Juniper Berry Lime Cupcakes with Lime and Jasmine Icing
For the juniper berry lime cupcakes
  • 125g (½ cup) unsalted butter, softened
  • 125g (⅔ cup) caster sugar
  • zest of 1 lime
  • 2 organic free range eggs
  • 125g (1 ¼ cup) plain (all purpose) flour
  • 1½ teaspoons baking powder
  • 2 teaspoons juniper berries, crushed in a pestle and mortar until fine
  • 3 tablespoons lime juice
For the lime and jasmine icing
  • 80g (1/4 cup) unsalted butter, softened
  • 1 1 /2 tablespoons Fentimans Sparkling Lime and Jasmine drink (or substitute lime juice)
  • 250g (2 cups) powdered icing sugar
  • zest of 1 lime, divided
For the juniper berry lime cupcakes
  1. Preheat oven to 180C/350F. Grease or line a muffin tin.
  2. Beat the butter and sugar together with an electric whisk or stand mixer until light and fluffy, then beat in the lime zest.
  3. Beat in the eggs, one at a time, beating well after each one.
  4. Sift in the flour and baking powder and add the crushed juniper berries (there will only be a small pinch) and gently combine. Stir in the lime juice, but don’t overmix.
  5. Spoon the mixture into the muffin cases, filling each ¾ full.
  6. Bake for 20 minutes or until an inserted skewer comes out clean.
  7. Allow to cool for a few minutes in the tin and then transfer to a wire rack to cool completely.
For the icing:
  1. Beat the butter until smooth, then add the Fentimans Sparkling Lime and Jasmine drink (or lime juice), icing sugar and ½ a teaspoon of the zest and beat until smooth. If necessary, add more drink or icing sugar to reach desired consistency. Top the completely cooled cupcakes with the icing and sprinkle with the remaining lime zest.
Recipe by Veggie Desserts at