Persian Lime Cupcakes:

Cook Time        15 min

Temp                350°

Number            12

Prep Time         20 min

Ingredients for cupcakes:                   

• 1 ¾ C plain all-purpose flour
• 2/3 C Persian Lime EVOO
• 4 limes, juiced & zested to yeild 1/3 C
• 1 ½ t baking powder
• 1 C brown sugar
• ½ C coconut milk (do not use lite)
• 3 large eggs
• ¼ t baking soda
• pinch of salt      

Ingredients for Lime Butter Cream Frosting:

• ½ C butter (1 stick) room temperature
• 3 C + 3 T confectioner's sugar, sifted
• Zest and juice from 1 lime
• 1 t lime syrup (optional)
• 1 T coconut milk

Preparation:

1. Preheat oven to 350° and line muffin tray with paper liners.
2. Place zest into bowl with brown sugar and use fingertips to rub zest into sugar. Once well combined, add the juice, coconut milk, eggs and Lime oil and whisk until smooth.
3. Pour batter into the prepared muffin tray and bake for 15 min until golden brown and tester comes out clean. Leave to cool in pan for 10 min on a wire rack before removing.
4. To make the frosting, beat the butter and lime zest in an electric mixer with paddle attachment at medium speed until creamy. Switch to low speed and gradually add confectioner's sugar alternately with the lime juice, syrup and coconut milk until blended smooth.