Tuesday, March 16, 2010

Tropical Coconut Lime Cupcake Recipe with Cream Cheese Frosting

Here is a delicious tropical cupcake ready for spring to start, coconut and lime with a luscious cream cheese frosting, its hard to resist.

Makes you feel like summer all year long~

Then the cream cheese frosting is the perfect topping, decorated with four leaf clovers, or other colored marshmallow flowers. Easy to do just by cutting the edges on a slant, then twist them.

The lime and coconut batter smells wonderful even before it gets to the oven.

This doesn't make many one and half dozen, so if you have a crowd you may want to double the recipe.

The flavors of the tropics, so fresh, a great combination, if you like key lime flavors and coconut, this one's for you.

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, mixing till well incorporated. 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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