(thanks to Farmersgirl Kitchen)

For the cupcakes

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

For the filling

  • 1 tsp Galloway Chillies Lime Ginger  (mild)
  • For the Icing
  • 75g soft butter
  • 150g Sugar and Crumbs Chilli Lime Icing Sugar
  • grated zest of 1/2 lime
  • 1tbsp lime juice

To decorate

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



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. 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 case. Heat the oven to 180C, 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. 

Cupcakes ready to fill with Galloway Chilli Jam

Cupcakes ready to fill with Galloway Chilli 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.

Completed Cupcakes

Completed Cupcakes

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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