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Amazing Fruit and Nature Inspired Flavor Spring Cupcakes

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Coconut Lime Cupcakes

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Ingredients:

Cupcakes

1/3 cup vegetable oil

3/4 cup granulated sugar

1 cup coconut milk (I use the light variety)

1/4 cup milk

1 tsp vanilla extract

1 tsp coconut extract (if you don’t have it, I’ve subbed extra vanilla before and all was well)

1 tbsp lightly packed, finely grated lime zest

1 cup all purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1 cup sweetened coconut

Buttercream Frosting

1/2 cup vegetable shortening

1/2 cup margarine

1 tsp vanilla extract

1/4 cup fresh lime juice

3 1/2 cups confectioners’ sugar

1 tsp finely grated lime zest

Optional topping

1 cup sweetened coconut, toasted in the oven until browned and crunchy

 

Instructions:

Cupcakes

Preheat oven to 350°F. Line a cupcake pan with liners. If making mini cupcakes, you’ll probably want to bake these in 2 batches.

In a medium bowl, mix together the vegetable oil and sugar. Add the coconut milk, milk, vanilla, coconut extract, and lime zest. Mix to combine.

Add the flour, baking soda, baking powder, and salt. Mix until smooth. Add the coconut and mix to incorporate.

Bake for about 20 minutes for regular cupcakes and slightly less for mini cupcakes, until the cupcake top springs back when touched and a toothpick inserted through the center comes out clean.

Cool completely on racks before icing.

Frosting

Beat the shortening and margarine together until combined well and fluffy.

Add the sugar and beat for about 3 more minutes.

Add the vanilla and lime juice, beat for another 5 to 7 minutes or so until fluffy.

Add the zest and mix to distribute.

Chill until ready to use.

To Assemble

Heap the frosting onto the cupcakes or pipe onto cupcakes using a pastry bag and decorating tip of your choice.

If using toasted coconut on top, sprinkle the cupcakes with the toasted coconut and press lightly so that it adheres to the frosting.

Keep refrigerated until ready to serve.

 

 

 

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