Tropical Coconut Lime Cupcake Recipe

Tropical Coconut Lime Cupcake RecipeFrom Claudia's  kitchen of What's Cookin' Italian Cuisine
 
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 teaspoon grated key lime zest
1 1/2 tablespoons regular lime or 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 salt
1/2 cup coconut milk or heavy cream
2 drops of green food coloring
1 cup finely processed coconut

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 teaspoon grated key lime zest
1 1/2 tablespoons regular lime or 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 salt
1/2 cup coconut milk or heavy cream
2 drops of green food coloring
1 cup finely processed coconut

Preheat oven 350

Beat butter, sugar till light. Add eggs and cream, then food coloring, beat well, then add in all dry ingredients. Spoon into prepared muffin pans . Bake at 350 till centers are cooked. Cool. Make frosting.

Cream Cheese Lime Frosting
1 8-oz package cream cheese, room temperature
1 1/2 cups powdered sugar
1 stick butter, room temperature
1 teaspoon lime juice
1/2 teaspoon pure vanilla extract
2 drops green food coloring optional
1/2 cup coconut for garnishing put through food processor till fine
marshmallows cut in half then four corner snipped(shown above)

Whip frosting till fluffy. Spread on cooled cupcakes, garnish with coconut and marshmallows.

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