Friday, July 16, 2010

Coconut Lime Cupcakes

Here's a picture of Melly snuggling my sister's iPhone for those who are not interested in the baking portion of this post:

When my sister was in town, she wanted to make cupcakes, so for Geoff's daughter's birthday, we decided to try something new.

Coconut Cupcakes with Coconut Cream Cheese Frosting and Lime Curd Filling
Cupcake and frosting recipes adapted from this recipe on
Lime curd adapted from a lemon curd recipe I've seen on several blogs and recipe sites

I recommend making the filling first so that it has time to firm up in the refrigerator before you need to use it.

Lime Curd Ingredients

3 ounces unsalted butter, room temperature
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lime juice (this only took four or five limes - I expected to use more, so my poor sister squeezed about a dozen limes)
1 teaspoon grated lime zest

Cupcake Ingredients

3/4 cup of unsalted butter, room temperature
1 1/4 cup of sugar
3 large eggs, room temperature
1 cup of canned coconut milk (the original recipe recommended not using light coconut milk - I second that recommendation)
1 teaspoon of vanilla extract
2 1/4 cups of flour
1 teaspoon of salt
1 teaspoon of baking powder
1/2 cup of sweetened desiccated coconut (my sister ran it through the food processor so the pieces would be less noticeable in the finished cupcake)

Coconut Cream Cheese Frosting Ingredients

1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature (you can get away with the light cream cheese, but nonfat is probably not a good idea)
1/2-1 cup of powdered sugar (we used quite a lot more since with one cup, the frosting still just tasted like cream cheese)
1/4 cup of sweetened desiccated coconut (we left this out and just sprinkled more coconut on top of the finished cupcakes)

Lime Curd Directions

1. Beat the butter with the sugar until it’s light and fluffy. Slowly beat in the eggs and yolks. Beat for 1 minute more, then stir in the lime juice. The mixture will look curdled. Do not panic.

2. (For this step, a double boiler works well - I use my metal mixing bowl over a small sauce pan.) Cook the mixture over low heat until it becomes smooth, then increase the heat to medium and cook, stirring constantly, without letting it boil, until it thickens enough to leave a path on the back of the spoon when you drag your finger through it. If you want to go by temperature, you’re looking for 170 F.

3. Remove from the heat and stir in the lime zest. Press plastic wrap on surface to prevent a skin from forming and chill in the refrigerator.

Cupcake Directions

1. Preheat the oven to 350 F. Cream the butter until light and fluffy. Add sugar and cream till light and fluffy again, scraping down the sides halfway through to ensure even mixing.

2. Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. Be sure to scrape down the sides after each egg to ensure even mixing.

3. Combine the flour, salt, and baking powder in one bowl. In another add 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. Continue alternating with the wet and dry mixtures, ending with the dry. Stop mixing once just as the ingredients become incorporated; do not overbeat.

4. Fold in the coconut. Scoop into cupcake papers about one half to three-quarters of the way full. Bake for 18-22 minutes, rotating the pan after the first 15 to ensure even baking. Be sure to check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready. Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.

Frosting Directions

1. Cream the butter and cream cheese together, about 3 minutes. Scraped down the sides and bottom.

2. Slowly add the powdered sugar, taste as you go adding more sugar until you have reached the desired sweetness.


Once the cupcakes have cooled, cut a small inverted cone out of the top. Then, trim the tip off the cone (if you save these leftover pieces, you can eat them with the rest of the lime curd). Put a small dollop of lime curd inside the cupcake, then replace the cone.

Frost the cupcakes. Make sure to cover the seam of the cone, both to help hold it in place and because the seam isn't very pretty. Because you'll be sprinkling coconut over the frosting, it doesn't need to be perfect.

Sprinkle coconut over the frosted cupcakes.
Makes 20 cupcakes.


Katnip Lounge said...

Oh my Cod! Will you marry me?

Shoot! I'm already married and a female.

Nevermind. Please just mail me a huge number of these cupcakes, and Melly.

Thanks! MomKat Trish

Anonymous said...

MomKat Trish, if she does send the cupcakes and Melly, may I come visit?

kelley said...

The cupcakes look yummy...but it's the Melly belly that looks the best...what a happy girl!

Anonymous said...

Can I be your live in at nanny. Those cupcakes look yummu

Amy and The House of Cats said...

Well, we are going to admit we skipped the baking part (coconut gives mom a headache) but the iPhone snuggle pic is super cute!

Sylvestermiasmomma said...

Oh yum!! I am drooling now. I volunteer to be your tasting assistant. I want to snorgle Miss Melly's belly. Does she like belly rubs?