Zesty lime gives these pretty and deceptively easy coconut cupackes a delicious kick to make your high tea perfect.
- Preheat oven to 180C/160C fan forced. Line a 12-hole, 80ml (1⁄3 cup) capacity muffin pan with paper cases.
- Use electric beaters to beat the butter and sugar in a bowl until pale and creamy. Add the eggs 1 at a time, beating well after each addition. Beat in the rind and essence. Add flour, coconut and milk, in alternating batches, stirring until just combined. Divide among prepared pans. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Transfer to a wire rack to cool completely.
- For the frosting, use electric beaters to beat the cream cheese, butter and rind in a bowl until pale and creamy. Add the sugar in 2 batches, beating well after each addition until smooth. Beat in the juice until combined.
- Use a piping bag fitted with a 1cm plain nozzle to pipe the frosting onto the cupcakes. Sprinkle with a little extra lime rind and decorate with fresh flowers.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set