I've recently been trying to make these cupcakes and finally decided that this is the recipe to go to for a delicious lime and coconut cupcake. I used cream cheese as I like cream cheese!
Ingredients (Makes 6)
Cupcake (from Taste.com.au)
- 100 g softened butter (original recipe calls for 125g, but it was too much!)
- 1 cup (200 g) sifted caster sugar (I substituted with raw sugar)
- 2 tsp grated lime rind
- 1 tsp lime juice
- 3 eggs, room temperature
- 1/2 cup (45 g) desiccated coconut
- 1/2 cup (75 g) plain flour
- 1/4 cup (40 g) self raising flour
- 1/3 cup (90 g) natural yogurt
Frosting (Adapted from Annie's eats)
- 113 g cold cream cheese (1/2 a block of 226g of cream cheese)
- 50 g unsalted butter
- 1 cup sifted icing sugar
- 1/2 tbs lime juice
- 1/2 tbs lime zest
- Desiccated coconut to decorate
Method
- Preheat oven to 180 degrees Celsius. Put cupcake paper cases onto pan.
- Beat the butter, sugar and lime rind until pale and creamy. Add the eggs, one at a time, mixing well between each addition.
- Mix the coconut and flour together in another bowl and fold this in with the yogurt alternately into the wet mixture. Make sure not to overbeat to get a light and fluffy cupcake.
- Spoon mixture evenly into the paper cases and smooth the surface. Bake in the oven for 15-20 minutes till cooked through. Transfer to a wire rack to cool completely.
- To make frosting, beat the cold cream cheese (make sure this is cold to ensure that the forsting is pipeable) with the butter till light and fluffy (about 2-3 mins). Mix in the icing sugar slowly until just incorporated. Don't overbeat as this will cause the frosting to have a grainy texture. Add in the lime juice and zest.
- Frost the cooled cupcakes and top it off with desiccated coconut.
