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.
- 8 muffin sized cupcake cases
- muffin tin
Store in an airtight 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.
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).