Ingredients

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100 gm butter
100 gm castor sugar
grated rind 1 sweet lime
2 eggs
100 gm flour
1 tsp baking powder

Filling

2 tbsp sugar syrup
4 tbsp chopped prepared fruit
1 tbsp candied ginger

Topping

125 ml whipped cream
sprigs of mint

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Method :

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Cream butter, sugar and rind together. Gradually pour in beaten eggs. Fold in flour and baking powder.Spoon into oiled muffin moulds/ paper cases. Bake at 180 degrees C for 10-15 minutes. Cool.Scoop out the centre from the cupcakes. Combine filling ingredients and place a 1 tsp in each of the cake hollows.Top with whipped cream and mint sprigs.