Lime and Raspberry cupcakes with ginache raspberry syrup

Yes, this is what dreams are made of. Our amazing friend Rose Adam from The Middle Store has created this delicious recipe featuring our Ginache.

Summer baking is sorted. Make sure you check out @themiddlestore on Instagram and pay them a visit next time you're in the area!



300gm Unsalted Softened Butter

2 tablespoons vanilla bean paste

1.5 cups caster sugar

Zest of 3 limes

4 eggs

3 cups self raising flour

1 teaspoon baking powder

1.5 cups milk

Raspberry buttercream

1 cup nuttalex

3.5 cups icing sugar

1.5 cups freeze dried raspberry powder

2 tablespoons of milk

1 teaspoon vanilla bean paste

Ginache syrup

1/2 cup sugar

1 cup frozen raspberries

1/4 cup water

2 tablespoons Ginache (Start with this amount and taste and adjust as needed)


Step 1Preheat oven to 165 degrees and line a 12 hole muffin tin
Step 2Cream butter and sugar together until pale and fluffy (approx 8 minutes)
Step 3Add vanilla, zest and eggs, one at a time until fully incorporated.
Step 4Gently fold in baking powder and flour and milk and mix until smooth
Step 5Divide the batter evenly between each muffin holes, and bake for 12-15 minutes until skewers come out clean. Set aside to cool
Step 6Place sugar, water and raspberries in a small saucepan and place on medium heat and bring to boil.
Step 7 Reduce to a simmer for about 20 minutes, stirring every few minutes.
Step 8Remove from heat and run through fine strainer, you'll want to remove the seeds. Place in bowl and set aside.
Step 9Once cooled, stir in ginache, adding more to your taste.Set aside.
Step 10Using a mixer with a paddle attachment, mix the icing sugar, butter and raspberry powder until fluffly and creamy.
Step 11Mix in the milk which will loosen and soften the buttercream. 
Step 12Top each cupcake with about 2-3 tablespoons of buttercream, using a spoon make a little indent on top.
Step 13Pour about 2 tablespoons of syrup on top and enjoy with a cheeky ginache and tonic.