Coconut cupcakes with lime curd filling, topped with 7-minute frosting flavored with lime juice. These were SOOOO good!!!
Here’s the recipe:
For the cupcakes:
1 3/4 cups all-purpose flour
2 tsps. baking powder
1/2 tsp. salt
1/2 cup packed sweetened shredded coconut
6 ounces (1 1/2 sticks) unsalted butter, softened
1 1/3 cups sugar
2 large eggs plus 2 large egg whites
3/4 cup unsweetened coconut milk
1 1/2 tsps. pure vanilla extract
Mix together flour, baking powder, salt and shredded coconut in a large bowl. Cream butter and sugar with mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add vanilla. Mix in dry ingredients alternating with coconut milk. Fill muffin cups 2/3 of the way and bake in preheated 350*F oven for 15 to 20 minutes.
For the filling:
I used readymade lemon-curd filling….and added lime juice and a little bit of green food coloring,
1 1/2 cups plus 2 tbsps. sugar
2/3 cup water
2 tbsps. light corn syrup
2 tsps. lime juice
6 large egg whites
Mix 1 1/2 cups sugar, the water, and corn syrup in a small saucepan over medium heat. Cook, stirring occasionally, until sugar dissolves. Bring to a boil, and cook until mixture registers 230* on a candy thermometer. Add lime juice. Meanwhile, whisk whites with a mixer on medium speed until soft peaks form. With mixer running, add remaining 2 tbsps sugar. With mixer on medium-low, pour sugar syrup in a slow, steady stream down side of bowl. Increase speed to medium-high and whisk until stiff peaks form and mixture is cool, about 7 minutes.
Fill cooled cupcakes with lime-curd filling and frost with 7-minute frosting.
Tagged: , coconut , cupcakes , lime , curd , tropical