… make chocolate & lime cupcakes. I made these chocolaty delights yesterday after finding the recipe on the BBC Good Food website. The recipe is for ‘easy chocolate cupcakes’, I added the lime twist based on the old-fashioned sweets Chocolate Limes. This recipe is extremely easy to follow, but I felt it was just a little too chocolaty for me so made a few adjustments. If you love bitter chocolate then go for the higher measurements on the cocoa and plain chocolate, if you like your chocolate sweet, then use the lower measurements or switch to milk chocolate instead of plain. My adaptation is as follows:

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Preheat to 180C/fan 160C/gas 4. This mix makes approx 10 muffins or 24 cupcakes.

For the cakes:

  • 100g plain chocolate , blitzed into small chunks in a food processor (don’t use one with a high cocoa content)
  • 200g self-raising flour (a little extra may be required)
  • 200g light muscovado sugar
  • 2-4 tbsp cocoa to taste (I used 4 tbsp of Green & Black’s cocoa and it was VERY chocolaty!)
  • 150 ml sunflower oil , plus a little extra for greasing
  • 100 ml soured cream
  • 2 eggs (keep ’em free-range folks!)
  • 1 tsp vanilla extract
  • zest of 1-2 limes
  • juice of 1 lime
For the chocolate topping:
  • 60-100g plain chocolate , blitzed into small chunks in a food processor (don’t use one with a high cocoa content, adjust to taste)
  • 3 tbsp light muscovado sugar
  • 2-3 tbsp sour cream
To finish:
Sieve the flour and cocoa and add the sugar. Beat the eggs and add the other wet ingredients (sunflower oil, vanilla extract, lime juice & zest and sour cream) then gradually fold into the dry ingredients. Add the blitzed chocolate chunks and mix well. At this stage I found the mixture a little bit too runny so I added about 4-5 tbsp self raising flour. The consistency should be sticky rather than runny; it should spoon into the cupcake cases rather than pour. Pop on the oven for about 20 minutes. The cakes are done when you can insert a cocktail stick into them and it comes out (just about) clean. Leave them to cool on a wire rack.
Gently heat all of the ingredients for the chocolate topping in a small saucepan until the chocolate is melted and the mixture is smooth. Remove from heat and allow to cool for 10-15 minutes. Pour a teaspoon of the topping onto the cupcake and sprinkle the crushed chocolate limes on top. Unfortunately I couldn’t seem to find chocolate limes in the shops, so I used lime zest to decorate instead. There are a number of online retailers that sell chocolate limes, including chocolatebuttons.co.uk.
I have made a stash of these for a birthday party this weekend, which brings me to my little money saver this evening. My good friend Janine is celebrating her 30th birthday on Friday, and rather than having an expensive bash, she’s invited a few of her nearest and dearest to her favourite spot in Scotland, a little village called Findhorn, on the north east coast for a beach party and camping. Okay, maybe it isn’t everyone’s idea of fun, but camping out makes weekend trips so much more affordable and flexible. My husband and I are heading up for one night, whilst others are there for a long weekend.
Luckily I love camping, and might just borrow this idea for my own birthday celebrations. And when life hands you lemons…
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