Wednesday, 10 April 2013

lime sherbet and rose cupcakes



... as you can imagine I loved sweets as a kid... anything from our local sweet shop would make me happy, chocolate buttons, marathon bars, a finger of fudge... cherry lips, midget gems, fruit gums... fizzy cola bottles, even those funny banana things that tasted like a kitchen sponge... but my absolute favourite was sherbet... anything with sherbet... sherbet dib-dabs, sherbet fountains... although I always threw the liquorice stick away... flying saucers with their pastel hued sugar-paper shells and little burst of sherbet in the middle... to this day if I pass a sweet shop I will always pop in and purchase a roll of tangy refreshers... you see it's the sharp bitter shock that hits the back of the throat that I love.  Insanely sweet and sour at the same time...

...lime has a habit of doing this to your taste-buds... wonderfully fresh, bitter and sweet all together launching fireworks in your mouth and when you combine lime juice with icing sugar you get something close to that sparkling sherbet taste so reminiscent of childhood...


lime sherbet and rose cupcakes
I love the combination of lime and rose too, there's something slightly exotic about it, something a little rarified with the taste of eastern promise... both have such a distinctive aroma too, very evocative of moroccan nights in the sweltering heat... we can only but dream... luckily I was sent a little pot of Star Kay White Rosewater  Extract by Fiona from Let Them Eat Cake! as part of Makey-Cakey's Spring Surprise Ingredient Swap... Fiona actually sent me a bottle of Lavender Extract and Orange Blossom Extract too so I can't wait to get baking with them but for now I was inspired by the rosewater...

for the cupcakes
6oz butter - room temp
6oz sugar
6oz self-raising flour
2 large free-range eggs
1 teaspoon rosewater extract
the juice of one lime
the zest of 2 limes

for the icing
300g icing sugar
the juice of one lime
the zest of one lime

makes 12 medium cupcakes

pre-heat the oven to 170C and prepare your baking tray with 12 cupcake cases

in a large bowl beat the sugar and butter until light and creamy then add one egg and beat in followed by half the flour and beat in till smooth

add the lime juice, lime zest and the rosewater and beat in followed by the second egg and the flour and then beat in thoroughly until you have a light batter.  Feel free to add a drop of milk if the batter feels a little thick

divide equally between the cupcake cases, filling them two thirds full and then bake for 15-20 mins or until risen and golden, remove and let them cool on a wire rack

meanwhile pour the lime juice onto the icing sugar and gently stir in to form a thickish paste.  Once the cupcakes are cool spoon the icing onto each cake - you only need a little on each as it's quite intense - then sprinkle with the lime zest

this months tea time treats bloggers challenge is fairy cakes, cupcakes and muffins and is hosted so beautifully by Kate from What Kate Baked and Karen from Lavender and Lovage... and I think you'll find my cupcakes make an ideal entry...

eat and of course, enjoy!



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