Coconut Lime Cupcakes
Once upon a time, there was a girl who got revenge on her snitching, teetotal, asshole of a boss by baking margarita cupcakes (with real tequila in the frosting and batter) and almost getting him drunk at the office with them.
This is not that story — mostly because whenever I make a batch of Margarita Cupcakes, they’re gone before I get the camera out.
However, this is the story of the cupcakes I told my boss I’d made for his birthday celebration: coconut lime cupcakes. If you are having a summer party, and you don’t want to play with tequila — either because you’re feeding these to children or because you don’t want to shell out $40 for a bottle of Petron, my tequila of choice — these are a very close second to the awesomeness of coconut lime cupcakes. The flavor is light and crisp, with the tang of lime that makes you feel like you’re off in the Caribbean somewhere, sipping a lime-flavored drink and cooling off in the ocean breeze — and the lack of eggs and butter in the recipe make the cakes themselves practically weightless. They’re not as spongy and light as an angel food cake, but that’s actually a good thing. They have just enough substance that you know you’re actually eating a dessert of substance, unlike angel food cake, which never actually feels like a dessert as much as something to sandwich around a dessert.
Trust me, when summer gets here, you’re going to want need these cupcakes.
Coconut Lime Cupcakes
From Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule
- Ingredients
- 1/3 c. coconut oil
- 3/4 c. granulated sugar
- 1 c. coconut milk
- 1/4 c. soy milk
- 1 tsp vanilla
- 1 tbsp finely grated lime zest
- 1 c. flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 c. unsweetened coconut
- Directions
- Preheat oven to 350 degrees. Line a cupcake pan with liners
- Melt the coconut oil in a small saucepan over very low heat.
- In a medium bowl, mix together the coconut oil & sugar. Add the coconut milk, soy milk, vanilla extract, and lime zest. Mix to combine.
- Add the flour, baking soda, baking powder, and salt. Mix until smooth. Add the coconut and mix to incorporate.
- Bake for 23-25 minutes, until the cupcake top springs back when touched and a toothpick inserted comes out clean.
- Cool completely before icing
Lime Icing
- Ingredients
- 1/2 shortening
- 1/2 c margarine
- 3 1/2 c. confectioner’s sugar
- 1 tsp vanilla
- 1/4 c. lime juice
- 1 tsp finely grated lemon zest
- Directions
- Beat shortening and margarine together until well combined and fluffy (Ed. Note: about 3-5 minutes).
- Add the sugar and beat for 3 more minutes.
- Add the vanilla and lime juice, beat for another 5-7 minutes until fluffy. Add the zest and mix to distribute.
- Heap frosting onto the cupcakes. Place flaked coconut onto a plate & gently roll the cupcakes in the coconut. Refrigerate until serving.
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