These cocktail-inspired cupcakes are flavoured with lime juice and chopped strawberries, then topped with a light rum and lime buttercream and more freshly chopped strawberries. Perfect for a party or special occasion.
- 175g butter, unsalted
- 175g light brown sugar
- 140g each plain flour and self-raising flour
- 3 large eggs, beaten
- Zest of 2 limes
- 175g strawberries, hulled, finely chopped
- 2 tbsp. lime juice
- 225g icing sugar
- 115g unsalted butter, softened
- Zest of 1 lime
- 2 tbsp. light rum
- 12 strawberries, hulled, sliced
Beat the butter and sugar together until pale and fluffy, then beat in the eggs one at a time. Stir in the flours, lime zest and lime juice, then fold in the strawberries. Divide between 16 cupcake liners and place onto a baking tray, then bake at 180C for 20-25 minutes or until golden brown and risen or until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes then cool on a wire rack.
Beat the butter and sugar together until light and fluffy, then stir in the lime zest and rum. Spoon over the cakes, then top with slices of strawberry.