Monday, February 25, 2013

Coconut Cupcakes with Lime Frosting

Coconut cupcakes with lime frosting
I don't know about you guys but I'm very tired of this winter weather and have been wishing I was on a beach lately. To satisfy a little bit of my beach craving I decided to make some delicious cupcakes that in no way make me want to wear a bathing suit. Ironic, I know. Regardless, these cupcakes are a crowd pleaser and are super delicious. 
1 3/4 c flour
2 t baking powder
1/2 t salt
1/2 c packed sweetened shredded coconut
1 1/2 sticks of butter, softened
1 c sugar
1/3 c brown sugar
2 eggs, plus 2 egg whites
3/4 c unsweetened coconut milk*
1 1/2 t vanilla extract
2 sticks butter
5 1/2 c powdered sugar
2 T fresh lime juice (about 1 1/2 small limes)
pinch of salt
zest of one small lime
green food coloring 
1. Preheat oven to 350 degrees. Line muffin tin with paper liners.
2. Cream the butter and sugars together in a large bowl. Add eggs, beating well after each addition.
3. Reduce speed to low and coconut milk and vanilla extract. 
4. After you have all the wet ingredients in, add the salt and baking powder. Slowly add in the flour. Once it is mixed, add in the shredded coconut. 
5. Spoon mixture into muffin tins until they are about 3/4 full. It should make around 15-16 cupcakes. 
6. Bake for 18-22 minutes until a tester comes out clean. 
7. Cool on wire racks. 
1. After the cupcakes have cooled, cream butter in a large bowl using a mixer. Beat until fluffy.
2. Add in the salt, lime juice, and lime zest. 
3. Slowly add in the powdered sugar, one cup at a time. At five cups, do a taste check and see if you want any more lime. 
4. Add in a few drops of green food dye to make it look more limey. 
5. Frost cupcakes and garnish with lime slices. 

*Unsweetened coconut milk is usually found in the ethnic sections of the grocery store.


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