There's something about spring that makes me think of citrus. And sunny skies and balmy weather.
So what better way to celebrate all of these wonderful occurences in a confectionary form? I was trolling on Twitter the other day and a post on my feed referenced lemon as an ingredient in cupcakes. Since I had bought some pretty awesome coconut flakes and went a little nuts with the citrus purchases at the local greengrocer, I figured...why not make some lime and coconut cupcakes?
Thanks to the internet, I found a recipe...and then promptly decided to change it a bit.
Lime Coconut Cupcake
1 1/2 cups flour
1 cup sugar
3/4 cup butter, softened
3/4 cup buttermilk
2 teaspoons lime juice
1 teaspoon of orange blossom water
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
zest of one lime
Preheat the oven to 350.
Line cupcake tin with cupcake liners (this recipe makes 12).
In a bowl, whisk together the flour, baking powder, baking soda, and salt. In a larger bowl, cream together the butter, zest and sugar until fluffy, about 3 minutes. I like to use my handheld mixer for this, because it's no joke creaming butter and sugar by hand.
Add the eggs, one at a time, beating well after each addition. Stir in the juice and orange blossom water. Alternately add the flour mixture and buttermilk, beginning and ending with flour. Fill each baking cup two-thirds full. Bake until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes.
1 cup confectioner's sugar
3 tablespoons butter, softened
1/4 coconut milk
1 tablespoon lime juice
zest of one lime
Combine together confectioner's sugar, coconut milk, lime juice and zest. Whisk well. Then add butter, tablespoon by tablespoon, whisking well until fully incorporated. Frost cooled cupcakes with icing and top with either sweetened grated coconut, or (like I did) unsweetened coconut flakes.
Now if that ain't a pretty sight, I don't know what is. Enjoy!