Coconut Lime Cupcakes Food

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COCONUT-LIME CUPCAKES



Coconut-Lime Cupcakes image

This is a combination/variation on my coconut and lemon cake recipes. It goes great with mango-lime filling and coconut cream cheese frosting.

Provided by Laroo

Categories     Desserts     Cakes     Cupcake Recipes

Time 45m

Yield 36

Number Of Ingredients 13

2 cups white sugar
1 cup butter
4 eggs
1 tablespoon coconut extract
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking powder
¼ teaspoon ground nutmeg
1 cup buttermilk
½ cup fresh lime juice
2 cups sweetened shredded coconut
2 tablespoons freshly grated lime zest

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners.
  • Beat sugar and butter together in the bowl of an electric stand mixer until fluffy, about 10 minutes. Beat in eggs, 1 at a time, adding coconut extract and vanilla extract with the last egg.
  • Combine flour, 1 tablespoon plus 1/2 teaspoon baking powder, and nutmeg in another bowl. Beat into the egg mixture until thoroughly combined; beat in buttermilk and lime juice. Stir in coconut and lime zest.
  • Fill each of the prepared cupcake cups with about 1/4 cup of batter using a large cookie scoop.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from the oven and let cool before serving.

Nutrition Facts : Calories 158.8 calories, Carbohydrate 22.1 g, Cholesterol 34.5 mg, Fat 7 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 4.6 g, Sodium 110.7 mg, Sugar 13.1 g

COCONUT-LIME CUPCAKES



Coconut-Lime Cupcakes image

These wonderfully moist cakes are loaded with iime flavor. They would make a lovely addition to an Asian menu, a tropical grilled meal or a brunch spread.

Provided by RecipeNut

Categories     Dessert

Time 50m

Yield 12 Cupcakes

Number Of Ingredients 15

6 tablespoons unsalted butter, softened
3/4 cup sugar
1 egg
1 tablespoon finely grated lime peel
1 teaspoon fresh lime juice
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 cup whipping cream
1/4 cup powdered sugar
1 teaspoon lime juice
1 teaspoon grated lime peel
1 cup finely shredded coconut

Steps:

  • Heat oven to 350°F.
  • Grease 12-cup muffin pan or line with baking cups.
  • In large bowl, beat butter and sugar at medium speed 5 to 6 minutes or until light and fluffy.
  • Beat in egg, 1 tablespoon lime peel and 1 teaspoon lime juice.
  • In medium bowl, stir together flour, baking powder, baking soda and salt.
  • At low speed, beat sour cream into butter mixture alternately with flour mixture.
  • Spoon batter into muffin pan, filling two-thirds full.
  • Bake 25 to 30 minutes or until golden brown and toothpick inserted in center comes out clean.
  • Cool on wire rack 10 minutes.
  • Remove from pan; cool completely.
  • In large bowl, beat all frosting ingredients at medium speed until stiff-peaks form.
  • Spread each cupcake with frosting; sprinkle with coconut.
  • Refrigerate until ready to serve.

KEY LIME COCONUT CUPCAKES WITH WHITE CHOCOLATE FROSTING



Key Lime Coconut Cupcakes with White Chocolate Frosting image

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 12 to 14 cupcakes

Number Of Ingredients 20

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 heaping teaspoon grated key lime zest
1 1/2 tablespoons 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 kosher salt
1/2 cup buttermilk
1 1/3 cups loosely packed sweetened coconut flakes (3.5 ounces)
5 ounces good quality white chocolate, chopped into small chucks
1/2 cup (1 stick) unsalted butter, room temperature
3 1/2 cups powdered sugar, sifted
Pinch salt
1/2 teaspoon pure vanilla extract
1 tablespoon key lime juice (bottled or freshly squeezed)
1/4 cup sour cream
Finely grated key lime zest, for garnish

Steps:

  • Preheat oven to 325 degrees F.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract, key lime zest and juice and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold the coconut into the cupcake batter.
  • Line a muffin pan with paper liners and fill each liner almost to the top with batter. A spring loaded 1/4 cup ice cream scoop works great for this and ensures the cupcakes are all the same size. Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean. Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely.
  • While the cupcakes are cooling you can make the frosting. In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated.
  • Frost the cupcakes and garnish with a bit of grated key lime zest. Enjoy!
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

COCONUT RUM AND LIME CUPCAKES



Coconut Rum and Lime Cupcakes image

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 24 cupcakes

Number Of Ingredients 21

2 1/2 cups cake flour
2 cups granulated sugar
2 1/4 teaspoons baking soda
1/2 teaspoon sea salt
3/4 cups canola oil
1 cup buttermilk
1/2 cup coconut milk
4 extra-large eggs
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
6 tablespoons unsalted butter
1 cup granulated sugar
2 large eggs
2 large egg yolks
2/3 cup freshly squeezed lime juice
Zest of 2 limes (about 1 1/2 teaspoons)
2 sticks (8 ounces) unsalted butter, at room temperature
3 1/2 cups powdered sugar
Pinch salt
2 tablespoons coconut milk
1 tablespoon coconut rum

Steps:

  • For the cupcakes: Preheat the oven to 325 degrees F and line muffin pans with paper liners.
  • In a medium bowl, sift the cake flour, granulated sugar, baking soda and salt.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the oil, buttermilk, coconut milk, vanilla and eggs. Mix until all the ingredients are fully combined, about 1 minute. Slowly add the dry ingredients to the wet ingredients and mix only until all the ingredients are barely incorporated. Fold in the shredded coconut. Fill the liners about three-quarters of the way full and bake, 17 to 19 minutes.
  • Let the cupcakes cool slightly before removing them from the pan and transferring to a cooling rack.
  • For the lime curd: In the bowl of an electric mixer, beat the butter and granulated sugar until light and fluffy. Slowly add the eggs and yolks, and then beat until combined. Add the lime juice. The mixture WILL look curdled. Do not fear, it will smooth out as the butter melts when you cook the mixture.
  • In a stainless steel saucepan, cook the mixture over low heat until it smooths out. Increase the heat to medium and cook, stirring constantly, until the mixture is thick, 10 to 12 minutes. Do not let it boil. Remove the curd from the heat and stir in the lime zest. Put the curd in a clean bowl and wrap it tightly. Place in the fridge until cool, about 1 hour.
  • For the frosting: In electric mixing bowl with paddle attachment, beat the butter until fluffy and pale in color. Add the powdered sugar gradually and beat until fully combined. Drizzle in the coconut milk and rum. Add more powdered sugar or coconut rum to adjust the consistency of the frosting.
  • Core out the center of the cupcakes, fill with lime curd and frost with coconut rum frosting.

COCONUT CUPCAKES WITH KEY LIME FROSTING



Coconut Cupcakes With Key Lime Frosting image

This one was a real winner with my children. Whenever I get out the icing bag, they go bonkers and yesterday was no different. I had to hold them back when they arrived home from school, so that I could get a couple of these cupcakes frosted the way I wanted for a quick photo shoot. Once I put down the icing bag, my younger son set to work on icing the rest of the batch. He did a great job and had a good time while my older son ate them. Cupcake fun was had by all. http://www.elanaspantry.com/coconut-cupcakes-key-lime-icing/

Provided by Elanas Pantry

Categories     Dessert

Time 30m

Yield 10 cupcakes, 4-6 serving(s)

Number Of Ingredients 7

3 eggs
1/2 cup coconut oil
1/2 cup agave nectar
1/2 cup coconut flour
1/2 teaspoon celtic sea salt
1/2 baking soda
1/2 cup shredded coconut

Steps:

  • In a small bowl blend eggs, coconut oil and agave nectar with a hand mixer.
  • Pulse in coconut flour, salt and baking soda.
  • Allow batter to sit and thicken just a bit.
  • Line a cupcake tin with unbleached baking cups.
  • Spoon ¼ cup cupcake batter into each cupcake liner.
  • Bake at 350° for 20-25 minutes.
  • Remove cupcakes from oven and allow to cool for 20 minutes.
  • Frost with Key Lime Icing and serve.

