Coconut Cupcakes with Lime Buttercream Frosting



Ingredients
Coconut Cupcakes

  1. 1/2 cup shredded sweetened coconut
  2. 1 cup all purpose flour
  3. 2 teaspoon baking powder
  4. 1/4 teaspoon salt
  5. 1/2 cup unsalted butter , room temperature
  6. 3/4 cup granulated sugar
  7. 2 large eggs
  8. 1 teaspoon vanilla extract
  9. 1/2 teaspoon coconut extract
  10. 2/3 cup coconut milk , mixed very well*


Lime Buttercream Frosting

  1. 1/3 cup sweetened shredded coconut , for decorating (optional)
  2. 3/4 cup unsalted butter , softened to room temperature
  3. 1.5 tablespoons lime zest
  4. 3.5-4.5 cup powdered sugar , sifted
  5. 2 tablespoons lime juice , freshly squeezed - not from the bottle
  6. 1 tablespoon whipping cream , if needed
  7. 2-3 drops green food coloring , optional


Instructions

  • Preheat the oven to 350F degrees and line a muffin pan with muffin papers. 
  • Place the 1/2 cup shredded coconut in a food processor or blender and process until it's a fine powder.  
  • Then in a medium bowl whisk together the flour, processed coconut, baking powder and salt.
  • Beat the butter and sugar together in a large bowl using an electric mixer until fluffy. Beat in the eggs, vanilla extract & coconut extract. 
  • Turn the mixer down to low speed and beat in the flour mixture followed by the coconut milk.* 
  • Spoon the batter into the prepared muffin papers and bake for 15-17 minutes or until an inserted toothpick comes out clean. 

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