• Heat the oven to 180C, 
• 125 grams caster sugar, 125 grams soft butter, grated zest of a lime, 2 teaspoon squeezed lime juice, 2 eggs
  Using a stand mixer beat the sugar and butter together, then add the eggs one at a time, finally, add the zest and juice of the lime and beat the mixture for about 3 minutes until it is light and fluffy.     
• 150 grams plain flour, 1 teaspoon baking powder
  Sift the flour and baking powder into the butter mixture and beat until incorporated, fold in the grated lime zest.  
• 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.
• 4 teaspoon Chilli Jam
  Once cooled, remove a core of cake from the cupcakes and fill with 1/2 teaspoon of the Chilli Jam. Cut the core in half and replace the top half in the hole to cover the jam.

For the Icing

• 75 grams soft butter, 150 grams Icing Sugar, grated zest of  1/2 lime, 1 tablespoon lime juice
  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.

• Red cake sprinkles, grated zest of 1/2 lime
  Decorate with lime zest and red cake sprinkles or if you are a real chilli head you can add some chilli flakes or fresh chopped chilli.