What you are creating:

Lime poppy seed cupcakes using a combination of corn flour with self rising flour. You will also create lime buttercream and lime simple syrup.

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Ingredients:

​Batter:

• 200 grams unsalted butter

• 220 grams sugar

• Zest of 2 limes

• 3 eggs

• 1 teaspoon vanilla extract

• 1⁄2 teaspoon salt

• 300 grams self rising flour

• 75 grams corn flour

• 1 cup milk

• 40 grams poppy seeds

Buttercream Icing:

• 250 grams unsalted butter

• 500 grams powdered sugar

• Juice of 1 small lime

Lime Syrup:

• 220 grams bakers sugar

• 250 ml lime juice

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Directions:

1. Preheat oven to 175 degrees.

2. Soften butter to room temperature, add sugar and lime zest and beat for 3 minutes.

3. Add eggs, vanilla and salt, mixing on slow speed until incorporated.

4. Sift in flour; add poppy seeds and milk, mix on slow speed until incorporated, scrape down sides of bowl and mix on medium for 30 seconds.

5. Spoon mixture into cupcake papers; bake for 35 min or until tooth pick comes out clean. Cool.

To make Lime syrup –

1. Combine sugar and juice in a small saucepan over medium heat; stir until sugar dissolves; bring to a boil and simmer for 5 minutes until thickens slightly. Spoon over cupcakes.

2. To make butter cream – soften butter to room temp and add to mixing bowl with icing sugar & lime juice. Beat for 3-5 minutes until light. Pipe onto cupcakes.

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Makes approximately 2 dozen cupcakes.

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