Thursday, 7 June 2018

Coconut & Lime Cupcakes

Our Coconut & Lime Cupcake recipe uses the tropical flavour combination to great effect.  They're easy to make, and perfect as a little family treat, shared with friends and work colleagues, or included in a charity bake sale.

Coconut and Lime Cupcake recipe

If you're looking for a treat with the delicious tropical flavours of coconut and lime you've certainly come to the right place.   These cupcakes are deliciously yummy, and when you've made them the once I'm sure it wont be long before you decide to make them again.


Coconut and Lime Cupcake Recipe.

These cupcakes are super easy to make using the classic Victoria Sponge recipe as the base for the batter.   Added to the batter is the finely grated zest of a lime and a nice amount of desiccated coconut, sufficient to support the coconut flavour but not too much to result in a dry cake. 

How to make coconut & lime cupcakes

Once baked and cooled the cakes are filled with a fabulously zesty homemade lime curd and topped with a coconut buttercream frosting and lightly toasted coconut flakes.  Although you might usually pipe your cake frostings to get a lovely swirl, our chosen method of decoration in this instance simply calls for it to be dolloped on (a technical word for you 😀) and smoothed out a little with the back of a spoon before finishing with a scattering of toasted coconut flakes.

Tropical cakes filled with lime curd and topped with coconut buttercream frosting.


Coconut Buttercream Frosting.

By far the easiest way to make a coconut flavoured buttercream frosting is by using a pre-flavoured icing sugar, and then making the buttercream frosting in the usual way with butter and lots of beating.  There certainly seems to be quite a few flavoured icing sugars available to buy from local high street shops and supermarkets these days, making the task of getting the right frosting consistency an awful lot easier.  The product we used for our coconut buttercream frosting is by Cake Decor, and is called flavour-ice naturally flavoured icing sugar, (this is not an affiliate link, I've mentioned it simply because I really loved the product) which we picked up from our local supermarket.  As you might expect, though, it is a little more expensive then ordinary icing sugar, but the great twist is that as the flavour is quite robust it's likely that you will be happy to 'dilute' the flavoured icing sugar with regular icing sugar helping to make it go a little further whilst still getting a really delicious clean coconut taste to your frosting.  We were happy with using roughly 2 parts coconut icing to 1 part regular icing sugar.     

How to make Coconut and Lime Cupcakes  filled with lime curd and topped with a coconut buttercream frosting and toasted coconut flakes.


If you decide to make these Coconut & Lime Cupcakes (and why wouldn't you because they're seriously yummy!), you'll surely need to have Harry Nilsson's 'Coconut' playing in the background!  And if you're not familiar with it (like me until an Instagram friend enlightened me) go and have a listen, though I make no apology for it getting in your head and having you singing all day long 😄 . 

 

 

How to make Coconut & Lime Cupcakes.




Cupcakes, Cupcake Recipe, Coconut and Lime, Cake,
Dessert,
British,
Yield: 8 Cupcakes

Coconut & Lime Cupcakes

prep time: 45 minscook time: 20 minstotal time: 65 mins
Our Coconut & Lime Cupcake recipe uses the popular 'tropical' flavour combination to great effect.  They're easy to make, and perfect as a little family treat, shared with friends and work colleagues, or included in a charity bake sale.

ingredients:

For the Cupcake Batter
  • 120g Butter, unsalted & softened
  • 60g Caster Sugar
  • 60g Golden Caster Sugar
  • small pinch of Salt
  • 2 Large Eggs, lightly beaten
  • 1 Lime, finely grated zest
  • 60g Desiccated Coconut
  • 2 tbsp Milk
  • 120g S R Flour
For the Cupcake Filling
  • 8 tsp Lime Curd (URL address to our recipe can be found in the notes section) 
For the Coconut Buttercream & Decoration
  • 180g Butter, softened & unsalted
  • 230g Coconut Icing Sugar (we used Cake Decor's flavour-ice naturally flavoured icing sugar)
  • 130g Icing Sugar
  • 1 - 2 tsp Milk
  • 60g Coconut Flakes

instructions:


