Coconut Lime Cupcakes

What happens when you are given a huge bag of limes from a friend’s backyard? You start looking for every lime recipe known to man (or woman, more likely) and you get baking.

You decide on the tropical-sounding Coconut Lime Cupcakes first because it’s a miserable, rainy day and you’d like to imagine you’re on a sunny Caribbean Island soaking up some rays…and then you get that song stuck in your head. You know what I’m talking about, and now it’s stuck in your head, isn’t it!

You put the lime in the coconut,
You drank them both up

You put the lime in the coconut,
You drank them both up…

repeat over and over until you drive everybody crazy, basically. Thank you Harry Nilsson (and The Baha Men, Dannii Minogue and Jimmy Buffet, amongst others who’ve covered it…I think even Kermit the Frog did a version?) for recording such a catchy Calypso number that has stood the test of time.

So you really do put the lime in the coconut in this recipe…let me elaborate:

Coconut Lime Cupcakes – makes 12

Adapted from Vegan Cupcakes Take over the World

Ingredients

  • 1/3 cup coconut oil
  • ¾ cup sugar
  • 1 cup coconut milk
  • ¼ cup milk
  • 2 teaspoons vanilla essence
  • zest of 1 lime
  • 1 cup plain flour
  • ½ teaspoon baking powder
  • ½ teaspoon bicarb soda
  • pinch salt
  • 1 cup desiccated coconut

Frosting

  • 125g butter
  • 1 ½ cups icing sugar
  • 2 tablespoons lime juice
  • zest of 1 lime
  • 1 ½ cups coconut flakes
  • sliced or candied limes, to decorate
  1. Preheat oven to 180°C. Line 12-hole muffin tin with cupcake cases.
  2. Melt the coconut oil in a small saucepan over low heat. Once melted remove from heat but allow to stay warm in saucepan.
  3. In medium bowl, mix together melted coconut oil and sugar, then stir through coconut milk, milk, vanilla and lime zest until combined.
  4. Add flour, baking soda and bicarb soda and salt. Mix until smooth then add coconut and stir until combined.
  5. Distribute amongst cupcake cases, and bake for 23-25 minutes until the top has some springiness. Allow to cool completely.
  6. Beat butter in stand mixer (or by hand) for 6-8 minutes until pale and creamy, then add sifted icing sugar and lime juice and beat for a further 10-15 minutes until light and fluffy. Stir through lime zest.
  7. Spread frosting onto cupcakes, and roll in coconut flakes until covered. Decorate with lime slices or candied lime slices as desired.

I’d recommend not making a double batch like I did today, because even though we each had one for morning and afternoon tea, gave away a plateful to the lime-tree owner as thanks, and squirelled some away for tomorrow, you’ll get to 9pm and realise you’re up to #3 for the day…oops.

This was a seriously delectable way to use up…3 limes. So stay tuned for another 17 lime recipes over the next week…unless I just buy a case of Corona’s and call it a day!

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