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Home » Baking » Chilli Lime Cupcakes

September 17, 2014 By Janice Pattie 5 Comments

Chilli Lime Cupcakes

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Chilli Lime Cupcakes are a fusion of sweet soft cake filled with Chilli lime and Ginger Jam and topped with Chilli Lime buttercream.  It may be an unusual cupcake flavour combination, but it is one you just have to try!
Chilli Lime Cupcakes 

How is your National Cupcake Week going?  I hope you have managed to bake or eat at least one cupcake this week, if not you still have time to get baking.  On Monday I shared Salted Caramel Apple Cupcakes with you and showed you the nifty gadget from OXO Good Grips for coring cupcakes, today I invite you to get your teeth into these gloriously festive Chilli Lime Cupcakes.

These cupcakes are also cored and then filled with Chilli Lime and Ginger jam (mild) made by my friend Sheena at Galloway Chillies.  If you haven’t tried Galloway Chillies Jams then you don’t know what you are missing and you should get some ordered up immediately so you too can ‘spread a little wildfire’.

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As soon as I saw this Chilli Lime  flavoured icing sugar from Sugar and Crumbs I knew I had to have some and that it would pair perfectly with the Galloway Chillies jam.

 

Chilli Lime Cupcakes

Chilli Lime Cupcakes

Chilli Lime Cupcakes

Janice Patti e
These cupcakes are such a treat, the lime cuts through the sweetness of the jam and icing making the cupcakes taste really fresh and delicious.
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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Baking
Cuisine British
Servings 8
Calories 400 kcal

Ingredients
 

For the cupcakes

  • 125 g caster sugar
  • 125 g soft butter
  • 2 eggs
  • grated zest of a lime
  • 2 tsp squeezed lime juice
  • 150 g plain flour
  • 1 tsp baking powder

For the filling

  • 1 tsp Galloway Chillies Chilli Lime Ginger Jam (mild)

For the Icing

  • 75 g soft butter
  • 150 g Sugar and Crumbs Chilli Lime Icing Sugar
  • grated zest of  1/2 lime
  • 1 tbsp lime juice

To decorate

  • grated zest of 1/2 lime
  • Red cake sprinkles or if you are really into chilli, finely chopped fresh chilli

Instructions
 

  • Heat the oven to 180C, 
  • Using a stand mixer beat the sugar and butter together, then add the eggs one at a time, finally, add the lime juice and beat the mixture for about 3 minutes until it is light and fluffy.     
  • Spoon the mixture into eight paper cases. Bake for 20 -25 minutes until golden and when pressed on the top they feel firm. Remove from the oven and leave to cool on a wire rack.
  • Once cooled, core the cupcakes and fill with a teaspoon of the Chilli Lime and Ginger Jam. Cut the core in half and replace in the hole to cover the jam.

For the Icing

  • Beat the butter for a few minutes until light and fluffy, sift in the icing sugar, add the lime juice and zest and beat for a further few minutes until the sugar and butter is combined.  Spread the icing over the top of the cupcakes.

Decorate with grated zest of lime and red sprinkles or finely chopped chilli.

  • Sift the flour and baking powder into the butter mixture and beat until incorporated, fold in the grated lime zest.  

Nutrition

Calories: 400kcalCarbohydrates: 49gProtein: 3gFat: 21gSaturated Fat: 13gCholesterol: 94mgSodium: 195mgPotassium: 98mgSugar: 34gVitamin A: 685IUVitamin C: 0.9mgCalcium: 42mgIron: 1.1mg
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I’m entering them for Treat Petite the baking challenge for individual sweet treats run by Mr Cakeyboi and The Baking Explorer – the theme is ‘Anything Goes’.

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I was provided with the cupcake corer and icing spatula by OXO Good Grips and the Flavoured Icing Sugar by Sugar and Crumbs.  I was not paid for this review and all opinions are my own.

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Filed Under: Baking Tagged With: Chilli, cupcake recipe, easy recipe

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Reader Interactions

Comments

  1. Jen Price says

    September 17, 2014 at 12:34 pm

    These look so pretty Janice and I bet they taste really zingy!

    Reply
  2. The Kitchenmaid says

    September 18, 2014 at 3:42 am

    Wow, amazing combination – the ideal cupcakes to serve when you don't want small children to lick the icing off!

    Reply
  3. [email protected] says

    September 21, 2014 at 9:40 am

    What a great flavour pairing Janice- I'm sure these were a huge hit!

    Reply
  4. Karen S Booth says

    September 21, 2014 at 8:13 pm

    SUCH a great combo Janice and a lovely innovative recipe for National Cup Cake Week!

    Reply
  5. Stuart Vettese says

    September 26, 2014 at 7:52 pm

    Thanks for taking the time to enter Janice – a petite treat indeed!

    Reply

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Hello, I’m Janice, I live on a farm and I love to cook and bake. My aim is to be your friend in the kitchen, providing simple and delicious recipes, friendly advice, inspiration, and honest reviews. Read more on my About page.

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