Key Lime Coconut Cupcakes are cute and delicious summer cupcakes It has a Coconut Cupcake base which is topped with a Key Lime Whipping Cream Frosting, a wedge of lime and some toasted Coconuts.
Pre heat the oven to 400F or 220C and line a Muffin tin with Cupcake Liners.
Coconut Cupcakes
Take Flour along with Baking Powder, Melted Butter, Granulated Sugar, Desiccated Coconuts, Vegetable Oil, Yogurt and Milk. Make a lumpy batter. Use an Ice cream scoop to scoop out one portion of the batter and place it in the muffin tin lined with cupcake liners. Use an Ice-cream scoop or a spoon to ensure that you pour the same quantity of batter.
Bake the cupcakes at 400F or 220C for 10-Minutes.
In a medium-sized bowl whisk whipping cream, key lime zest, key lime juice, granulated sugar, green gel food color, and white gel food color until you see stiff peaks.
Once the cupcakes are done, allow them to cool down. Once they have cooled down, use a nozzle of your choice and a piping bag to pie the key lime frosting on your cupcake. Sprinkle some toasted desiccated coconut on the cupcakes for that extra crunch along with a wedge of Key Lime for decoration. ENJOY!
Video
Notes
To make Gluten-Free Vegan Key Lime Coconut Cupcakes, use Gluten-Free Coconut Flour, replace the butter with vegetable oil, the Yogurt with Thick Soy Yogurt and Whole milk with Coconut Milk.
Nutrition
Nutrition Facts
Key Lime Coconut Cupcakes
Amount Per Serving
Calories 185
* Percent Daily Values are based on a 2000 calorie diet.
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