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1
To make the crystalized lime peel; Using a vegetable peeler, pare the rind from each lime, then carefully cut it into thin strips.
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2
Put the icing sugar and 100ml (3 1/2fl oz) water in a pan and bring to the boil, stirring.
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3
Once bubbling, add one-third of the lime peel and cook for 3-4 minutes.
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4
Remove the strips, roll them gently in caster sugar and lay them on greaseproof paper.
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5
(Don't arrange them on top of each other or they will stick together.)
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6
Repeat with the remaining peel and, once all cooked, leave to dry overnight.
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7
To make 12 cupcakes; Preheat the oven to 180C/fan 160C/ gas mark 4, and line a cupcake tin with paper cases.
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8
Using an electric mixer cream the butter and sugar until pale and fluffy.
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9
Add the eggs, slowly, one at the time.
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10
Then add the lime zest and juice, and the vanilla extract.
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11
In another bowl, sift together the flour and baking powder.
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12
Gradually add this to the butter mixture with alternate spoonfuls of buttermilk.
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13
Divide the mixture between the paper cases and bake for 25-30 minutes, until a skewer inserted into the centre of a cupcake comes out clean.
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14
Leave to cool in the tins for 5 minutes then transfer to a wire rack to cool.
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15
To make the lime syrup; Dissolve the icing sugar in the squeezed juice of the limes and set to one side until the cupcakes have cooled and are ready.
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16
Once the cupcakes have cooled, use a cocktail stick, insert small holes all over the surface of each cupcake, then spoon a teaspoon of lime syrup and allow it to soak through.
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17
To make the frosting: Put the chocolate and cream in a heatproof bowl over a saucepan of simmering water making sure the bowl does not touch the surface of the water.
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18
Heat until the chocolate is melted.
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19
Allow to cool completely.
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20
Then whisk in the butter, lime zest, juice, and icing sugar.
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21
When smooth, use a piping bag to pipe the frosting onto each cake, and decorate with a few strands of crystallized lime peel.
