If friends offer to make you birthday cupcakes for your outing and give no input what-so-ever you may end up with coconut cupcakes when you don't like coconut. If nothing else, we enjoyed making them and many more will enjoy eating them. Don't stay silent!
I will say that if you enjoy lime and/ or coconut, these cupcakes are absolutely delicious. They are tart and not overly sweet. The toasted coconut on the top gives it a great texture that pairs really well with the citrus lime flavor. I will definitely be making these again.
Super yummy delicious coconut lime cupcakes
Coconut Lime Cupcakes
Makes
12 regular or about 40 mini cupcakes
I doubled the recipe and it made 31 perfectly sized cupcakes.
Ingredients
Cupcakes:
§
1/3 cup vegetable oil
§
3/4 cup granulated sugar
§
1 cup coconut milk
§
1/4 cup milk
§
1 tsp vanilla extract
§
1 tsp coconut extract
§
1 tbsp lightly packed, finely grated lime zest
§
1 cup all purpose flour
§
1/2 tsp baking soda
§
1/2 tsp baking powder
§
1/4 tsp salt
§
1 cup sweetened coconut
Lime Buttercream Frosting: (I thought this frosting was AMAZING and I don't even like frosting!)
§ 2 sticks butter
§
1 tsp vanilla extract
§
1/4 cup fresh lime juice
§
3 1/2 cups confectioners’ sugar
§
1 tsp finely grated lime zest (or more because its delicious)
Optional topping:
§
1 cup sweetened coconut, toasted in the oven until
browned and crunchy
Directions
Can you tell I like green?
Cupcakes:
1.
Preheat oven to 350°F. Line a cupcake pan with
liners.
2.
In a medium bowl, mix together the vegetable oil
and sugar. Add the coconut milk, milk, vanilla, coconut extract, and lime zest.
Mix to combine.
3.
Add the flour, baking soda, baking powder, and
salt. Mix until smooth. Add the coconut and mix to incorporate.
4.
Bake for about 20 minutes for regular cupcakes and
slightly less for mini cupcakes, until the cupcake top springs back when
touched and a toothpick inserted through the center comes out clean.
5.
Cool completely on racks before icing.
Frosting:
1.
Beat the butter until fluffy.
2.
Add the sugar and beat for about 3 more minutes.
3.
Add the vanilla and lime juice, beat for another 5
to 7 minutes or so until fluffy.
4.
Add the zest and mix to distribute.
5.
Chill until ready to use.
To Assemble:
1.
Heap the frosting onto the cupcakes or pipe onto
cupcakes using a pastry bag and decorating tip of your choice.
2.
If using toasted coconut on top, sprinkle the
cupcakes with the toasted coconut and press lightly so that it adheres to the
frosting.
3.
Keep refrigerated until ready to serve.
If any of you know how Teresa and I bake together, it usually involves me baking and Teresa doing the dishes, snitching batter and frosting and taking pictures. This venture was no different.
Teresa's job while I finished frosting the cupcakes.
Everyone deserves a little reward.
The frosting was absolutely amazing if you like limes. As you can see Teresa took the liberty of dipping the paddle from the frosting INTO the toasted coconut.
