This weekend we went away. Away to the land of lights and gambling, over-the-top-ness and still actually allowing smoking indoors. Ick. It was our friend Ashlei’s birthday, and we met up with her in Vegas, spending a few days (mainly) eating and going to see a Cirque show. Mr M had a little play at Roulette, and actually didn’t lose any money! He didn’t come away with much either…. but still.
But what about our poor pussycats you ask? A lovely neighbour of ours from our apartment complex came and gave them some love while we were away, so I made her a little something to say thanks! A quick inspection of the fridge and cupboards led to these little pretties.
I used the Joy the Baker method to bring out all the citrus-y flavour of the limes, rubbing the zest into the sugar to unleash all the essential oils.
Lime and Coconut Butterfly Cakes – makes about 8 (random number I know, but that’s all the eggs I had!)
zest of 2 limes
120g unsalted butter, softened
120g plain flour
1/2 tsp baking powder
50g shredded coconut
Preheat the oven to 180C/350F. Line a muffin tin with paper liners.
Rub the lime zest into the sugar, then add the butter, and cream together until light and fluffy.
Add the eggs, one at a time, mixing after each addition.
Sift together the flour and baking powder, combine with the butter mixture, then add the coconut.
Fill your prepared papers with a large scoop, or until just over 2/3 full (you want them to be slightly domed above the top of the cases when baked).
Bake for approximately 20 minutes, until lightly golden, and a skewer inserted comes out clean, then remove from the tin and allow to cool on a rack.
Make some buttercream frosting by combining together softened butter and icing sugar to taste.
Slice the tops off the cakes, then cut the removed piece in half. Add a blob of buttercream to the top of the cake, then apply the cake pieces like wings to the top!
Now I need to get me some fruits and veggies…. STAT. #vegasoverload