Lime Custard Mini Cakes

Preheat oven to 190 degrees celsius.
Prepare and line muffin pans with large cupcake cases.

Cream until light and fluffy:
150 grams soft butter 
1 cup caster sugar
Add 2 eggs and beat well.

Mix in 2 teaspoons finely grated lime zest
1/4 cup fresh lime juice
and 2 1/2 cups self raising flour sifted with 1 tablespoon of custard powder.
Mix 
Then add 1/2 cup milk.
Mix again.
Spoon into cases, bake for 12 - 15 minutes until lightly golden.
When cold ice.

Custard Lime Icing:

Beat until creamy:
80 grams softened diced butter
2 cups icing sugar
1 tablespoon custard powder 
1/4 cup fresh lime juice.

Add milk by the tablespoon to consistency required for spreading or piping.



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