coconut lime cupcakes

I found this recipe in a Donna Hay magazine recently. The recipe grabbed my attention because the main ingredient is on my top five favorite food list – coconut. Not to mention coconut and lime epitomize summer. And it certainly is feeling very tropical here in Florida. I’ve tested this recipe a few times and tweaked it a little. The result is always the same – these cupcakes are bloody delicious. They’re really moist with a very soft crumb. The icing, a sweet and tart simple glaze. These would make a perfect addition to a party. If you do serve them at your next soiree, they’d be fabulous served with Champagne. I didn’t do anything too flash with decorating them simply because I don’t like fiddly food, just a little sprinkle of toasted coconut was enough.

coconut lime cupcakes

coconut lime cupcakes

coconut lime cupcakes

  •  1 1/3 cup all purpose (plain) flour
  • 2 teaspoons baking powder
  • 3/4 cup granulated (white) sugar
  • 2/3 cup shredded sweetened coconut
  • pinch of salt
  • 1 stick (1/2 cup) softened butter
  • 1/2 cup coconut milk
  • 3 egg whites
  • 1/2 to 1 teaspoon coconut flavoring, optional

LIME ICING

  • 1 1/4 cups confectioner’s (icing) sugar
  • 2 tablespoons coconut milk, approximately
  • 2 tablespoons lime juice
  • 1/3 cup toasted shredded sweetened coconut
  1.  Preheat oven to 280°F (140°C) – yes, the temp is correct – these are cooked in a very slow oven. Grease 12-hole muffin pan; line with cupcake liners.
  2.  Place flour, baking powder, sugar, coconut and salt in a large bowl of electric mixer. Beat on medium until combine. Add butter and beat for 1 to 2 minutes or until mixture resembles fine crumbs.
  3.  Whisk coconut milk, egg whites and coconut flavor a in small bowl.  Gradually add to flour mixture. Beat 1 to 2 minutes or until combined. Spoon mixture into cupcake liners until about half full. Bake 25 to 30 minutes or until cooked when tested with a skewer and lightly browned on top. Let stand in pan 5 minutes before transferring to a wire rack. Cool completely.
  4.  To make the lime icing, whisk icing sugar, coconut milk and juice in a small bowl until smooth. Adjust the consistency by adding more or less coconut milk or lime juice. You want the icing to be the consistency of semi-melted ice cream. Spread over cupcakes and sprinkle with coconut while icing is still liquid. Let stand until icing is set. Makes 12.

 

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