The most delicious St. Clements cupcakes. A simple lemon and lime cupcake topped with a zest and citrusy orange and lime buttercream frosting.
This bake has two different components, a lemon and lime cupcake and a zingy orange and lime zest buttercream frosting.
To start with, make a simple batch of cupcakes. I used the all-in-one method here to make things even quicker and easier. Throw all of the cake ingredients into a bowl, besides the zest, and mix with an electric mixer until you have a nice smooth batter. Add the fresh zest in last and give a separate the mixture a nice good mix. I used the zest of 1/2 lemon and the zest of 1/2 lime, but of course, this can always be adapted based on personal preference. I found this amount gives the bakes a nice zesty flavour which wasn’t too overpowering. When all mixed, add to the pre prepared cupcake cases and place in the oven.
I would recommend using an unwaxed lemons and limes for this bake. This will not only give a better flavour and texture to the finished cakes but also helps to add a little bit more moisture to the cakes as the natural oils in the lemons can help add flavour and moisture to the bake.
Whilst these are cooling, start to make the orange and lime buttercream frosting.
I love the appearance of this buttercream frosting. The zest of the fresh orange and lime can be seen running through the icing once it has been piped, making it look like a funfetti cake with sprinkles running through. When really it’s just the natural colours from the fresh citrus fruit running through it.
This follows the process of my simple buttercream frosting recipe. To start, mix the unsalted butter in an electric mixer until creamy. Next, add the icing sugar in two batches. I always recommend stirring the icing sugar with a spoon before using an electric mixer. This helps to prevent an icing sugar cloud explosion! Add the milk with the second addition of icing sugar and mix well. With buttercream you can’t overmix, so give it a good mix until it’s nice and smooth. Then gently stir through the fresh zest of the lime and orange.
This is the perfect consistency for piping: it is thick, but creamy and completely delicious. If you are piping, try not to hold the bag for too long as the thermal heat from your hand can melt the icing. I love to pile this high on top of my Lemon & Lime cupcake for the ultimate St. Clements bake.
I like to pipe this on. The icing in this recipe is thick enough to hold its own shape which makes it perfect for piping. But if you prefer then you can just spread this on the top of your bake with a butter knife or the back of a spoon.
I only make a small batch of these as they’re best enjoyed on the same day as baking. Any leftovers can be stored in a cool dry place for up to 4 days.
Ingredients
- CAKE:
- 2 oz / 60 g Self Raising Flour
- 2 oz / 60 g Butter
- 1 oz / 30 g Caster Sugar
- 1 Egg
- 1 teaspoon Milk
- Zest of 1/2 Fresh Lemon
- Zest of 1/2 Fresh Lime
- ICING:
- 3 oz / 85 g Unsalted Butter, at room temperature
- 6 oz / 170 g Icing Sugar
- 1 teaspoon Milk
- Zest of 1/2 Fresh Lime
- Zest of 1/2 Fresh Orange
Instructions
- Preheat oven to 180*c/350*f/Gas Mark 4/160*c Fan Oven.
- Line a cupcake tin with cases and set aside.
- Place the margarine, sugar, egg, milk and self-raising flour into a bowl and using an electric mixer beat together until light and fluffy.
- Stir through the fresh lemon zest and fresh lime zest and spoon the mixture into your prepared tin.
- Cook for 16 to 20 minutes, until golden brown and light and fluffy. You can tell the cakes are ready when they spring back when lightly pressed. You could also insert a skewer into the middle of one of the cakes and if it comes out clean, then the cakes are ready.
- Once ready, remove from the oven.
- Allow the cakes to sit in the tin for roughly 5 minutes, then place on a wired rack to cool.
- Whilst waiting for the cakes to cool, start to make the buttercream frosting.
- Add the butter to a mixing bowl and using an electric mixer, blend until creamy.
- Add half of the sieved icing sugar to the bowl and using a spoon, gently stir together until just combined (this helps to prevent an icing sugar explosion!), before mixing with the electric mixer.
- Add the remaining icing sugar and milk and follow the steps above.
- Do not be afraid to overmix, you want this to be nice and smooth.
- Lastly, stir through the fresh orange zest and soft lime zest.
- This icing is thick enough to pipe if desired or can be placed on top of the cake in your chosen design.
Looking for more baking ideas? Have a look in the recipe section:
Want to stay up to date and receive exclusive content and recipes? Follow me and never miss a moment!