This wonderful recipe landed in my inbox and absolutely made my day today! If I didn’t already have plans tonight, I would head home after work and bake these immediatly! Tomorrow is Saturday though, so you can bet I will be baking up these little lime goodies! Enjoy the recipe – let me know how they turn out 🙂
Coconut Lime Cupcake – Mini Version!
Makes approx 48 mini’s and one dozen (12) regular size cupcakes
Cupcakes:
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
Zest of one lime
3 cups all-purpose flour
1 ½ tsp baking powder
1 ½ tps baking soda
1 ½ tsp salt
4 large eggs, room temperature
2 tsp vanilla
¾ cup milk
The juice of one lime
¾ cup Toasted Coconut + 2 cups for garnish
Lime mini wedges
Green food coloring
- Preheat oven to BROIL.
- Line cupcake pans with liners.
- On an ungreased cookie sheet, lay coconut spread out on sheet. Put in the oven and broil until about 1/5 of the coconut has browned. Move around the coconut after 30 seconds to get more even browning. Watch carefully and DO NOT OVER TOAST!!!!! It should only take a minute or two. Set aside to cool.
- Turn oven down to 300 degrees.
- Measure sugar into a medium bowl.
- Prepare the sugar by working the lime zest into sugar by pressing the back of a spatula down into sugar, thus releasing the oils from the zest into the sugar. This process should take about five minutes, and the sugar will become very fragrant.
- Cream the butter for 2-3 minutes using electric mixer and the paddle attachment. Add the sugar to the butter mixture and continue creaming until fluffy.
- While butter/sugar are creaming, in another bowl sift together flour, salt baking soda and baking powder and set aside. Sift at least twice to ensure all ingredients are combined.
- Add eggs one at a time to butter and sugar, mixing thoroughly after each egg.
- In a measuring cup that pours, mix together the milk, lime juice and vanilla.
- SLOWLY alternate adding the flour and milk mixture to the butter/sugar. Begin and end with the flour and make sure to mix very well after each addition. Do not over mix.
- Fold in the toasted coconut.
- Add 6-10 drops of green food coloring and fold in until you get the desired green color you want.
- Fill liners 1/2 full with batter. DO NOT OVER FILL!!!
- For Minis: Bake for 8 minutes and rotate pan 180 degrees in oven. Bake another 2-3 minutes.
- For Regular: Bake at 325 degrees for 15 minutes and rotate pan 180 degrees in oven. Bake another 3-5 minutes.
- Cool in pans for 10 minutes before transferring them to a wire rack to completely cool.
Lime Buttercream:
1 cup (2 sticks) unsalted butter, room temperature
2 lbs (approx 6 cups) powdered sugar
1/4 -1/2 cup milk
Zest of a lime
Juice of a lime
1 tbsp light corn syrup
Mini lime wedges
- In an electric mixer with a paddle attachment, cream the butter.
- One cup at a time, add the powdered sugar. Between each cup, add a splash of milk. Mix until smooth & scrape down the sides after each addition
- Before the last cup of sugar, add the zest and juice of the lime. Mix until smooth.
- Add the corn syrup.
- Add any remaining milk until you get the texture and consistency you want.
- Mix on high for 4-5 minutes.
To Assemble:
- Pipe a dollop of buttercream on the cupcake.
- Dunk the cupcake upside down in the toasted coconut.
- Top with a small lime wedge.
This recipe was created by Betsy Eves, author of the blog JavaCupcake.com! Thanks Betsy for the fantastic recipe!!