Coconut Lime Cupcakes
I recently discovered The Cupcake Bakeshop and have been testing out a few of the recipes. The cupcake above is her coconut lime recipe mixed with my white cupcake recipe. These were tasty!
CUPCAKES
1 cup all-purpose flour
1/2 tsp baking power
1/4 tsp baking soda
Pinch salt
3/4 cup granulated sugar
1/4 cup unsalted butter, room temperature
2 egg whites
1/3 cup lime juice
2/3 cup coconut milk
1 tsp lime zest
In a small bowl, mix together flour + baking power + baking soda + salt.
In a large bowl, using an electric mixer, beat sugar + butter together until well combined. Add egg whites one at a time, beating well after each addition. Alternately beat in flour mixture and lime juice + coconut milk mixture, making 3 additions of flour and 2 of lime juice + coconut milk. Beat until smooth and mix in lime zest.
Scoop batter into cupcake lined pan. Bake at 350 degrees for 20 to 25 minutes. Let cool for 5 minutes in pan and remove onto cooling rack. Apply icing when cool otherwise it will drip off.
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ICING
1 cup butter
5-6 cups powdered sugar, sifted
1/4 cup lime juice
1 tsp vanilla
1 tsp lime zest
toasted coconut (see instructions below)
Beat butter until creamy, scrape bowl. Add 4 cups of sifted powdered sugar, lime juice, lime zest, and vanilla, beat until combined. Add more powdered sugar until you get to the consistency you want (not too stiff so that its hard to pipe).
To toast coconut, crack a coconut, drain, shred into consistency you prefer. Spread coconut onto baking pan and sprinkle with sugar. Toast in the oven on broil until slightly brown.
Top iced cupcakes with toasted coconut and lime zest.
