Juniper Berry Lime Cupcakes with Lime and Jasmine Icing
These juniper berry lime cupcakes are zingy, citrusy and bursting with beckoning springtime. The sponge is infused with zesty lime and earthy juniper berries, and it's topped with a sweet lime and jasmine frosting.
2teaspoonsjuniper berriescrushed in a pestle and mortar until fine
3tablespoonslime juice
For the lime and jasmine icing
¼cup(80g) butterat room temp
1 1 /2tablespoonsFentimans Sparkling Lime and Jasmine drinkor substitute lime juice
2cups(250g) powdered icing sugar
zest of 1 limedivided
Instructions
For the juniper berry lime cupcakes
Preheat oven to 180C/350F. Grease or line a muffin tin.
Beat the butter and sugar together with an electric whisk or stand mixer until light and fluffy, then beat in the lime zest.
Beat in the eggs, one at a time, beating well after each one.
Sift in the flour and baking powder and add the crushed juniper berries (there will only be a small pinch) and gently combine. Stir in the lime juice, but don’t overmix.
Spoon the mixture into the muffin cases, filling each ¾ full.
Bake for 20 minutes or until an inserted skewer comes out clean.
Allow to cool for a few minutes in the tin and then transfer to a wire rack to cool completely.
For the icing:
Beat the butter until smooth, then add the Fentimans Sparkling Lime and Jasmine drink (or lime juice), icing sugar and ½ a teaspoon of the zest and beat until smooth. If necessary, add more drink or icing sugar to reach desired consistency. Top the completely cooled cupcakes with the icing and sprinkle with the remaining lime zest.