Cupcakes

• Preheat oven to 160C
• In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes.
• Next combine all of the wet ingredients (except the butter) in a large jug and whisk well.
• Add softened butter into dry ingredients and mix until the batter appears grainy with a sand-like texture to it. Next, add wet ingredients in a slow and steady stream to the bowl until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
• Zest 1 lime into the mixture along with green and yellow food gel and fold in gently.
• Bake for 20 min or until a toothpick inserted comes out clean.
• Allow to cool completely before frosting.
• While cupcakes are baking and cooling prepare your buttercream frosting by adding coconut essence in a large mixing bowl with frosting and mix well.
• Use an apple corer or a sharp knife to create a hole in the centre of the cupcake and fill with lime zest
• Frost your cupcakes using an open star tip in a swirl. Finish off with a generous zest of coconut and lime zest. Pop a wedge on the side.
• Any questions, or if I've left something out, feel free to ask!