Coconut Lime Cupcakes Pot o’ Gold
*3/4 cup Granulated Sugar
*2 Eggs, room temperature
*1/2 cup Extra Light Olive Oil
*Zest of 1 Lime
*4 tablespoons Fresh Lime Juice
*1/2 teaspoon Coconut Extract
*3/4 cup Lite Coconut Milk, canned
*1 1/2 cups All-purpose Flour
*1 teaspoon Baking Powder
*1/2 teaspoon Baking Soda
*1/2 teaspoon Sea Salt
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In a stand mixer with paddle attachment on medium speed, mix together the sugar and eggs until combined, slowly adding oil. Then add lime zest, lime juice, coconut extract and lite coconut milk.
Whisk together in a bowl the dry ingredients; Flour, baking powder, baking soda and Sea Salt.
Add the dry ingredients to the wet ingredients and mix on medium speed until combined, being careful not to over mix.
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In lined cupcake/muffin tins fill with cupcake batter 2/3 full.
Bake the cupcakes in a 400*F. oven for about 14 minutes.
Remove from oven and allow cooling before frosting.
Makes about 18 cupcakes.
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Coconut Frosting with Gold Gumball Topper
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*8 ounces Cream Cheese, room temperature
*1/4 cup Butter, room temperature
*1/4 teaspoon Coconut Extract
*1 3/4 cups Confectioners’ Sugar, adjust as needed
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Mix cream cheese with a stand mixer on medium and add butter a tablespoon at a time to the cream cheese. Then add coconut extract and confectioners’ sugar. Mix until all the sugar is combined and piping consistency. Then using a pastry bag filled 23 full of frosting, with of large open star tip (826), pipe frosting onto cooled cupcakes. Refrigerate cupcakes for 20 minutes to set before adding gold gumball.
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Recipe adapted from Dessert Now Dinner Later
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Enjoy!
Jessica and Lindy
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