Friday, July 11, 2008
Lime & Coconut Cupcakes
Lovely Lyn, a regular on the foodlovers forum gave me a fabulous big box of limes in the weekend. I juiced most of them and froze the juice in ice cube containers. It’s a great way of having “fresh” lime juice, as if you are anything like me, you never have fresh limes on hand when a recipe calls for them. The rest I have put in my lemon bowl (yes, I have a special bowl that is always full of lemons) and I will use them over the next week.
I used some on Tuesday night to make these lime and coconut cupcakes to take into work. I based the recipe on one from the Australian Womens Weekly cupcake book, adding lime juice - the original recipe only had zest. I squeezed the juice of 2 limes into the mixture and also spooned over straight lime juice as they came out of the oven (I was too lazy to make a lime syrup). I also scaled the recipe down and still managed to get 16 cupcakes. The icing is cream cheese icing which I flavoured with lime juice and tinted a lime colour (the colour was slightly more vivid that the photo shows). I really liked these cupcakes – the flavour was quite sharp but there were the creamy undertones of the coconut essence in the background.
Also, there is another feature of mine on shortbread on the Foodlovers website. Check it out.
Lime and Coconut Cupcakes (adapted from the AWW cupcakes book)
1 ½ tsp coconut essence
zest and juice of 2 limes
280g self raising flour
juice of two extra limes
· Cream butter, sugar, zest and essence. Add eggs in one at a time
· Stir in milk and juice, then coconut and flour
· Spoon into cupcake cases and bake at 180c for 17-20 minutes
· While still hot, spoon over extra lime juice
· When cold, ice with cream cheese icing and decorate with coconut