Sunday, February 6, 2011

Lime Coconut Cupcakes

There was a birthday at work this past week, and I hadn’t baked anything in a while, so I figured that was a good enough reason to make something. I wanted something new, not the same old cookies or vanilla cupcakes. Also I didn’t want anything too sweet - that is for next week when Valentines Day hits (still have no idea what I am making for that one - pink cupcakes maybe?)

Anyways, I wanted something a little spring like and upon investigating the contents of my fridge I came across some lime juice. I love lime flavoured deserts and went on the hunt for a lime cupcake recipe. I came across Coconut Lime Cupcakes on the foodnetwork site and decided to try - along with my own modifications of course, I was looking for a lime cupcake not a coconut cupcake!

Lime Coconut Cupcakes (makes ~ 12 to 15 cupcakes)

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
1 teaspoon pure vanilla extract
4 tablespoons lime juice (bottled or freshly squeezed)
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup buttermilk
1 cups loosely packed unsweetened shredded coconut

1. Preheat oven to 325 degrees F.

2. With an electric mixer (or a really strong arm) cream together the butter and sugar. The resulting mixture should be light and fluffy (don’t be afraid to let it beat for a couple of minutes to get it this way).

3. Add the eggs one at a time and mix until well incorporated. Add in the vanilla extract and the lime juice, mixing well.

4. In bowl combine the flour, baking powder and baking soda. Add ⅓ of the mixture to the wet ingredients and let mix. Add ½ of the butter milk, followed by ⅓ of the dry ingredients. Repeat once so all the milk and flour is used. Mix until a smooth mixture results.

5. Stir in the coconut.

6. Drop the mixture into cupcake holders, filling about ⅔ or ¾ of the way up. Bake for 20 to 25 minutes - until a toothpick inserted in the center of the cupcake comes out clean.

7. Allow to cool before Icing.

I used a cream cheese icing on these cupcakes and they were great. They got great reviews at work and I didn’t come home with any left! I will be making these again when I want something a little more spring/summery or just that hint of citrus!


Lisa said...

What a refreshing taste for a cupcake. Your cake looks very light and your frosting so creamy. I have a sweet treat linky party going on at my blog called "Sweets for a Saturday (it will be open till Monday) and I'd like to invite you to stop by and link your cupcake up.

Kelley said...

Just in case you don't believe Vikki - these cupcakes were yummy. I will say that the photo does not do the cupcakes justice. She had made them in these cute bear cuupcake holders - kinda like these: