Coconut and citrus cupcakes

Recipes / Desserts

Zesty lime gives these pretty and deceptively easy coconut cupackes a delicious kick to make your high tea perfect.

Recipe «Coconut and citrus cupcakes» presented in category Recipes / Desserts, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 175g unsalted butter, at room temperature, 155g caster sugar, 3 eggs, at room temperature, 1 1/2 tbsp finely grated combined lemon rind and lime rind, plus extra lime rind, to serve, 1 teaspoon coconut essence , 190g self-raising flour, 45g desiccated coconut, 125ml coconut milk , Fresh flowers, to decorate, 250g cream cheese, at room temperature, 50g unsalted butter, at room temperature, 1 1/2 teaspoon finely grated lime rind, 345g icing sugar mixture, sifted, 1/2 teaspoon fresh lime juice.

Ingredients:

  • 175g unsalted butter, at room temperature 
  • 155g caster sugar 
  • 3 eggs, at room temperature 
  • 1 1/2 tbsp finely grated combined lemon rind and lime rind, plus extra lime rind, to serve 
  • 1 teaspoon coconut essence 
  • 190g self-raising flour 
  • 45g desiccated coconut 
  • 125ml coconut milk 
  • Fresh flowers, to decorate 
  • 250g cream cheese, at room temperature 
  • 50g unsalted butter, at room temperature 
  • 1 1/2 teaspoon finely grated lime rind 
  • 345g icing sugar mixture, sifted 
  • 1/2 teaspoon fresh lime juice 

Instructions

  1. Preheat oven to 180C/160C fan forced. Line a 12-hole, 80ml (1⁄3 cup) capacity muffin pan with paper cases.
  2. 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.
  3. 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.
  4. 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.