How to pipe icing It’s all about holding the bag correctly. Don’t overfill it, then knot or twist it at the end and cup your palm round the full end, with the knot or twist between the base of your thumb and forefinger. Squeeze with the whole of your palm and keep it even as you pipe in concentric circles. We always use disposable icing bags (from lakeland.co.uk and good cook shops), which eliminate painful washing up.
- 125g (4½oz) unsalted butter, softened
- 125g (4½oz) light muscovado sugar
- 2 large free-range eggs
- zest 1 lime
- 125g (4½oz) self-raising flour, sifted
- 65g (2½oz) dulce de leche (we used Carnation Caramel)
- for the frosting:
- 300g (10oz) full-fat Philadelphia
- 300g (10oz) dulce de leche (as before)
- 25g (1oz) icing sugar
- juice and zest 1 lime
- ½tsp sea salt
- edible glitter, to decorate (we used edible stars from Lakeland)
- you will need:
- 24-hole mini muffin tray, lined with paper cases
- piping bag
Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Cream the butter and sugar together until light and fluffy, then gradually beat in the eggs, whisking well after each addition. Fold in the lime zest, flour and a pinch of salt until smooth. Working quickly, spoon 1tsp of the mixture into each muffin case, then top with a small blob of dulce de leche. Cover this with the rest of the mixture then cook in the oven for 15 to 20 minutes, until the cakes are risen and springy. Remove from the oven, transfer the cakes to a wire rack and allow to cool.
To make the frosting, beat the ingredients together with a spatula until smooth and creamy. Transfer to a piping bag, then pipe swirls onto each cake, and decorate with sprinkles. These are best served on the day they’re made, but will keep for 2 to 3 days in an airtight container.
Top Tip for making Sticky Toffee and Lime Cupcakes with Salted Caramel Frosting
The cakes freeze un-iced for up to a month if you want to save a few for another time. Bring back to room temperature before piping