These kokosnoot lime cupcakes are super delicious! I took my favorite vanilla cupcake recipe (the i I’ve made thence many times instantly that I convey it totally memorized too could instruct far inward my sleep) too added shredded coconut, lime zest, lime juice, too kokosnoot extract. I too thence made my novel favorite buttercream amongst some added kokosnoot extract, too sprinkled the tops amongst kokosnoot too lime zest. Yum! I got a lilliputian heavy handed adding one-half too one-half to the frosting too was besides lazy to ready it, thence my frosting was a lilliputian soft, but I form of liked it that way.
I know it’s the polar vortex or whatever simply about the E coast, but hither inward Utah it’s been warm too sunny too inward the 50s too 60s for weeks now, too it simply feels similar saltation is inward the air! I beloved that these cupcakes are thence brilliant too fresh, too perfect for spring. Even if it’s non looking similar saltation nonetheless where you lot live, these volition definitely give you lot a sense of savor of spring!
for the cupcakes:
zest of ii limes
1 3/4 cups sugar
1 1/2 cups cake flour
1 1/2 cups all utilization flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 loving cup (8 ounces) butter, cold, cutting into pieces
1 1/2 cups milk
2 teaspoons vanilla extract
1 teaspoon kokosnoot extract
2 tablespoons lime juice
1 1/2 cups shredded coconut
for the frosting:
1 vii ounce container marshmallow cream
four ounces (1/2 cup) butter, softened
2 1/2 cups powdered sugar
1 teaspoon vanilla
1 teaspoon kokosnoot extract
1-2 tablespoons one-half too one-half or milk (more or less every bit needed)
lime zest too shredded kokosnoot (for sprinkling on top)
- Preheat the oven to 350.
- Line 24 wells of a muffin tin amongst newspaper liners.
- In a large bowl or the bowl of a stand upwardly mixer, combine the lime zest too saccharide too rub amongst your fingers to unloosen the oils inward the zest.
- Add the cake flour, all utilization flour, baking powder, too salt, too whisk to combine.
- Mix inward the butter until the mixture resembles coarse crumbs.
- Add the eggs i at a time, mixing later each addition.
- Combine the milk, vanilla extract, kokosnoot extract, too lime juice inward a pocket-size bowl or touchstone cup, too add together one-half of the milk mixture to the batter.
- Mix until smooth, too thence add together the other one-half of the milk mixture. Mix inward the shredded coconut.
- Scoop into prepared muffin tin, filling 1/2-2/3 full.
- Bake 20 minutes, or until the tops saltation dorsum when touched lightly too a toothpick inserted into the pump comes out clean.
- Remove too permit cool completely.
- To brand the frosting, trounce together the marshmallow cream too butter until low-cal too fluffy.
- Add the powdered sugar, vanilla, too the kokosnoot extract, too mix until combined.
- Add the one-half too one-half until desired consistency is reached.
- Spread or pipage on cooled cupcakes too sprinkle amongst lime zest too shredded coconut.