Wednesday, June 30, 2010

Coconut Lime Cupcakes

This idea started because one day while running to the store for a few items, in the clerance section of the produce section (yes, I know how strange that sounds), I came across a giant bag of limes marked down to $1.  Normally these bad boys are like 2/$1, so I was pretty excited about it.  I didn't know what to do with them right away.  I was mulling over some ideas, when another day at the store there was a sale on fresh whole coconuts.  Knowing that my family never shies away from new fruits to try, I took one home.  Needless to say, no one likes raw coconut.  But Adam pulled the flesh out of the shell, grated it, and toasted it.  Now we are talking.  The lightbulb went off!  Aha, we have that giant bag of limes in there and a large bag of toasted coconut.  I should make cupcakes.  Now after doing a google search for such a recipe, I didn't really find just one that spoke to me.  So I combined 2!

I got the cupcake recipe here at In my tiny kitchen: (and yes, I'm just cutting and pasting)

 2 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 stick butter, softened
1/2 cup sugar
2 large eggs
zest and juice from 1 lime (I think I put in 2)
1/2 cup plain yogurt

  1. Preheat the oven to 350 degrees. Line muffins pans with liners.
  2. Combine flour, baking soda, baking powder and salt in a clean bowl.
  3. Beat butter and sugar with an electric mixer until light and fluffy - about 2 to 3 minutes. Add eggs one at a time. Beat thoroughly in between.
  4. Mix lime zest and juice into yogurt. Alternately stir in flour mixture and yogurt into the batter into 3 batches. Stir until well combined.
  5. Drop into the prepared pan by tablespoon. Be careful not to fill more than half. The cake will rise a lot. Bake for 18 minutes. Rotate the pan half way through the baking time

     6.   Let cool in the pan for a minute then transfer to a cooling rack to cool completely.

Now the frosting I got from this blog, Eggshell Green:

  • 3 Tbsp.  softened butter
  • dash of vanilla extract
  • Half jar of Marshmallow Fluff
  • powdered sugar

To make frosting, whip the butter until light and fluffy using an electric beater. Add vanilla extract and Marshmallow Fluff and whisk well. Add about 1/4 cup sugar, and whisk again until well combined. Keep whisking in small amounts of sugar until you get a good fluffy frosting.

They turned out great.  I sent them to work with Adam, and heard back a lot of great feedback.  Everyone liked that they were nice and full of lime flavor, but not over the top with the coconut flavor.  I think these were a hit!


GranolaMom4God said...

Hi! I just saw that you left a comment over at Totally Tots regarding where I got my rocks . . . I don't think you would be overly far fellow Hoosier mom! We got it up at Lake Michigan, near St. Joes. I love the dunes area . . . rocks instead of shells. But if you go to a nursery or mulch place they also carry those rocks that you can purchase.

Cleo Coyle said...

Hi there, Kelly. I have some very good news for you over at Mystery Lovers' Kitchen. You won our Grand Prize! All you have to do is reply to the e-mail we are sending you to accept the prize and it's yours. What's yours? A Cuisinart Ice Cream Maker. :) Cheers and we hope you're happy about the news!

~ Cleo Coyle
author of The Coffeehouse Mysteries
Mystery Lovers' Kitchen
Cleo Coyle on Twitter

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