COCONUT & LIME CAKE



Coconut & lime cake image

Get a taste of the tropical with this creamy coconut and lime sponge cake

Provided by Good Food team

Categories     Afternoon tea, Buffet, Dessert, Snack, Treat

Time 30m

Yield Cuts into 10 slices

Number Of Ingredients 12

200g caster sugar
200g softened butter
4 eggs , beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
200g block of creamed coconut
zest and juice of 2 limes
100g butter , softened
140g icing sugar , sifted
tbsp Malibu (optional)
100g toasted desiccated coconut

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. Grate the 200g block of creamed coconut and keep half of it aside. Then in a large bowl, beat all the cake ingredients (including half of the grated block of creamed coconut) together until you have a smooth, soft batter.
  • Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
  • For the frosting, mix together the remaining creamed coconut, zest and juice of 2 limes. Microwave on High for 30 secs until the coconut melts.
  • Make the buttercream by beating the butter until smooth and creamy and gradually beating in icing sugar . Then beat in the cooled coconut mix and 2-3 tbsp Malibu (optional) until it becomes marshmallowy.
  • Fill the cooled sponges with a third of the frosting, cover the sides and top with the rest and coat the sides with the toasted desiccated coconut. Keep in an airtight container and eat within 2 days.

Nutrition Facts : Calories 670 calories, Fat 48 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium

MOIST COCONUT-LIME CUPCAKES



Moist Coconut-Lime Cupcakes image

These wonderfully moist cupcakes are loaded with lime flavor. They would make a lovely addition to an Asian menu, a tropical grilled meal, or a brunch spread. Garnish with additional lime zest and lime slices. Heavenly!

Provided by Tori Guy

Time 1h20m

Yield 12

Number Of Ingredients 14

2 ¼ cups cake flour
1 tablespoon baking powder
¼ teaspoon salt
1 ¼ cups coconut milk
4 large egg whites, at room temperature
1 ½ cups white sugar
1 ½ tablespoons grated lime zest
½ cup unsalted butter, at room temperature
1 tablespoon fresh lime juice
1 teaspoon coconut extract
1 cup heavy cream, chilled
2 tablespoons white sugar
1 teaspoon coconut extract
1 tablespoon freshly grated lime zest

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake tin with paper liners.
  • Prepare cupcakes: Sift cake flour, baking powder, and salt together in a medium bowl. Whisk coconut milk and egg whites together in second bowl.
  • Combine sugar and lime zest in the bowl of a stand mixer; rub together with your fingers until sugar is moist and fragrant. Add butter and beat with a paddle attachment on medium speed until light and fluffy. Beat in lime juice and coconut extract. Add 1/3 of the flour mixture, beating on medium speed. Mix in 1/2 of the milk-egg mixture, then beat in 1/2 of the remaining dry ingredients until incorporated. Mix in the remaining milk-egg mixture, followed by the last of the dry ingredients. Continue beating the mixture for another few minutes to ensure it is thoroughly mixed and well aerated.
  • Divide the batter evenly between the prepared liners, filling each about 3/4 full.
  • Bake in the preheated oven until the cupcakes are well risen and springy to the touch and a toothpick inserted in the center comes out clean, 18 to 22 minutes. Allow to cool in the pan for 10 minutes, then transfer the cupcakes to a wire rack to cool completely, another 20 minutes.
  • While the cupcakes are cooling, combine chilled cream, sugar, and coconut extract for whipped cream in a stand mixer fitted with the whisk attachment. Whisk on high speed just until stiff peaks form. Whip in lime zest until combined. Transfer to a piping bag with a fitted tip.
  • Pipe the whipped cream on top of the cooled cupcakes.

Nutrition Facts : Calories 392.9 calories, Carbohydrate 49.9 g, Cholesterol 47.5 mg, Fat 20.3 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 13.9 g, Sodium 162.9 mg, Sugar 27.3 g

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From pinterest.com


COCONUT LIME MARGARITA CUPCAKES | FOODTALK
These Coconut Lime Margarita Cupcakes are like the favorite cocktail in a little baked treat! Made for adults using 1800 Coconut Tequila, freshly squeezed lime juice, and toasted coconut, these cupcakes will be a summer favorite at any BBQ or party. This baked treat is basically the cocktail in dessert form using the 1800 Coconut Tequila in the batter and the frosting. …
From foodtalkdaily.com


COCONUT AND LIME CUPCAKES - ORGANIZED ISLAND
Coconut and Lime Cupcakes Recipe. 1 box lemon cake mix. 1/2 cup lime juice. 1/2 cup water. 1/2 cup melted butter. 2 eggs. 2-3 drops food coloring (optional) Preheat oven to 350 degrees and prepare a cupcake pan with liners. Combine cake mix and other ingredients until well blended. Pour into a cupcake pan and bake 16-18 minutes.
From organizedisland.com


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