Sunday, May 23, 2010

Coconut Lime Cupcakes

Coconut Key Lime Cupcakes with
White Chocolate Frosting

I'm in quite the cupcake craze right now. I went to The Cocoa Bean Cupcake Cafe in Provo {go check it yummy!} and tried their coconut lime cupcake and it was soooo good! Well, now I make them at home with this yummy recipe!!


{a few notes about this recipe}

I've made a few changes that turned out yummy. These don't have a super strong key lime if you want them to pack a punch...add a little more zest and lime juice {just subtract some of the coconut milk}

They say to bake them for 25 minutes...but 20 minutes was perfect for regular size cupcakes.

I added coconut milk in place of some of the butter milk.

I made candied limes using THIS recipe to garnish.


* 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
* 1 cup granulated sugar
* 2 eggs, at room temperature
* 1 teaspoon pure vanilla extract
* 1 heaping teaspoon grated key lime zest
* 1 1/2 tablespoons key lime juice (bottled or freshly squeezed)
* 1 1/2 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/4 teaspoon kosher salt
* 1/2 cup buttermilk {I used 1/4 cup lite coconut milk and 1/4 cup buttermilk}
* 1 1/3 cups loosely packed sweetened coconut flakes (3.5 ounces)

For the Frosting:

* 5 ounces good quality white chocolate, chopped into small chucks
* 1/2 cup (1 stick) unsalted butter, room temperature
* 3 1/2 cups powdered sugar, sifted
* Pinch salt
* 1/2 teaspoon pure vanilla extract
* 1 tablespoon key lime juice (bottled or freshly squeezed)
* 1/4 cup sour cream
* Finely grated key lime zest, for garnish


Preheat oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract, key lime zest and juice and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold the coconut into the cupcake batter.

Line a muffin pan with paper liners and fill each liner almost to the top with batter. A spring loaded 1/4 cup ice cream scoop works great for this and ensures the cupcakes are all the same size. Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean. Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely.

While the cupcakes are cooling you can make the frosting. In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated.

Frost the cupcakes and garnish with a bit of grated key lime zest. Enjoy!

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