Preheat your oven to 180°C (160°C fan)/350°F/Gasoline Mark 4.

Line a 12-cup muffin tin with paper liners or grease with butter.

In a big bowl, whisk collectively the flour, granulated sugar, baking powder, and salt.

250 g plain flour, 150 g granulated sugar, 2 tsp baking powder, 1/2 tsp salt

In one other bowl, beat the eggs, then add the milk, cachaça, melted butter, lime zest, and lime juice. Combine till properly mixed.

2 massive eggs, 125 ml milk, 75 ml cachaça, 100 g unsalted butter, 2 massive limes

Steadily add the moist elements to the dry elements, stirring gently till simply mixed. Watch out to not overmix; a couple of lumps are okay.

Divide the batter evenly among the many 12 muffin cups.

Bake within the preheated oven for 20-25 minutes, or till a toothpick inserted into the centre of a muffin comes out clear.

Take away from the oven and permit the muffins to chill within the tin for five minutes, then switch to a wire rack to chill fully.

In a small bowl, whisk collectively the powdered sugar and sufficient lime juice to attain a drizzling consistency.

100 g powdered sugar, 3 tbsp lime juice

Drizzle the glaze over the cooled muffins.

For an added contact, flippantly sprinkle the tops of the glazed muffins with granulated sugar. It will mimic the sugar within the conventional Caipirinha and add a slight crunch.

2 tbsp granulated sugar