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Coconut and citrus cupcakes
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Lime-infused coconut cupcakes add a zesty kick to elevate your high tea experience.
Ingredients:
  • 175g unsalted butter, at room temperature
  • 155g (3/4 cup) caster sugar
  • 3 eggs, at room temperature
  • 30.00 ml finely grated citrus rind (combined lemon rind and lime rind, plus extra lime rind, to serve)
  • 1 tsp coconut essence
  • 190g (1 1/4 cups) self-raising flour
  • 45g (1/2 cup) desiccated coconut
  • 125ml (1/2 cup) coconut milk
  • Fresh flowers, to decorate
  • 250g cream cheese, at room temperature
  • 50g unsalted butter, at room temperature
  • 1 1/2 tsp finely grated lime rind
  • 345g (2 1/4 cups) icing sugar mixture, sifted
  • 2.65 gm fresh lime juice
Instructions:
  • Preheat your oven to 180C/160C fan forced, then line a 12-hole muffin pan with paper cases. Each case should hold 80ml (1⁄3 cup).
  • Cream together butter and sugar using electric beaters until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the citrus rind and essence. Alternate adding flour, coconut, and milk in batches, stirring until just combined. Divide the batter among the prepared pans. Bake for 20 minutes or until a skewer comes out clean. Allow to cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
  • In a bowl, use electric beaters to whip together cream cheese, butter, and rind until creamy. Gradually add sugar in two parts, beating until smooth. Mix in juice until combined.
  • Pipe the frosting onto the cupcakes using a piping bag fitted with a 1cm plain nozzle, then sprinkle with extra lime rind and adorn with fresh flowers for a delightful finish.

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