Lemon Lime Coconut Cupcakes

Lemon Cupcakes are delicious on their own. But imagine adding lime zest for a little extra tang. Now combine those flavours with desiccated coconut and coconut milk. The result.. soft, fluffier and moist cupcakes rich in flavours that compliment each other to keep you coming back for more.

You can decorate these cupcakes with my silky and delicious Swiss Meringue Buttercream.

You can watch the full step by step recipe video below.

Lemon Lime Coconut Cupcakes – Step By Step Recipe.

Lemon Lime Coconut Cupcakes

  • Servings: 12 cupcakes
  • Print

Lemon Lime Coconut Cupcakes.

Author: Katherine Walton

Ingredients

-100 grams salted butter (room temperature)

-175 grams (3/4 Metric cup) caster sugar

-1 teaspoon lemon rind 

-1 teaspoon lime rind

-1/2 tablespoon fresh lemon juice

-1/2 tablespoon fresh lime juice 

-50 grams (1/2 Metric cup) desiccated coconut 

-2 eggs (room temperature) 

-100 grams (2/3 Metric cup) self-raising flour  

-100 grams (2/3 Metric cup ) cornflour  

-185 ml (1/2 cup plus 1/4 cup) canned full fat coconut milk

Directions

  1. Preheat oven to 150 degrees Celsius fan forced (300 Fahrenheit; Gas Mark 2). Line cupcake baking tray with cupcake liners. This recipe makes 12 cupcakes.
  2. Place butter in mixing bowl of stand mixer and beat until very pale. Scrape the bowl as needed.
  3. Add caster sugar and continue to mix until very pale and well combined.
  4. Add the desiccated coconut and continue to mix until all combined. Scrape the bowl as needed.
  5. Add the lemon zest, lime zest, lemon and lime juices. Mix until all combined.
  6. Add the whisked eggs in small batches at a time, beating well between each addition.
  7. Combine flours together in a separate bowl ensuring they are well combined then add 1/2 a cup at a time in batches with the coconut milk into the batter and mix lightly on low speed until just combined.
  8. Ensuring you do not over mix. Once the flour disappears in the mixture you can stop the mixer.  
  9. Finish mixing the batter by hand with a silicone spatula. Do not over mix.
  10. Fill cupcake liners with batter in equal measurements. This recipe serves 12 cupcakes with 1/4 cup of batter for each. Otherwise fill 3/4 of the cupcake liner, depending on the size of your cupcake liner.
  11. Bake in the oven for 20-25 minutes. But remember that all ovens vary. Check if cooked by inserting a toothpick. If it comes out clean itโ€™s ready. Allow to cool for 5 minutes before moving onto a cooling rack to cool completely before icing.

Notes

Please note that I provide all ingredients in grams where applicable. I also provide the measurements in METRIC cup measurements. Be aware that cup measurements vary in different countries. Therefore, I highly recommended the use of food scales to measure ingredients to achieve exactly what the recipe intends.

Caster Sugar is also known as super fine granulated sugar. Not to be confused or replaced with icing sugar also known as powdered sugar.

This recipe calls for self raising flour. You may substitute by using 2/3 metric cup (100 grams) of plain flour plus 1 teaspoon of baking powder.

All ovens vary. If you find that your cupcakes are burning or browning before they are completely baked, you may need to adjust the temperature of your oven by lowering it by 10-20 degrees Celsius. The position of the baking tray in the oven can sometimes also affect baked goods. In some ovens placing your tray in the bottom may brown or burn your cakes from the bottom. The same can occur by placing your tray in the top rack if your oven’s heating element is located on the roof of the oven. Always check and learn how your oven works.

Don’t forget to leave me a comment if you have any questions. Enjoy!

 

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