first attempt so much that you'll be able to see it as my background photo of this blog.
The moistness of the cake is just lovely and the tang from the lime is insanely amazing when countered with the cream cheese icing. This is a perfect cake for those people who say they don't like sweet things (they are out there). This recipe is also great for parties as it makes heaps. I got 3 dozen mini cupcakes and 1 dozen standard cupcakes.
LIME BABY CAKES
3 1/2 cup plain flour
2 1/2 cup caster sugar
250g soft butter
5 eggs (or 4 if it's large)
1 1/2 cup buttermilk
2 1/4 teaspoon baking powder
3/4 teaspoon salt
5-6 tablespoons freshly squeezed lime juice
2 tablespoons lime zest
green food colouring
Icing
250g cream cheese - soften
1 1/2 cup icing sugar
125g soft butter
1/2 teaspoon vanilla
1 tablespoon lime zest
1. Preheat oven to 180 degrees Celsius. Get your trays ready, if you're using metal tins please grease them or use paper liners. I used both metal tins and also silicone moulds.
2. Beat butter and add sugar until well creamed. Add the eggs one at a time and then mix in lime juice and zest and food colouring. The lime juice will make batter look a little curdled but that's okay.
3. Mix flour, baking powder and salt in a separate bowl. Add the flour mix and buttermilk into the batter alternately.
4. Fill batter 2/3 full in tins and moulds. Bake for approx 20 minutes. Let cool before icing.
5. For the icing simple mix all icing ingredient together and either pipe on cooled cakes or just spread with a butter knife.
6. Shove in face and sigh with happiness.
