Thursday, 1 November 2012

Coconut and lime cupcakes.

I love coconut. I love the nostalgic feel of coconut in baking and cooking and often use coconut in cooking such as in rice and peas, currys and soup. I also adore baking with coconut making variations of coconut and jam cake, coconut slices and coconut cupcakes. This recipe is in fact adapted from a coconut cake recipe from Nigella's How to be a Domestic Goddess. As per usual with a Nigella recipe, this is really simple you can either place all the ingredients in the food processor or use the traditional method of combining the sugar and butter together - as what I did.
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
My cupcakes turned out really moist and was delicious, the lime really came through and I certainly would make this again.
Inside my coconut cupcakes

I followed the usual method by creaming the butter and sugar together and added the remaining ingredients and combined.
Coconut mixture
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.
Baked cupcakes

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
4 eggs
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.




    1. I love coconut and lime but have a feeling these would not be WW friendly!! Look amazing though!

    2. These look amazing, so professional and such fantastic flavours too! Lucky friend!

    3. They look really good. It is nerve wracking to transport cupcakes or any kind of cake. Glad yours made it without problem : )

    4. Love Coconut and Lime!! So need to make these x


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