Coconut Lime Cupcakes

Tis the season to be…broke?

In my house, everyone’s birthday comes around the same time. Winter. Which means that my spending money quickly starts to deplete. Thankfully, the first is my oldest sister’s birthday Natasha and she’s pretty laid back. So I can usually get her something cute and small (this year I got her a statement necklace!) and bake her something yum and she appreciates it!

My little sister Mia, however? I prepare to empty my wallet. 😉

So for Natasha’s birthday I made her Coconut Lime Cupcakes! I’ve made this recipe many times, each time with little tweeks. Sometimes I’ll make them with a strawberry filling instead or a coconut cream cheese frosting (yum!). Or I’ll make them minis with no filling. But for her birthday, I came back to the original recipe from Shelly Kaldunski’s “Cupcakes”. If you love to look at cupcake recipes, this is a great book to have!

Coconut Lime Cupcakes
Adapted from Shelly Kaldunski’s “Cupcakes”
Makes 12 regular cupcakes

Ingredients

Cake-

1 cup all purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 stick butter, room temp

1/4 cup coconut oil
1 teaspoon vanilla extract

1/2 cup coconut milk
1/3 cup shredded coconut, chopped

1 large egg plus 1 large egg white, room temp

Lime Curd-

4 egg yolks
6 tablespoons lime juice
1/2 cup of sugar
2 teaspoons lime zest
pinch of salt
4 tablespoons of butter cut into 4 pieces

Coconut Swiss Meringue Buttercream-

3 egg whites

3/4 cup sugar

pinch of salt

2 sticks of butter, room temp cut into 16 pieces

2 tsp coconut extract

Directions

For cupcake, preheat your oven to 350 degrees F and line a standard muffin pan with paper or foil cupcake liners. In a bowl, whisk your dry ingredients including the coconut. In an electric mixer, cream the butter, coconut oil, and sugar for 2 to 3 minutes until light and fluffy. Add egg, egg white and extract and beat until smooth. Add flour mixture in three additions alternating with 2 additions of coconut milk. Beat on low and scrape down the sides of the bowl as needed. Divide the batter into the cupcake pan filling 3/4 of the way up each liner. Bake 18-20 minutes. Cool in pan for 5 minutes and then carefully turn out onto a wire rack and cool completely for at least an hour before filling and frosting.

For lime curd, in a saucepan, whisk together the egg yolks, sugar, lime juice and salt and cook over medium high heat stirring constantly so it doesn’t boil. When it is thick enough to coat the back of a spoon take it off the heat. Whisk in each piece of butter one at a time until it is melted in. Pour into a mesh strainer over a bowl and scrape the curd through leaving and solids behind. Some of the egg yolk does end up cooking so this way you don’t have pieces of scrambled egg in the curd. Stir in the lime zest and place a piece of plastic wrap over the curd to keep a film from forming and chill in the refrigerator for at least an hour.

For buttercream, using the bowl of your stand mixer add the egg whites, sugar and salt and set the bowl over a pan of simmering water on the stove. Make sure the bottom of the mixer bowl isn’t touching the water. Whisk the mixture until it feels slippery to the touch (all the sugar has dissolved) and is 160 degress F on an instant read or candy thermometer. This takes about 2 minutes. Remove the bowl and place on mixer immediately start whisking the mixture using the whisk attachment and slowly go from low to high speed. Whisk until the bowl is cool to the touch and the egg white mixture is fluffy and hold stiff peaks. The mixture should not look dry. It will be glossy like meringue. This takes about 6-7 minutes. Stop to scrape down the sides. With the mixer on medium add the butter in 1-2 pieces at a time until all the butter is incorporated. Scrape down the sides and get any stuck pieces of butter out of the whisk. Beat on high until the frosting comes together. If it gets soupy looking just keep whisking. Stop to scrape down the sides and bottom of bowl. Optional- switch to the paddle attachment for this step and beat on low to get rid of any air bubbles. Add in the extract and beat again until fully mixed in. Keep at room temp if using that day. If not, keep in the fridge for 3-5 days and thaw about 30 min at room temp and beat slowly for about 5 minutes before using.

Enjoy!

Pink Grapefruit Bars with Rosemary Crust

Raw Oreos

Hummingbird Cake

Raw Twix Bars

Related posts:

bakewithbek

Related posts:

Leave a Reply Cancel reply