Green Cupcake

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150 g butter, room temperature

150 g caster sugar

2 eggs

160 g plain flour

½ lime zest

1 teaspoon baking soda

pinch of salt

1 teaspoon green food colour

170 ml sour cream

1 teaspoon white vinegar

70 g butter (icing)

300 g icing sugar (icing)

150 g cream cheese (icing)

½ lime juice (icing)


1. Preheat oven to 180C/350F. Line 12-hole muffin tin with paper cases. In a mixing bowl using electric mixer cream together the butter and sugar.

2. Stir in the food colour and mix, until you have dark green thick paste. Mix in the eggs and white vinegar. Stir in the half of the sour cream. Sift the flour and baking soda into a bowl. Gradually fold in the flour and pinch of salt. Add second half of the sour cream. Stir well using metal spoon until smooth and combined.Spoon the mixture into paper cases to 2/3 full.

3. Bake for 20 minutes or until firm to the touch. Cool on wire rack to.

4. To prepare the icing.Cream the icing sugar and butter in a mixing bowl with electric mixer. Stir in the lime juice and cream cheese mix and leave in refrigerator for half an hour. Spoon icing into a piping bag and pipe onto cupcakes. Decorate with grated lime zest.

Bon Appetit!

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