Three years ago today, I married the guy of my dreams and we started our life together. So in honor of our third anniversary, I decided to make Lime and Coconut Cupcakes to celebrate.
We spent 10 glorious days in the U.S. Virgin Islands for our honeymoon and it was the vacation of a lifetime! We swam, snorkeled, ate, kayaked, hiked, ate, explored, shopped, snuba dived, ate and enjoyed many delicious tropical cocktails.
These cupcakes are a re-creation of a favorite drink enjoyed on the islands, the Lime-n-Coconut. Here I am enjoying one of many on our trip.
I fell in love with this little platter on our trip and it just had to come home with me. When I go on vacation, I like purchasing souvenirs that are unique, useful and special and this definitely fit the bill.
When I tried the batter I was a little worried because the lime flavor didn’t really come through. I worried for nothing. The lime was ridiculously tart in an amazing way. The batter was so light and airy and probably one of the best cupcakes I’ve ever made.
I think I may try subbing lemon or orange juice for the lime to see if they are just as yummy.
I have always been intrigued by buttercreams using flour but have never been brave enough to try it. After seeing this recipe and all the rave reviews it received I decided it was time to give it a go and I’m really glad that I did.
The original recipe called for milk but Mara from What’s For Dinner? substituted coconut milk to make it extra coconut-y. Amazing idea! It adds an extra sweetness and a delicious coconut dimension beyond just stirring in coconut flakes.
It was creamy, it was dreamy, it was everything a frosting should be. The only pitfall of this recipe is that it does not pipe well so it’s not as pretty but the taste definitely makes up for it.
recipe from What’s For Dinner?
yields 15-18 cupcakes
2 sticks salted butter
2 1/2 cups cake flour
1 1/4 cups sugar
1/2 cup milk
1/2 cup fresh lime juice
1 tsp. baking powder
1 tsp. salt
1. Preheat the oven to 350 degrees.
2. Place the butter in a small saucepan and melt over low heat. Whisk the warm butter so no milk solids remain. Mix the melted butter and sugar in the bowl of a stand mixer until the sugar is well-dissolved.
3. Add the eggs one at a time, mixing well between each addition. Add the lime juice.
4. Sift together the flour, baking powder and salt and add to the butter mixture alternately with the milk in 3 additions.
5. Mix until just combined then scoop into lined cupcake tins or one 9×5 loaf pan. Bake until lightly browned and a toothpick comes out clean, about 25 minutes for cupcakes and 45-50 minutes for a loaf pan. Allow to cool completely then frost.
recipe adapted from Tasty Kitchen
5 Tbsp. flour
1 cup coconut milk (found in baking section near the condensed and evaporated milk)
1 tsp. vanilla extract
1 cup butter
1 cup granulated sugar
1/2 cup shredded coconut
1. In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix. Remove from heat and let it cool to room temperature. (If you are in a hurry, place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.
2. While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream. Stir in shredded coconut.
3. Frost cooled cupcakes and enjoy!