Strawberry Almond and Lime Cupcakes
Serves: 12
  • -For the cupcakes
  • 140g unsalted butter, softened
  • 140g caster sugar
  • 85g ground almonds
  • 3 eggs, beaten
  • 140g plain flour
  • 1 tsp baking powder
  • Zest of 1 lime
  • 1 tbsp milk
  • 150g strawberries, hulled and chopped into chunks
  • -For the frosting
  • 75g unsalted butter, softened
  • 120g full fat cream cheese
  • 420g icing sugar, sifted
  • Juice of ½ a lime
  • 6 strawberries, sliced in two to decorate
  1. Preheat the oven to 180oc/160oc fan and line a muffin tin with 12 paper cases.
  2. In a large bowl, beat together the butter and sugar using a handheld mixer until pale and creamy. Add the almonds and beat to combine then add the beaten eggs a little at a time.
  3. Add the flour and the baking powder and briefly beat into the cupcake mixture before adding the lime zest and milk. Beat again then fold through the strawberries.
  4. Divide the mixture between the 12 cupcake cases then bake in the oven for 20 to 25 minutes until golden brown. Remove from the oven to cool slightly then place the cakes on a wire rack to cool completely.
  5. To make the frosting, beat the butter and cream cheese together in a large bowl for 1 minute until creamy. Add half the icing sugar and beat for 1 minute until pale and creamy, then add the remaining icing sugar and beat until well combined .Add the lime juice and beat until soft.
  6. Scoop the frosting into a piping bag fitted with a round nozzle and pipe a large blob onto each cupcake. Top with half a sliced strawberry and serve. Cupcakes will keep for up to three days in an airtight container.
Recipe by Victoria Sponge Pease Pudding at