Key Lime Coconut Cupcakes With White Chocolate Frosting Food

KEY LIME-COCONUT CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Combine flour, baking powder, and salt in a bowl.
• Beat white sugar and 1/2 cup coconut oil in a large bowl using an electric mixer until light and airy, 3 to 4 minutes. Add 3 tablespoons Key lime juice, 1 1/2 teaspoons Key lime zest, and vanilla extract. Add eggs 1 at a time, beating well after each addition.
• Reduce mixer speed to low. Beat in 1/3 of the flour mixture at a time, alternating with 1/2 the milk and ending with the last 1/3 of the flour mixture. Mix until just combined; do not overmix. Pour batter into the muffin cups until about 2/3-full.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
• Beat cream cheese and 1/4 cup coconut oil together in a bowl using an electric mixer until creamy and well combined. Mix in 1 1/2 teaspoons Key lime juice and 1/2 teaspoon Key lime zest. Gradually stir in confectioners' sugar. Frost cooled cupcakes.
• Heat a nonstick skillet over medium heat. Cook and stir the flaked coconut until lightly toasted, about 4 minutes. Remove from pan to cool, about 5 minutes. Top frosted cupcakes with the coconut, pressing in lightly.

KEY LIME CUPCAKES WITH WHITE CHOCOLATE FROSTING

Steps:

• Preheat oven to 325 degrees.
• In a mixing bowl, cream butter and sugar on high speed, until light and fluffy, about 5 minutes. On low speed, add eggs, one at a time, mixing well after each one. Add vanilla, lime zest, and juice and mix well.
• In another bowl, sift together flour, baking powder and soda, and salt. In 5 parts total alternately add dry ingrediants and buttermilk to butter, beginning and ending with dry. Mix until just combined.
• Line muffin tins with paper and fill each liner about 3/4 full.
• Bake for 25 minutes until tops are slightly browned and a toothpick inserted comes out clean. Remove and cool in pan for 10 minutes. Transfer to a wire rack to cool completly.
• In a small glass bowl, set over a pot of simmering water. Slowly melt white chocolate. Remove and let cool until slightly warm.
• In a mixing bowl, beat butter until light and fluffy. On low speed, gradually add confectioners sugar until mixed.
• Add salt, vanilla, lime juice, and sour cream and mix well.
• Add melted white chocolate and mix just until incorporated.
• Frost cupcakes and garnish with grated lime zest. Can refrigerate, but don't have to.

WHITE CHOCOLATE-COCONUT CUPCAKES

Steps:

• For the cupcakes: Whisk 1 1/3 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt. In a separate bowl, beat 1 stick softened butter and 1 cup granulated sugar with a mixer on medium-high speed until fluffy, 4 minutes. Beat in 2 eggs, one at a time, then 1/2 teaspoon coconut extract. Beat in the flour mixture on low speed in three batches, alternating with 1/2 cup unsweetened coconut milk. Beat on medium-high speed until just combined. Divide among 12 lined muffin cups. Bake at 350˚ until the tops spring back when pressed, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
• For the frosting: Pulse 2 sticks softened butter, 2 cups confectioners' sugar, 8 ounces melted white chocolate and 3 tablespoons unsweetened coconut milk in a food processor until smooth. Frost the cupcakes. Top with shredded coconut.

COCONUT CUPCAKES WITH KEY LIME FROSTING

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 CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F.
• Line a regular sized muffin tin with cupcake papers.
• Sift flour, baking powder and salt together in a bowl.
• In a measuring cup combine egg whites, coconut milk and extracts.
• Cream together sugar and butter with an electric mixer on medium speed.
• Blend until butter lightens in color and texture, 4 minutes.
• Alternately add dry and wet ingredients, starting and ending with dry, in 3 additions.
• Fold in coconut using a rubber spatula.
• Scoop batter into prepared tin, filling each about 3/4 full.
• Bake until a toothpick inserted in the center of a cupcake comes out clean, 25-30 minutes.
• Cool in the pan 5 minutes; remove completely.
• For frosting, beat cream cheese and butter with an electric mixer until smooth.
• Add melted white chocolate and lime juice; beat to blend.
• Add powdered sugar and beat until smooth (it will be gooey).
• Spread 3 Tbsp frosting on each cupcake.
• Top cupcakes with coconut.

COCONUT-LIME CUPCAKES

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.