Monday, January 20, 2020

Coconut Lime Cupcakes

Yield: 18 cupcakes

Ingredients

  • Cupcake
    • 1 1/4 cups flour
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 2 eggs
    • 3/4 cup sugar
    • 1/2 cup oil
    • Zest of one lime
    • 4 tbsp lime juice
    • 1 tsp coconut extract
    • 3/4 cup coconut milk
  • Frosting
    • 8 oz cream cheese, softened
    • 1/2 cup butter, softened
    • 1 1/2 tsp coconut extract
    • 4-6 cups confectioners' sugar
  • Garnish
    • 4 tbsp toasted coconut
    • Lime slices

Directions

  1. In a mixing bowl, combine the flour, baking powder, baking soda, and salt.  Set aside.
  2. In another mixing bowl, cream together the eggs and sugar.  Add the oil, zest, lime juice, coconut extract, and coconut milk.
  3. Add the dry ingredients to the wet ingredients and mix.
  4. Transfer to a cupcake pan lined with paper cups.
  5. Bake at 400°F for 10-14 minutes.  Cool on a wire rack.
  6. For the frosting, beat the cream cheese until smooth.  Add the butter and beat together.
  7. Add the coconut extract and four cups confectioners' sugar, and mix together.  Add enough additional sugar to form a frosting.
  8. Pipe onto the cupcakes with a star-tipped frosting bag.
  9. Wait until ready to serve before garnishing (so that the coconut doesn't get soggy).
  10. Garnish with toasted coconut and lime slices.
Adapted from Dessert Not, Dinner Later.


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