If you’re looking for a treat with the delicious tropical flavours of coconut and lime you’ve certainly come to the right place. The lime flavor actually offsets the sweetness in a wonderful way so that there’s a lovely flavor balance between the tartness of the lime and the sweetness of the cupcake and frosting. Votes: 0 Rating: 0 You: Rate this recipe! Give me a filled cupcake and oh man, I turn weak in the knees and expect you’ll do the same – especially with these! Required fields are marked *. Line a cupcake tin with paper lines. These are DREAMY! For the Coconut Lime Cupcakes: Preheat oven to 350 degrees. This is a combination/variation on my coconut and lemon cake recipes. It's for people like you. It’s a moist coconut cupcakes and a hint of lime in it, then topped it with lime buttercream frosting. Fold in remaining flour, coconut, lime zest and juice until combined. These from-scratch coconut lime cupcakes are a tropical treat that’s perfect for summer. Fill the cupcake cases with the mixture to two thirds full and bake for 20-25 minutes, when an insterted cocktail stick or BBQ skewer should come out clean. Mar 1, 2014 - Yum!! Beat in eggs, 1 at a time, adding coconut extract and vanilla extract with the last egg. Beat first 4 ingredients, 1 cup coconut milk and lime juice in large bowl with mixer until blended. I had some fresh limes given to me by a friend up the road, so I got creative and made this delicious recipe for lime and coconut cake with them. Look below for all the details. Just imagine with me for a moment, a coconut lime cupcake filled with a creamy, tangy but sweet lime curd filling, and topped with a coconut frosting. I think these cupcakes have just the right balance of coconut. Loosen with milk if needed. Gradually add the beaten eggs, mixing well between each addition. Zest the final lime over the top of the cupcakes, and serve or keep stored in an airtight container for up to 3 days. While the cupcakes are cooling, make the frosting. A good friend of mine (you’ll recognize her from Peggy’s Salad) told me about her daughter’s recent exploits in the kitchen and had me drooling! Coconut-Lime Cupcakes. Zest the final lime over the top of the cupcakes, and serve or keep stored in an airtight container for up to 3 days. It goes great with mango-lime filling and coconut cream cheese frosting. Go ahead, indulge a little and make a batch of these Coconut Cupcakes with Key Lime Buttercream. Stir in coconut and lime zest. 6 . Our answer. Once boiling lower heat to a simmer and simmer the milk for 20-25 minutes until it has reduced to about half its original amount, about 1/4 … Lemon drizzle cake is so last century! Your daily values may be higher or lower depending on your calorie needs. Our Coconut & Lime Cupcake recipe uses the tropical flavour combination to great effect. Pour the remaining coconut milk into the buttercream, and mix well to incorporate. The idea for these coconut and lime cupcakes came from another baking book that I love: Cupcakes from the Primrose Bakery. This cupcake starts out with one Duncan Hines Moist Deluxe French Vanilla Cake Mix. I’ve learned that I’m not much of a cupcake fan. They’re easy to make, and perfect as a little family treat, shared with friends and work colleagues, or included in a charity bake sale. It all sounded so delicious. This delicious Lime and coconut cake is so easy to make and will feed a crowd, the perfect combo of tart limes and sweet icing. Coconut Lime Cupcakes. I really think you will love these key lime cupcakes, they are: Perfectly moist; Spongey; Lime infused; Topped with velvety lime frosting; So pretty! Here's a recipe which will satisfy your citrussy needs but thrust you fully into the 21st century at the same time. You could also add some desiccated coconut to the buttercream if you like. Fold in half the sifted flour, then half the coconut milk, then the rest of the flour, followed by the remaining coconut milk. INGREDIENTS Nutrition. UNLESS they are filled. allrecipes.co.uk/recipe/25882/lime-and-coconut-cupcakes.aspx I had no butter in the house so made it dairy free by using oil and coconut cream. It was a pound cake recipe that I made some tweaks to and voila, pretty keto cupcakes! Beat into the egg mixture until thoroughly combined; beat in buttermilk and lime juice. YIELD: 12 Cupcakes. Add coconut milk to saucepan and bring to a boil. Add powdered sugar 1 cup at a time, alternating with lime juice… Bring some tropical flavours into your baking with these light and fluffy coconut and lime cupcakes! Cupcakes are best eaten as fresh as possible. ©Elena Córdoba. I’ve been longing to find a light airy keto cupcake recipe and this Coconut Lime Cupcake fits the bill perfectly. Stir in 3/4 cup shredded coconut; spoon into 24 paper-lined muffin cups. Fill each of the prepared cupcake cups with about 1/4 cup of batter using a large cookie scoop. Add to Shopping List. They’re easy to make, and perfect as a little family treat, shared with friends and work colleagues, or included in a charity bake sale. CUPCAKES. But, if you know my blog, you KNOW how much I adore making cupcakes. I think it has been really fun for them having their aunt live so close by. Fill the paper cupcake cases about half full of batter. Cupcakes are best when stored in … The cupcakes are light and fluffy and the frosting has just the right amount of … Nigella's Coconut Cake (from HOW TO BE A DOMESTIC GODDESS) is a coconut flavoured sponge cake that is made using the creaming method and usually these cakes convert quite well to cupcake form.The cake batter makes a two layer 20-21cm/8-inch cake and this quantity should make 20-24 cupcakes. 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