Makes 24 standard cupcakes 1.5 inch bottom width
1 cup (2 sticks or 250 grams) of unsalted butter, softened, plus extra for greasing pans
1.75 cups castor or granulated sugar
4 large eggs, at room temperature, whisked lightly
Juice and zest of one lime
1 teaspoon vanilla extract
1 ½ cups maida or all purpose flour sifted with 2 tsp baking powder
3/4 cup milk at room temperature
ABOUT 360 GRAMS CREAM CHEESE AT ROOM TEMPERATURE
50 GRAMS SALTED BUTTER, SOFTENED
1.5 CUPS CONFECTIONERS SUGAR
1/4 CUP LEMON BARLEY WATER OR USE 3 TBSPNS LIME JUICE AND 1/4 CUP CONFECTIONERS SUGAR
1 TBSP LEMON OR LIME ZEST
Preheat oven to 350F OR 175C and prepare middle rack. Line cupcake tray with 2.5 inch high and 1.5 inch wide disposable cupcake liners, also called cake cups.
Beat the sugar and butter in stand mixer on medium speed or use a hand whisk until fluffy and well incorporated.
Add eggs one at a time and whisk until well incorporated. Add lime juice, zest and vanilla and whisk again.
Add flour and baking powder mixture 1/2 cup at a time and beat again until well incorporated.
Add milk a little at a time and continue to beat until well mixed.
Pour into standard size cupcake liners, do not fill over 2 inches in depth.
Bake 25-30 minutes or until a cake tester inserted in the centre of the cupcake comes out clean.
Cool cupcakes completely before frosting.
Whisk all the ingredients for the frosting in a stand mixer or use an electric whisk and beat until fluffy and well combined.
Frost each cupcakes and garnish with edible or sugar paste flowers, toppers, lime zest as per taste.