16 March 17
Lime cupcakes with Pinot Gris cream cheese icing
Give your favourite lime cupcakes an update with the Sileni Pinot Gris cream cheese icing. Loaded with citrusy lime flavours, these cupcakes are deliciously divine and perfect for any occasion.
Serves: 12 cupcakes
Wine recommendation: Cellar Selection Pinot Gris
150g (5.2oz) unsalted butter
150g (5.2oz) caster sugar
2 large eggs
175g (6oz) self raising flour
1tsp baking powder
Cream cheese icing
115g (4oz) unsalted butter
500g (4C) icing sugar
225g (8oz) cream cheese
60Ml (1/4C) Sileni Cellar Selection Pinot Gris wine
lime and mint leaves to garnish
Preheat oven to 170⁰C/325⁰F. Set twelve cupcake lines on a baking tray.
Beat the butter and sugar together with an electric mixer until the texture is pale and creamy. Add eggs, one at a time, and keep on mixing until everything is well combined. Add the zest of two limes and mix again until smooth and fluffy.
Sift in half of the self-raising flour and baking powder in the butter and egg mix and fold everything carefully together. Add the remaining half of the dry ingredients and fold gently again until the mixture is fully combined.
Spoon the cupcake batter evenly between the cupcake cases, leaving one-third from the top of the liner. Bake in the oven for approximately 20 minutes. Set aside to cool down for half an hour.
While the cupcakes are cooling down, make the Pinot Gris cream cheese icing. Beat the butter, cream cheese, icing sugar, vanilla, and wine together until the icing is creamy and smooth. If the icing is too thick add an extra tablespoon of wine into the icing. Spoon the icing into a piping bag and pipe the mix onto cupcakes. Garnish with slices of lime and mint leaves serve.
To find out more Pinot Gris suited recipes, click here.