Hibiscus Lime Cupcakes are a delightful treat that combines the floral notes of hibiscus with the zesty brightness of lime. These cupcakes are not only visually stunning but also bursting with flavor, making them perfect for any occasion. Whether you’re hosting a summer gathering or simply indulging in a sweet snack, these cupcakes will surely impress your guests. Below, you’ll find the ingredients and a detailed step-by-step process to create these delicious Hibiscus Lime Cupcakes.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup buttermilk
- 2 tablespoons dried hibiscus flowers
- 1 tablespoon lime zest
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons lime juice
- 1 tablespoon dried hibiscus flowers (for decoration)
Instructions
Step 1: Prepare the Hibiscus Infusion
In a small saucepan, bring 1 cup of water to a boil. Add the dried hibiscus flowers and let them steep for about 10 minutes. Strain the mixture to remove the flowers and set the hibiscus tea aside to cool.
Step 2: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 4: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Step 5: Add Eggs and Flavorings
Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract and lime zest.
Step 6: Combine the Mixtures
Gradually add the dry ingredients to the wet mixture, alternating with the cooled hibiscus tea and buttermilk. Start and end with the dry ingredients, mixing until just combined.
Step 7: Fill the Cupcake Liners
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Step 8: Bake the Cupcakes
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Step 9: Prepare the Frosting
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth. Add the lime juice and beat until fluffy.
Step 10: Frost the Cupcakes
Once the cupcakes are completely cool, frost them generously with the lime buttercream. For a decorative touch, sprinkle dried hibiscus flowers on top.
FAQs
Can I use fresh hibiscus flowers instead of dried ones?
Yes, you can use fresh hibiscus flowers, but make sure they are edible and properly cleaned. The flavor may be slightly different compared to dried flowers.
How can I store leftover cupcakes?
Store leftover Hibiscus Lime Cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I make these cupcakes gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum for the best texture.
What can I use instead of buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing ½ cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using.