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Lime Cupcakes by Natalie H, In the Night Sky(blog)
48 mini muffins OR 24 Regular Muffin
Pre heat oven to 180 degrees or 160 degrees fan forced.
Line muffin tin with cupcake cases (This recipe uses mini ones).
Beat the butter in an electric mixer for a minute or two, add Natvia and mix it with the butter until creamed. Add in the lime zest and lime juice and beat for another minute before adding in the eggs, one at a time.
Next, add a third of the flour, followed by half the milk and then repeat until both ingredients are completely added. Fill your cupcake cases 3/4 way full and then bake the cupcakes for 15 minutes or until cooked.
For the frosting, beat the butter and Natvia icing together before adding in the lime juice
Frost your cupcakes and decorate with lime zest.
If you are after a healthy treat use wholemeal flour or gluten free.
Adjust lime juice and lime zest quantity as per your taste.
If you want you can substitute milk to a dairy free variety.
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