Give your cupcakes a simple update with this tasty recipe. The creamy coconut flavour is balanced by the zesty lime – and the flavoured buttercream is just delicious! It’s a great recipe to try if you’re looking for a new recipe to impress your friends, or want something special to enjoy with a cup of tea. Using desiccated coconut and coconut milk to give these moist cupcakes a creamy and coconutty flavour which contrast nicely with the zingy lime zest in this mixture. Try this easy recipe once and you’ll have a new family favourite!
Ingredients
- 120g butter, softened
- 160g caster sugar
- 2 large eggs, room temperature
- Zest of 1 lime
- 200g self raising flour
- 1 tsp baking powder
- 125ml coconut milk
- 50g dessicated coconut
- Buttercream
- 120g butter, softened
- 200g icing sugar, sifted
- 2 tbsp coconut milk
Method
To make this cupcake recipe, preheat oven to 180 degrees. Line a 12 hole muffin tin with cupcake cases.
Sift the flour and baking powder together and set aside.
Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the lime zest. Fold in half the sifted flour, then half the coconut milk, then the rest of the flour, followed by the remaining coconut milk. Gently fold in the dessicated coconut.
Spoon the mixture into the cupcake cases and bake for 18-20 minutes or until a cocktail stick inserted into the centre comes out clean. Place on wire racks to cool completely.
To make the buttercream, cream the butter, gradually add the sugar until smooth and creamy. Add the coconut milk and continue creaming until fully combined. Pipe onto the cupcakes using a piping bag and then, garnish with dessicated coconut.
Top tip for making Coconut and lime cupcakes
Learn how to ice cupcakes like a pro with our cupcake icing videos
