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Category: Cupcakes
Prep Time: Cook Time: Total Time:
6 tablespoons unsalted butter, at room temperature
2 tablespoons coconut cream*
1/2 cup granulated sugar
2 eggs
1/4 cup self-rising flour
1 teaspoon baking powder
3 tablespoons dried coconut
grated peel of 1 unwaxed lime
2 tablespoons milk
( *Coconut cream can be made by simmering 1 part shredded coconut with one part water or milk until frothy, then straining the mixture through a cheesecloth, squeezing out as much liquid as possible; this is coconut milk. The coconut milk is refrigerated and allowed to set. Coconut cream is the thick non-liquid part that separates and rises to the top of the coconut milk.)
Preheat the oven to 350F.
Beat the butter, coconut cream, and sugar together in a bowl until pale and fluffy, then beat in the eggs, one at a time. Sift the flour and baking powder into the mixture and fold in, then stir in the dried coconut and lime peel, followed by the milk.
Spoon the mixture into the paper liners, then bake in the preheated oven for about 17 minutes until risen and golden and a skewer inserted in the center comes out clean. Transfer to a wire rack to cool.
TO DECORATE
5 oz cream cheese
1/3 cup confectioners sugar, sifted
2 teaspoons freshly squeezed lime juice
coconut shavings
To decorate, beat the cream cheese, sugar, and lime juice together in a bowl. Swirl the frosting on top of the cupcakes, then sprinkle over coconut shavings in a thick layer.
Sweet with coconut and tangy with lime, these golden cupcakes with their snowy-white, ruffled tops look stunning arranged on colored plate.
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Creamy Coconut Cupcakes
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Category: Cupcakes
Prep Time: Cook Time: Total Time:
6 tablespoons unsalted butter, at room temperature
2 tablespoons coconut cream*
1/2 cup granulated sugar
2 eggs
1/4 cup self-rising flour
1 teaspoon baking powder
3 tablespoons dried coconut
grated peel of 1 unwaxed lime
2 tablespoons milk
( *Coconut cream can be made by simmering 1 part shredded coconut with one part water or milk until frothy, then straining the mixture through a cheesecloth, squeezing out as much liquid as possible; this is coconut milk. The coconut milk is refrigerated and allowed to set. Coconut cream is the thick non-liquid part that separates and rises to the top of the coconut milk.)
Preheat the oven to 350F.
Beat the butter, coconut cream, and sugar together in a bowl until pale and fluffy, then beat in the eggs, one at a time. Sift the flour and baking powder into the mixture and fold in, then stir in the dried coconut and lime peel, followed by the milk.
Spoon the mixture into the paper liners, then bake in the preheated oven for about 17 minutes until risen and golden and a skewer inserted in the center comes out clean. Transfer to a wire rack to cool.
TO DECORATE
5 oz cream cheese
1/3 cup confectioners sugar, sifted
2 teaspoons freshly squeezed lime juice
coconut shavings
To decorate, beat the cream cheese, sugar, and lime juice together in a bowl. Swirl the frosting on top of the cupcakes, then sprinkle over coconut shavings in a thick layer.
Sweet with coconut and tangy with lime, these golden cupcakes with their snowy-white, ruffled tops look stunning arranged on colored plate.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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