- 250g butter
- 350g sugar
- 4 eggs
- Zest of 1 lime, grated
- 350g self-raising flour
- 50ml milk
- Pinch of salt
For the syrup
- Zest of 1 lime, finely sliced
- 100ml water
- 100g sugar
- Juice of 1 lime
To make the cupcakes: Pre-heat the oven to 180°C/160°C fan/Gas Mark 4.
Cream the butter with the sugar and beat until light and airy. Add the eggs one by one, beating thoroughly. Add the grated lime zest, sift in the flour and salt and mix together. Finally beat in the milk.
Divide the mixture evenly between the cups in the muffin tray and bake for 20 to 25 minutes until well risen and the centres spring back when pressed.
To make the syrup: Place the lime zest and water into a saucepan and bring to the boil. Add the sugar and lime juice and boil for 2 minutes.
Remove the cupcakes from the tray and allow to cool. Drizzle with syrup and serve.