I made these cupcakes because Quirky Cupcake was hosting the Cupcake Hero event with the key ingredient being lime, which had to be used in the cake or frosting. I generally love really simple cupcakes but this ingredient inspired me to the more exotic and unusual. Since I'm always trying to expand my horizons I decided to make something out of the ordinary. The recipe comes from The Artful Cupcake. The cupcake was not too sweet and went well with the sweet-tart frosting. The frosting contained the lime and I thought it was great. Tart but not so tart that you cringe. It helped cut down the sweetness of the frosting.
A big plus of this recipe is that it does not waste any thing. While the cupcakes required egg whites, the yolks could then be used for the frosting! Next time I might soak the coconut for longer but it definitely added texture to the cupcake. The picture is so-so and doesn't do justice to the cupcake at all.
Makes 24 cupcakes
Ingredients -- Coconut Cupcakes
-3/4 cup wide strips unsweetened coconut
-1 1/4 cups unsweetened coconut milk
-3 egg whites
-2 3/4 cup cake flour
-1 T baking powder
-1/2 tsp salt
-8 oz unsalted butter, room temp.
-1 1/2 cups sugar
1. Preheat oven to 350%. Prepare muffin pans with nonstick spray. If you want cupcakes to have smooth sides, don't use baking cups.
2. Soak the coconut strips in 1/4 cup of the coconut milk. Set aside.
3. Combine the remaining cup of coconut milk with the egg and egg whites.
4. Sift together the flour, baking powder, and salt.
5. Cream the butter and sugar together until pale and fluffy. Add the soaked coconut flakes.
6. Add egg mixture to the butter mixture in 3 parts, alternating with the flour mixture in 2 parts. Between additions, mix thoroughly and scrape down the sides of the bowl.
7. Pour the batter in those prepared pans, filling approximately halfway. Bake 18 to 20 minutes, until the tops are starting to color.
8. Let the cupcakes rest a few minutes, then turn them out onto a cooling rack and allow them to cool completely before icing.
Ingredients -- Lime Curd
-1 tsp water
-1/2 tsp unflavored gelatin
-1/2 cup sugar
-Juice of 3 limes
-Green food coloring
-Zest of 1 lime
-2 ounces unsalted butter, softened and cut into pieces
1. Put the water in a small mixing bowl and sprinkle the gelatin over it to soften.
2. In heavy saucepan, whisk the egg yolks and sugar to blend thoroughly. Whisk in the lime juice.
3. Place the saucepan on medium heat. Stirring constantly (but not vigorously) with a wooden spoon, cook the mixture until begins to steam and then thickens. When you can draw a line with your finger across the curd on the back of the stirring spoon and the line stays without dripping, take it off the heat.
4. Strain the curd into the mixing bowl with the gelatin, and whisk to incorporate.
5. Put a drop of green food coloring in a small dish, and use a tooth pick transfer just a smidgen to the mixture (a full drop might make the mixture too dark). Stir to see the effect. Continue until you reach the desired pale green.
6. Add the zest and butter, and whisk until the butter is melted and everything is an even color.
7. Refrigerate 30 minutes, or until the lime curd has thickened to a spreadable consistency.
I'm ready for some much needed sleep!