Lime and Coconut Cupcakes

The Lime and Coconut Cupcakes Recipe it Give classic cupcakes a makeover with mouthwatering coconut and refreshing lime. the Variation Instead of lime zest and juice, add 2 tsp vanilla extract in Step 2. Stir in a little vanilla extract and water in Step 5 instead of lime zest and juice. Makes: 18

Lime and Coconut Cupcakes Recipes
4 oz (125 g) butter (softened)
2⁄3 cup (125 g) sugar
Finely grated zest and juice of 2 limes
2 medium eggs
1¼ cups (150 g) self-rising flour
1 tsp baking powder
¾ cup (50 g) sweetened and dried, desiccated coconut

For the icing:
Grated zest and juice of 1 lime
1½ cups (175 g) confectioners’ sugar
A few drops green food coloring (optional)
2 tbsp sweetened and dried, desiccated coconut

Preheat the oven to 350˚F (180˚C). Line the muffin pans with 18 paper baking cups. Use two 12-hole muffin pans if you don’t have a 6-hole pan or cook the cupcakes in batches.

In a large mixing bowl, mix the butter, sugar, and lime zest together using an electric mixer or whisk until they are light and fluffy. Beat in the eggs and lime juice.

Using a metal spoon, fold the flour, baking powder, and coconut into the butter and sugar mixture. Divide the mixture between the baking cups. They should be about 2⁄3 full.

Cook the cupcakes in the oven for 15–20 minutes, until well risen and golden (cook them on the top rack if you are cooking in batches). Transfer to a cooling rack and allow to cool.

Place 2⁄3 of the lime zest (saving some for decoration) and lime juice in a bowl and sift over the confectioners’ sugar. Stir until the icing is smooth, adding green food coloring if you like.

Use a teaspoon to drizzle the icing over the tops of the cooled cupcakes and sprinkle over the coconut. Add the saved curls of lime zest to decorate.
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