Now and then you need a cupcake that suggests a flavor like mid year fun and warm, bright days. What's more, these Coconut Cupcakes with Lime Buttercream Frosting are actually that.
They're similar to a tropical gathering in cupcake structure. A smaller than expected cake that says "it's a great opportunity to celebrate" maybe. These coconut cupcakes with lime buttercream icing have a triple portion of coconut in the cupcakes and a delicate, rich surface. At that point they're finished with smooth, cushioned lime icing and toasted coconut. These are the ideal tropical cupcake formula!
The cupcake surface is rich and delicate – and the coconut enhance is sweet, and somewhat nutty without being overwhelming.
They begin with a soggy coconut enhanced cupcake. At that point they're finished with cushy lime icing. I completely love the sweet coconut enhance and tart lime-iness of the icing. The lime isn't unpleasant in any way – yet rather it's smooth, velvety and delightfully crisp tasting.
The cupcakes are really made with a triple does of coconut. Destroyed coconut, Coconut milk, Coconut separate. For the destroyed coconut, we'll measure out 1/2 container at that point procedure it in the nourishment processor (a blender works as well). At that point it gets filtered into the dry fixings. For the coconut milk, make a point to shake/mix it great before including it into the hitter. Lastly, a little coconut separate for much more delightfulness.
Also try our recipe Key Lime Cupcakes
These coconut cupcakes with lime buttercream frosting have a triple dose of coconut and a soft, buttery texture. The perfect tropical cupcake recipe!
Ingredients
Coconut Cupcakes
- 1/2 cup shredded sweetened coconut
- 1 cup all purpose flour
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter , room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 2/3 cup coconut milk , mixed very well*
Lime Buttercream Frosting
- 1/3 cup sweetened shredded coconut , for decorating (optional)
- 3/4 cup unsalted butter , softened to room temperature
- 1.5 tablespoons lime zest
- 3.5-4.5 cup powdered sugar , sifted
- 2 tablespoons lime juice , freshly squeezed - not from the bottle
- 1 tablespoon whipping cream , if needed
- 2-3 drops green food coloring , optional
Instructions
- Preheat the oven to 350F degrees and line a muffin pan with muffin papers.
- Place the 1/2 cup shredded coconut in a food processor or blender and process until it's a fine powder.
- Then in a medium bowl whisk together the flour, processed coconut, baking powder and salt.
- Beat the butter and sugar together in a large bowl using an electric mixer until fluffy. Beat in the eggs, vanilla extract & coconut extract.
- Turn the mixer down to low speed and beat in the flour mixture followed by the coconut milk.*
- Spoon the batter into the prepared muffin papers and bake for 15-17 minutes or until an inserted toothpick comes out clean.
- If you're planning to add toasted coconut as decoration - place 1/3 cup in an even layer on a cookie sheet. Bake in the oven at 325F for 5-10 minutes. Watch closely as it only take about 1 minute for the coconut to go from toasted to burnt.
- While the cupcakes are cooling you can get started making the frosting.
- In a large bowl beat the butter until very fluffy. Then add in the lime zest and beat in the powdered sugar about 1 cup at a time.
- Once combined, beat in the lime juice 1 tablespoon at a time until you get the desired flavor. Finally with the mixer at medium-high speed, beat in the tablespoon of whipping cream (if needed).
- Frost the cooled cupcakes using a piping bag & tip (I used a 1M tip) or a knife. Then sprinkle with toasted coconut.
*Before measuring out 2/3 cup of coconut milk - stir the whole can very well. We don't want just the clear liquid or just the white solid part. I processed mine in the blender for a few short bursts first then measured out 2/3 cup.
Source : https://bit.ly/2IkRbiK
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