Coconut Lime Cupcakes
These lime cupcakes are the right mixture of tropical and citrus flavors, with a coconut lime cupcake base, coconut milk cheese frosting, and roasted coconut on top!
1 1/4 cups all-purpose flour
1 teaspoon leaven
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
2 large eggs
3/4 cup sugar
1/2 cup canola / oil
2-3 teaspoons of lime zest, from 1 medium lime
4 tablespoons of juice , 1 medium lime
1 teaspoon coconut extract
3/4 cup canned coconut milk
Coconut Frosting and Topping:
8 oz cheese , cold (I usually use Neufchatel)
1/2 cup unsalted butter, temperature
1 1/2 teaspoons coconut extract
1 1/2 cups granulated sugar
2-4 tablespoons toasted coconut (Bake the sweetened coconut flakes during a saucepan on the stove or within the oven, stirring frequently; if they're browned, this may happen quickly!)
Lime wedges, dig quarters
1.Combine flour, leaven , bicarbonate of soda and salt during a bowl.
2.Beat eggs and sugar in another bowl. Then add the oil, lime peel and juice, coconut extract and coconut milk.
3.Mix dry ingredients with wet ingredients until well blended. Don't mix it up an excessive amount of .
4.Line a cupcake pan with paper cups and fill each cup ⅔ full.
5.Bake at 400 degrees Fahrenheit for 14 minutes or until cake comes out lightly to the touch. (You also can use a toothpick to check the middle of the cupcakes.) Let the cupcakes cool completely.
6.Make icing by light whipping cream cheese employing a hand mixer. Add the butter 1 tablespoon at a time and beat well after each addition. Then add the coconut extract and granulated sugar together and stir until well blended. Don't over-beat the icing after adding the sugar.
7.Pour the frosting into the pastry bag with the tip and frosting pipe over the chilled cupcakes.
8.Garnish with lime wedges and sprinkle with roasted coconut.