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Preheat the oven to 350 Fahrenheit and line a muffin tray with paper liners.
Place the zest into a bowl along with the brown sugar and using your fingertips rub the zest into the sugar. Once combined add the juice, coconut milk, eggs and Fustini’s Persian Lime Olive Oil and whisk to combine. Add the flour, baking soda and baking powder to the mixture and whisk until smooth.
Pour the batter into the prepared cupcake tray and bake for 15 minutes or until golden and a cake tester comes out cleanly. Leave to cool in the pan for 10 minutes before removing and cooling on a wire rack.
In an electric mixer with the paddle attachment combine butter, confectioners’ sugar, lime zest, lime juice, Lime syrup if using and coconut milk. Mix until wel combined. Chill 15 minutes and spread on top of cooled cupcakes.
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