If you love Twitter and you love baking then you must love @SundayBakeClub.
The other week the theme was cupcakes and all over the country flour, sugar, butter and eggs were turned into sweet delights and the evidence posted on Twitter.
Husband spent the afternoon in front of boy telly while I spent the afternoon creating these little beauties. There is almost nothing I love more than coconut. They give you just a hint of it, followed by a big kiss of lime curd. The recipe makes 12 but they're only at their best for about 3 days, so unfortunately you have to eat them fairly quickly (not a problem in our house).
Give them a go - or even better find out what the theme is this week and join the club!
The other week the theme was cupcakes and all over the country flour, sugar, butter and eggs were turned into sweet delights and the evidence posted on Twitter.
Husband spent the afternoon in front of boy telly while I spent the afternoon creating these little beauties. There is almost nothing I love more than coconut. They give you just a hint of it, followed by a big kiss of lime curd. The recipe makes 12 but they're only at their best for about 3 days, so unfortunately you have to eat them fairly quickly (not a problem in our house).
Give them a go - or even better find out what the theme is this week and join the club!
Ingredients:
110g unsalted butter, at room temp
225g golden caster sugar
2 large eggs
150g self-raising flour, sifted
125g plain flour, sifted
120ml semi-skimmed milk, at room temp
1tsp vanilla extract
A jar of lime curd
110g unsalted butter, at room temp
A splash of semi-skimmed milk
500g icing sugar
Green food colouring
5 tbsp dessicated coconut
How to make it:
1. Preheat the oven to 180C/gas 4 and line a 12-hole muffin tray with cupcake cases.
2. Cream the butter and sugar until the mixture is pale and smooth. Add the eggs, one at a time, mixing for a few minutes after each addition.
3. In a separate bowl, combine the two flours. Put the milk into a jug and add the vanilla extract.
4. Add one third of the flour to the creamed mixture and beat well. Pour in one third of the milk and beat again. Repeat these steps until all the flour and milk have been added.
5. Spoon the mixture into the cupcake cases, filling them to about two thirds full. Bake in the oven for about 25 minutes until slightly raised and golden brown. To check they are cooked, insert a skewer in the centre of one of the cakes - it should come out clean.
6. Remove from the oven and leave on a wire rack to cool.
7. Once totally cool, make a small circle in the top of each cake with a small sharp knife. Lift the circle of sponge out and keep to one side.
8. Use a teaspoon to scoop out a bit deeper, then fill the hole with a teaspoon of lime curd. Replace the circle of sponge.
9. In a large mixing bowl, beat the butter, vanilla extract, 3 dessert spoons of lime curd and half the icing sugar until smooth.
10. Gradually add the rest of the icing sugar and beat until the buttercream is smooth and creamy. If it's too soft add a little more icing sugar, if it's too stiff add splashes of milk.
11. Add a few drops of the green colouring and beat. Keep adding drops until you get the colour you want. I went quite pastel but go full on Kermit if you like.
12. Dollop a dessert spoon of the buttercream into the middle of the cupcake.
13. Use the back of the spoon to swirl the icing out to the sides of the cake.
14. Sprinkle liberally with the coconut before the icing sets.
Recipe from The Primrose Bakery
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