  1. Preheat the oven to 190℃ / Fan 170℃ / Gas 5. Place the muffin sized cases into the muffin tray.
  2. Make the sponge. Place the soft butter and sugars into a good sized bowl and beat together with a wooden spoon or electric beaters until very pale and fluffy. Add the salt and beat again to combine. Gradually add the beaten eggs a little at a time, beating well after each addition. Add the lime zest, desiccated coconut and milk, and beat to combine.  Sieve the flour into the mixture. Use a spatula or large metal spoon to fold this in gently.  You're aiming for a nice dropping consistency.  Add a little more milk if necessary.
  3. Fill the muffin cases. Using a teaspoon, fill the cases with the batter mixture. You're aiming for them to be half to two-thirds full. You may decide to weigh each muffin to ensure equal sizes. Each will weigh about 60g - 63g.
  4. Bake. Place the muffin tray in the centre of the oven and bake for about 20 - 23 minutes. You may need to rotate the tray after 15 minutes of baking. Once baked, remove from the oven and place on a cooling tray.
  5. Make the buttercream.  Place the softened butter into a good sized bowl.  Beat to ensure it is soft and creamy.  Sieve half of the coconut icing sugar into the butter.  Use a wooden spoon to combine the two ingredients.  Sieve in the remaining coconut icing sugar and mix to combine.  Sieve the unflavoured icing sugar into the buttercream and beat again.  Beat well to create a creamy frosting.  Add a little milk if necessary, and beat in well. 
  6. Toast the coconut flakes.  Place the coconut flakes into a dry frying pan / skillet.  Set on the hob over a low to medium heat. Allow the coconut flakes to gently pick up a soft brown colour whilst frequently moving them around the pan to avoid them catching and spoiling.  Be aware that the coconut flakes can toast quite quickly.   Tip the coconut into a bowl and set aside to cool.
  7. Hollow out the cupcakes.  Use a paring knife or the wide end of a large piping nozzle to create a hollow in the top of the cupcake.  Use the tines of a fork to gently remove a little more of the cupcake sponge if required.   Add a teaspoon of the lime curd.  Avoid over filling.  Cut off a little of the sponge that was removed and place the 'crust' piece back onto the cupcake to act as  a 'plug'. 
  8. Decorate. Place 2 - 3 tsp of coconut icing onto the cupcake.  Use the back of the spoon to smooth it out. (If you prefer you could pipe it on).  Finish with a generous scattering of toasted coconut flakes.  

NOTES:

SPECIFIC EQUIPMENT: 8 muffin sized cupcake cases & muffin tin.  
STORAGE:  Store in an air tight container for up to 3 days.  Undecorated cupcakes can be frozen in an airtight container.  Allow to completely defrost before filling with lime curd & topping with coconut icing & coconut flakes.
LIME CURD:  For our lime curd recipe visit https://www.onlycrumbsremain.co.uk/2018/06/homemade-lime-curd.html
TIPS: 
a) Aim to ensure your ingredients are at room temperature before baking.  Consider very gently warming the lightly beaten eggs over a double boiler if the eggs are chilly, especially in the colder months.  Heat them until they are tepid (neither warm nor cold to the touch).  This should help prevent the batter from curdling and produce a better cupcake sponge. 
b) When making the cupcake batter, consider weighing the cracked eggs first to ensure the batter has equal weight of butter, sugar(s), eggs and flour. Simply weigh the butter, and combined  sugar to the same weight as the eggs.  Of course the value may be slightly different to the 120g listed in the ingredients above.
c) We preferred to use a mixture of coconut icing sugar and regular icing sugar to make our buttercream.  Using just coconut icing sugar can make the flavour a little too overpowering, though increase the quantity if you prefer (keeping the ratio to 1 part butter: 2 parts icing sugar). 
NUTRITIONAL VALUES: Please note, nutritional values are offered as a guideline only.  Values below are for 1 cupcake, based on a batch of 8 made.  Any Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
calories
701.8
fat (grams)
42.9
sat. fat (grams)
28.4
carbs (grams)
74.8
protein (grams)
4.7
sugar (grams)
49
Created using The Recipes Generator




Pin Coconut & Lime Cupcakes for later!

 
This Coconut and Lime Cupcake recipe, sees the small cakes filled with a homemade lime curd and topped with a coconut buttercream frosting and toasted coconut flakes.




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This post has been shared with: 

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8 comments:

  1. These look amazing Angela! They've got all the flavours of a tropical island and I know they'd be really popular if I made them. My family love lime. Thanks so much for sharing with #CookOnceEatTwice x

    ReplyDelete
  2. WOW! Just WOW - these look incredible....and I bet they taste AMAZING!! Thanks for linking up to #CookBlogShare. Eb :-)

    ReplyDelete
    Replies
    1. Thankyou Eb, they certainly did (if I do say so myself):-D
      Angela x

      Delete
  3. Absolutely beautiful Angela and what fabulous flavours,nevermind the great photos!I love these.Perfect for Summer xx

    ReplyDelete
  4. Coconut and lime is such a great pairing. And you always make everything look so pretty! Beautiful cupcakes as always Angela x

    ReplyDelete
    Replies
    1. It's so delicious isn't it - I'd use it more often but sadly hubby isn't a fan of coconut :-( Aw thankyou so much, that's so kind of you :-)
      Angela xx

      Delete

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