Major Modification
I highly suggest changing the lime on the bottom of this recipe. It doesn’t matter how thin you cut these they are basically a raw lime on the top. Every person I gave one too they just peeled lime off top to eat cupcake. I also don’t think the lime even looks that pretty. If you really want to keep the lime I suggest using candy limes. see below)
![76B33CD2-3A15-429D-AA52-D97E2280780A 76B33CD2-3A15-429D-AA52-D97E2280780A](https://www.kitchensmidgen.ca/wp-content/uploads/2022/03/76B33CD2-3A15-429D-AA52-D97E2280780A-scaled.jpeg)
- Cut limes so almost translucent (a mandolin works well)
- In a saucepan set over high heat add 1/2 cup (125g) sugar and 1/4 cup (60ml) water and bring to simmer
- Whisk until sugar is completely dissolved
- Pour about 1 tablespoon into cupcake liner
- Add lime slice on top of syrup
- Add another tablespoon on top of lime
NOTE - I recommend using cupcake liners with foil inside - will be much easier to pop cupcakes out
Suggestions for Cake
![694F6178-8FAD-4A9E-A0BA-A11D56730993](https://www.kitchensmidgen.ca/wp-content/uploads/2022/03/694F6178-8FAD-4A9E-A0BA-A11D56730993-scaled.jpeg)
- I added the zest of one lime (about 1 tablespoon) to cake batter. I wanted more lime flavour to come through
- Ensure egg is at room temperature
- I suggest creaming butter and sugar BEFORE egg and adding flour
- using a cookie scoop will ensure you have equal portions
- I decided to add 1/2 tablespoon of lime curd to the centre of each cake prior to baking
KeyLime Filling
![EC20FDD1-B5BB-441A-B735-583F34519447](https://www.kitchensmidgen.ca/wp-content/uploads/2022/03/EC20FDD1-B5BB-441A-B735-583F34519447-scaled.jpeg)
- ensure eggs and cream are at room temperature
- limes vary in size so I think it is important to have a more accurate measurement
- 1.5 tablespoons zest/1/4 cup lime juice
3. You don’t need to use a beater to mix filling- just aggressively by hand mix all ingredients
Cookie Topping
![FD1F42AE-311D-4683-9F7C-F6F15C568295](https://www.kitchensmidgen.ca/wp-content/uploads/2022/03/FD1F42AE-311D-4683-9F7C-F6F15C568295-scaled.jpeg)
I used President Choice lemon meringue cookies. They were a nice complement to cupcake. Whatever cookie you decide to use make sure flattest side is up so when you flip cupcake, they sit even and straight
NOTE - I only needed to bake my filling about 10-12 min to set fully
The Results
My rating of this recipe is 4 out of 5. I would definitely make again BUT would change lime on bottom as per my suggestions OR omitt completely and add a sliver of lime on whipping cream when served.
For an extra blast of lime I added 2 tablespoons of lime curd to my whipping cream.
This is a community cookbook club where we want to see your photos of your end result. Don't forget to tag your photos on instagram with @smidgencookbookclub or post your photo on our facebook Bake Along with Smidgen
![14889614-61E4-440B-88E8-85BEA8A8347B 14889614-61E4-440B-88E8-85BEA8A8347B](https://www.kitchensmidgen.ca/wp-content/uploads/2022/03/14889614-61E4-440B-88E8-85BEA8A8347B-scaled.jpeg)
![6510C227-09BC-4882-BE1E-CDE687188193 6510C227-09BC-4882-BE1E-CDE687188193](https://www.kitchensmidgen.ca/wp-content/uploads/2022/03/6510C227-09BC-4882-BE1E-CDE687188193-scaled.jpeg)
LOOK FOR THE BIG RED BARN
4675 Line 3
St. Marys, On
HOURS
Call in advance
647 393 3821