Makes 12 cupcakes

For the lime cupcake:

80g unsalted butter, softened

280g caster sugar

240g self-raising flour

1tsp bicarbonate of soda

240ml milk

2 eggs

Zest of 2 limes

Zest of 1 lemon

Green food colouring

For the buttercream:

600g icing sugar

300g unsalted butter, softened

Juice and zest of a lemon

Juice and zest of a lime

Green and yellow food colouring

100g dark chocolate

1. Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a cupcake tray with 12 cupcake cases.
2. In a large mixing bowl, beat together all the dry ingredients, the zest of 2 lime, 1 lemon and the butter together until a sandy texture.
3. In a jug, whisk the milk and eggs together, slowly stream into the butter mix to form a smooth batter. Spoon the batter in the lined cupcake tray.
4. Bake for 15-20 minutes. Once baked allow to cool completely.
5. Using an electric mixer beat together the icing sugar and softened butter until light and fluffy. Separate the buttercream into 2 bowls. In one of the bowls, add the juice and zest of one lime. If the mix seems too loose, add in some extra icing sugar. Colour the buttercream a bright green.
6. Add lemon juice and yellow food colouring to the other bowl and combine.
7. Using two separate piping bags with star nozzles, pipe on a swirl of the lime buttercream first and then top with a swirl of the lemon buttercream.
8. Melt the dark chocolate in a small bowl over simmering water. Spoon a small spoonful on the top to give the effect of a ‘Loop The Loop’.

Per serving:

652kcals, 29.6g fat (18.5g saturated), 94.8g carbs (77.3g sugars), 4.6g protein, 1g fibre, 0.314g sodium