Here is how my coconut and lime cupcakes turned out:
|Coconut and lime cupcakes|
I was giving these cupcakes to my friend who I met in Brazil, and who now lives in London. Note to self: never travel on the train or tube with boxed cupcakes! Luckily they still held their piping but it was nerve wracking.
|Boxed coconut cupcakes|
|Inside my coconut cupcakes|
I followed the usual method by creaming the butter and sugar together and added the remaining ingredients and combined.
|Coconut soaked in lime and coconut rum.|
I placed the mixture into the cupcakes cases.
|Cupcakes pre baked|
After 25 minutes the cupcakes were gloriously brown and looked delicious.
I made the butter cream with my favourite buttercream recipe buttercream recipe, but added 3 squirts of lime juice (from the bottle) and 2 tablespoons of coconut rum. I then placed the buttercream into a piping bag and using my new best friend the Witton 1M piping nozzle piped away.
Perfect cupcakes for coconutaholics.
Ingredients (adapted from Nigella's How to Be a Domestic Goddess) - Makes 18 large cupcakes.
225g unsalted butter, softened
225g caster sugar
1/2 tsp vanilla extract
225g self raising flour
1/2 tsp baking powder
50g desiccated, coconut, soaked in 150ml boiling water
I also added 3 tablespoons of coconut rum and three squirts of lime juice.
Blitz all the ingredients in a food processor, or the traditional way as follows:
Cream butter and sugar, until pale and creamy. Add vanilla and eggs one at a time, adding a spoonful of flour after each to prevent curdling. Gently fold in flours and baking powder. Fold in the coconut and place the mixture in the cupcake cases.