Coconut and Lime Cupcakes

Prep time:
15 min
Cook time:
20 min
Makes approx 12


120g butter, softened
160g caster sugar
2 large eggs, room temperature
Zest of 1 lime
200g self raising flour
1 tsp baking powder
125ml coconut milk
50g dessicated coconut


120g butter, softened
200g icing sugar, sifted
2 tbsp coconut milk


1. Preheat oven to 180 degrees. Line a 12 hole muffin tin with cupcake cases.
2. Sift the flour and baking powder together and set aside.
3. Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the lime zest. Fold in half the sifted flour, then half the coconut milk, then the rest of the flour, followed by the remaining coconut milk.
 Gently fold in the dessicated coconut.
4. Spoon the mixture into the cupcake cases and bake for 18-20 minutes or until a cocktail stick inserted into the centre comes out clean. Place on wire racks to cool completely.
5. To make the buttercream, cream the butter, gradually add the sugar until smooth and creamy. Add the coconut milk and continue creaming until fully combined. Pipe onto the cupcakes using a piping bag and then, garnish with dessicated coconut.

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