Have I told you before that can be I can be a little
So in the past week I've made three different kinds of cupcakes with coconut cream. I'm not too sure what started it - this pursuit of a great coconut-containing cupcake. (Maybe the upcoming Tropical Island Cupcakes theme?? That's a rhetorical question - don't try answer it. I can't either. If I figure out the origins of this latest fixation, I'll let you know!)
But, anyway, it did lead me to try out this recipe - which I might not have done if the whole coconut-craze-thing wasn't happening.
And it's a keeper....
Lime and Coconut Cupcakes
Adapted from a recipe from Nikki Palmer
150g cake flour, sifted.
120g caster sugar
75g shredded coconut
1 tsp baking powder
120ml coconut cream.
Preheat the oven to 180'C
Line a 12 hole muffin tray with cupcake cases.
Cream together the butter and sugar.
Add the eggs one at a time. Scrape down the sides of the bowl between additions.
Stir in the coconut cream, then fold in the shredded coconut and flour.
Spoon into the prepared cupcake cases and bake for 20-25 minutes, until a skewer inserted comes out clean.
Remove from muffin tray and allow to cool before icing.
Lime Mascarpone Icing.
Recipe by Tea, Cake & Create
1/2 cup (125ml) whipping cream
1/3 cup sifted icing sugar
1 lime - zest and juice.
Green gel colour *
Chill the mixing bowl and whisk attachment in the freezer for 20 minutes.
Place all ingredients into the chilled bowl, and whip until stiff.
*Add a drop of electric green gel colour if desired.
Pipe onto cooked cupcakes.
Top with coconut flakes.
Hmmn... flavours of the islands ; )