Lime coconut cupcakes

Posted on: April 22nd, 2012 by admin 4 Comments

I love coconut, fresh especially, but I love to bake with it too.  Beans doesn’t like it in cooking much, so I don’t use it too often, but lately he’s not eating treats at all, so I made these for myself and some girlfriends.  I’ve made them lots of times with lemon or lime, so you can always change out your citrus, lime and coconut do work well together though!  These are so good, they are light, slightly crisp just around the top edge, the lime is not overpowering and the coconut is chewy and delicious.

 

  • 150g (2/3 c) unsalted butter, softened
  • 1 c granulated sugar
  • 2 eggs at room temperature
  • 1 tsp grated lime zest
  • 1 Tbsp fresh lime juice
  • 1/2 tsp vanilla extract
  • 1 c all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 c milk
  • 3/4 c desiccated coconut

Grease 12 muffin tins or line with paper muffin cups and preheat oven to 180ºC (350°F).

Cream together the butter and sugar in a large bowl with an electric mixer or by hand. Beat in the eggs one at a time and then add in the lime zest, juice, vanilla and mix well.

In a separate bowl, sift together the flour, baking powder and salt.  Add the dry ingredients to the wet, alternating with the milk, until combined. Mix in the coconut. Spoon the mixture into the muffin tins, to about two thirds full. Bake for 20 – 25 minutes, or until a toothpick inserted in the centre of a cupcake comes out clean. Allow them to cool completely on a wire rack before icing.

Lime coconut buttercream frosting:

  • 1/2 c butter, at room temperature
  • 1/2 tsp vanilla extract
  • 1/2 tsp coconut extract (optional)
  • 3 c powdered/icing sugar
  • 2 Tbsp fresh lime juice
  • 3/4 cup coconut, decorating the tops of the cupcakes

In a medium bowl, beat butter, vanilla, and coconut extract until creamy. Add powdered sugar 1 cup at a time, alternating with lime juice, beating until smooth and combined. Ice the cupcakes as generously as you like and then sprinkle with coconut.

The unfrosted cupcakes can be stored in an airtight container in the freezer for up to six weeks. Freeze the frosting separately. When defrosting the cupcakes, keep them in the container so that condensation forms on the outside of the package, not the cupcakes.

Recipe modified from Style at home.

Song for this recipe:

“Video games” – Lana Del Rey Video Games - Born to Die

Lana Del Rey is a dreamy singer, she sounds a little sad, but I’m not sure if she just finds being moody cool.  In any case I love her voice and her songs are enjoyable in lots of ways.  I can see this being a big summer album.  It’s relaxed, but interesting, perfect for baking treats on a Sunday and then eating them in front of the telly while playing video games!  (I’ve heard she’s a mess live, but she’s gorgeous, so it must still be quite a show).

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4 Responses

  1. Would not mind a bite of these beauties :D

    Cheers
    Choc Chip Uru

  2. zombiesgirl says:

    I love coconut and lime, love, love, the only thing I may love slightly more is coconut and pineapple.
    I also like how you haven’t gone out of control with the frosting, I’m just one of those strange people for whom it’s more about the cake and not the topping. :)

  3. admin says:

    Yes! I’m with you zombiesgirl I prefer icing as an accompaniment, not a whole mouthful. :)

  4. Joh S says:

    BONJOUR!!!!!Isn’t LDR amazing. I hadn’t found another lover of her songs. Her blue headbandy thing in that clip made me buy that gold one for the wedding.
    Why is Beans off the cake? Makes me sad. Wish I was there to eat his portion and pretend to play video games with you. Thanks for the present. It’s lovely to think of you two when I see it. Timely recipe. I have a glut of limes left over from the wedding. xx

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