Every summer the grocery store puts packs of little sponge cakes in the produce department right next to the strawberries. That and a little whipped cream is a really tasty little treat.
Just don’t read the ingredients on the bottom of the package.
We decided to make our own, but in a more portable format so we could take them to a party. And since we weren’t planning to put fresh berries on them we could consider other flavors. Lime sounded like a good idea. It was.
Ingredients
2 eggs
2 teaspoons vanilla
½ teaspoon salt
2 teaspoons baking powder
2 cups sugar
1 cups milk
2 tablespoons butter
2 cups flour
(pictures below show double recipe – four tins, 48 total cupcakes)
Frosting
lime buttercream frosting (click link for recipe)
– or –
cherry lemon buttercream frosting (click link for recipe)
Directions
Combine the eggs, vanilla, salt and baking powder and beat well.
Add the sugar and mix well.
Heat the milk until it just starts to boil, remove from heat and stir in the butter until it melts. Add to the rest of the ingredients and mix.
Add the flour and beat on high for two minutes.
Line a muffin pan with paper cups and fill them two-thirds full.
Bake at 400° for 18-20 minutes. Remove finished cupcakes from the pan and allow to cool before frosting.
If you’re using the lime buttercream, top with a little lime zest.
And that’s it.
Ingredients
- 2 eggs
- 2 teaspoons vanilla
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2 cups sugar
- 1 cups milk
- 2 tablespoons butter
- 2 cups flour
Instructions
Combine the eggs, vanilla, salt and baking powder and beat well.
Add the sugar and mix well.
Heat the milk until it just starts to boil, remove from heat and stir in the butter until it melts. Add to the rest of the ingredients and mix.
Add the flour and beat on high for two minutes.
Line a muffin pan with paper cups and fill them two-thirds full.
Bake at 400° for 18-20 minutes. Remove finished cupcakes from the pan and allow to cool before frosting.
