if you love citrus and tropical flavours, you're going to want to make these Lime and Coconut Cupcakes. I am a big fan of citrus. I love it. Lemon, lime, orange, even grapefruit. I love those flavours. Sometimes, I might love them a bit TOO much! I remember making lemon chicken for my dad once when I was still at school, and him saying "Yes that was nice. Might be a bit strong on the lemon for some people!". Don't worry though, these Lime and Coconut Cupcakes aren't too crazy on the citrus front.
One of the great things about citrus flavours is how beautifully they go with other flavours: lemon and garlic, lime and coriander, orange and cardamom and so on. A hint of citrus makes something feel instantly tropical too, visions of sunloungers, sarongs and cocktails with umbrellas!
As we're currently in a seriously cold spell with rumours of snow at Easter (!), I could do with a tropical vision or two. With that in mind, I whipped up a batch of these lime and coconut cupcakes. It was parents' evening this week, so making them for the staff was a good enough excuse for me! One of my colleagues who tried one, said the flavours were "perfectly balanced", and as she's a supremo cake maker, I take that as a huge compliment! Hope you enjoy them too.
Ingredients
(makes 12)
220g butter, softened
220g caster sugar
4 eggs
220g self-raising flour
50g dessicated coconut
For the icing
100g butter, softened
225g icing sugar
1 lime, juiced
Method
1. Cream the butter and sugar together until smooth.
2. Add 1 egg at a time, mixing each time until well combined.
3. Add the flour and fold through, making quite a thick cake batter.
4. Use a zester to grate the zest from the lime into the batter and mix through.
5. Add the coconut and mix through.
6. Divide the mixture between 12 cupcake cases.
7. Cook on 180 (170 fan, gas mark 4) for 15-18 minutes or until a sharp knife comes out clean.
8. While the cakes are cooling on a rack, cream the butter together with the icing sugar and the lime juice until smooth. Add more lime juice if preferred.
9. Pipe the icing onto the cakes when completely cool.
Enjoy!
One of the great things about citrus flavours is how beautifully they go with other flavours: lemon and garlic, lime and coriander, orange and cardamom and so on. A hint of citrus makes something feel instantly tropical too, visions of sunloungers, sarongs and cocktails with umbrellas!
As we're currently in a seriously cold spell with rumours of snow at Easter (!), I could do with a tropical vision or two. With that in mind, I whipped up a batch of these lime and coconut cupcakes. It was parents' evening this week, so making them for the staff was a good enough excuse for me! One of my colleagues who tried one, said the flavours were "perfectly balanced", and as she's a supremo cake maker, I take that as a huge compliment! Hope you enjoy them too.
Ingredients
(makes 12)
220g butter, softened
220g caster sugar
4 eggs
220g self-raising flour
50g dessicated coconut
For the icing
100g butter, softened
225g icing sugar
1 lime, juiced
Method
1. Cream the butter and sugar together until smooth.
2. Add 1 egg at a time, mixing each time until well combined.
3. Add the flour and fold through, making quite a thick cake batter.
4. Use a zester to grate the zest from the lime into the batter and mix through.
5. Add the coconut and mix through.
6. Divide the mixture between 12 cupcake cases.
7. Cook on 180 (170 fan, gas mark 4) for 15-18 minutes or until a sharp knife comes out clean.
8. While the cakes are cooling on a rack, cream the butter together with the icing sugar and the lime juice until smooth. Add more lime juice if preferred.
9. Pipe the icing onto the cakes when completely cool.
Enjoy!
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