Preheat oven to 350°F (180°C).In a medium bowl, whisk together flour, baking powder and salt.In a large bowl, with an electric mixer on low speed, beat sugar and butter until fluffy. Beat in eggs, one at a time; beat in coconut milk, lime juice, lime zest and coconut extract. Stir in flour mixture, quickly until combined, being careful not to overmix.Line a 12-cup muffin pan with cup liners. Divide batter evenly among prepared muffin cups; about halfway.Bake for about 11-13 minutes or until toothpick inserted into the centre comes out clean. Let cool in pan for 5 minutes. Transfer to a cooling rack and let cool completely.Coconut White Chocolate Frosting: In a large bowl, with an electric mixer on medium speed, beat cream cheese, melted white chocolate, icing sugar, coconut milk, coconut extract and lime zest, scraping bowl as necessary; beat for 1 minute, until well blended. Cover and refrigerate for at least 30 minutes, until thickened and spreadable, or for up to 1 day.Frost cupcakes evenly and sprinkle edge with toasted coconut. Garnish with lime slice.
12
SERVINGS
METRIC
IMPERIAL
- 310 ml all-purpose flour
- 6 ml baking powder
- 2 ml kosher salt
- 180 ml granulated sugar
- 75 ml unsalted butter, softened
- 2 eggs
- 125 ml stirred canned full fat coconut milk
- 15 ml fresh lime juice
- 5 ml lime zest
- 5 ml coconut extract
Coconut White Chocolate Frosting
- 227 g cream cheese, at room temperature
- 200 g good-quality white chocolate, melted
- 125 ml icing sugar
- 60 ml stirred canned full fat coconut milk
- 10 ml coconut extract
- 2 ml lime zest
- 125 ml sweetened flaked coconut, toasted
- 6 lime slices, halved
A must try for all coconut lovers! These cupcakes are just the right sweetness and taste decadent, yet light!
Instructions
Nutritional Facts
-
Amount Per Serving380 Calories
-
Total Fat23 g
-
Sodium150 mg
-
Carbohydrates40 g
-
Fibre1 g
-
Sugars29 g
-
Protein5 g
Reviews
WRITE A REVIEW
WRITE A REVIEW