It got me to thinking, why not put the lime in the coconut? How would it taste anyway...a weird Pina Colada? I didn't go down the drink route, instead I decided to make cupcakes. A dumb downed version of a vanilla cupcake with lime curd mixed in, topped with a ginger frosting and either sweetened or toasted coconut. Num Yummy!!! is all I can say.
So put the lime in the coconut and the only doctor you'll be calling is the dietitian.
Lime in the Coconut Cupcakes
(with Ginger Frosting)
Ingredients:
2 cups sugar
1 cup butter
3 eggs
¾ cup lime curd
1 tsp vanilla extract
3 cups flour
3 tsp baking powder
¾ cup milk
1 cup shredded, sweetened coconut
1 cup shredded, toasted coconut
¼ cup additional lime curd
Preparation:
Preheat oven to 350F; line muffin tins with cupcake liners.
In a large bowl, cream together sugar and butter until fluffy; beat in one egg at a time, then the lime curd and the vanilla extract.
In another bowl, sift together the flour and baking powder; stir into the creamed mixture. Add the milk and stir until batter is smooth. Use an ice cream scoop to fill the cupcake liners up halfway.
Bake for 20-25 minutes; until toothpick comes out of center cleanly. Remove to wire racks to cool before lightly frosting; put coconut into separate bowls and dip frosted cupcake into one or the other. Spoon a dollop of lime curd into center of each cupcake.
Makes 24-26 cupcakes.
Ginger Frosting
Ingredients:
1/3 cup unsalted butter, softened
3 ½ cups confectioners’ sugar
1 ½ tsp fresh ground ginger or 3 tsp dried ground ginger
½ tsp vanilla extract
2 Tbsp cold milk
Preparation:
In a large bowl, beat the butter and sugar together until fluffy; add in ginger, vanilla extract and milk; continue to beat until smooth and spreadable.
Makes 2 cups.
Mary Cokenour
