Key Lime & Coconut Cupcakes

This week I decided to try out a recipe I saw on foodnetwork.com for Key Lime & Coconut Cupcakes. My boyfriend & aunt love key lime pie so I wanted to make it in a cupcake form and since my aunt & her family were coming over for dinner I figured this was the perfect opportunity :) 

 I also made some candied lime slices for decoration. The cake was really dense where I typically make very light cakes. When I was making the cake the batter was really thick and I wasn't sure I made it right but after baking it I realized it was just a heavier cake then I normally make. It had really good flavor not too tart from the lime. The cake batter had coconut in it which I liked at first but thought that texture got old after awhile. I think I may leave out the coconut next time. But if you really like coconut I definitely suggest leaving it in there. The frosting was AMAZING! I think the frosting would also go great on a vanilla cake. 

Here are the recipes:

• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 heaping teaspoon grated key lime zest
• 1 1/2 tablespoons key lime juice (bottled or freshly squeezed)
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup buttermilk
• 1 1/3 cups loosely packed sweetened coconut flakes (3.5 ounces)

For the Frosting:

• 5 ounces good quality white chocolate, chopped into small chucks
• 1/2 cup (1 stick) unsalted butter, room temperature
• 3 1/2 cups powdered sugar, sifted
• Pinch salt
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon key lime juice (bottled or freshly squeezed)
• 1/4 cup sour cream
• Finely grated key lime zest, for garnish

Directions

Preheat oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract, key lime zest and juice and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold the coconut into the cupcake batter.
Line a  muffin pan with paper liners and fill each liner almost to the top with batter. Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean. Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely.
While the cupcakes are cooling you can make the frosting. In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated.

Overall they tasted very good and I definitely suggest for people who like coconut & key limes. This frosting turned out so great that I'm definitely using it in the future even without the key lime cake. 

Enjoy!



With Love,
Cheri