Limoncello and Lime Flat Cakes

Limoncello – a divine Italian liqueur - soaked up in our own special flat cupcakes with lots of cream make for one ridiculously good dessert or a great accompaniment for afternoon tea!

Ingredients

Makes 12

Sponge

100g butter

100g caster sugar

Tiny pinch salt

2 medium eggs

100g plain flour

1 tsp baking powder

Limoncello syrup

150ml bottled/fresh lime juice

150g caster sugar

50ml Limoncello liqueur

Icing

80g butter

80g icing sugar

Pink food colouring

Cream (whipped double cream/squirty cream)

Method

-       Note: make sure eggs and butter room temp before starting!

-       Heat oven to 180C

-       Cream together the butter, sugar, salt until pale and fluffy and beat in the eggs slowly (add a little flour if the mixture starts to curdle)

-       Add in the flour or the rest of the flour - depending on whether you used some to prevent the mixture curdling!

-       Divide mixture into well greased non-stick cupcake tin tray and bake for 15-20 mins

-       Make syrup by heating the lime juice and sugar in a pan and bring to the boil; allow this to cool before you add the Limoncello liqueur

-       Once the cakes are out of the oven wait 10mins or so before you brush the syrup on top (be generous!)

-       Allow the liqueur to soak into the sponge while you make the icing: simply cream the icing sugar and butter and food colouring together (we did ours slightly differently but if you want standard butter icing then this is the format)

-       Pipe cream on top and indulge!

By Melodie Walter