Lime-olada Cupcakes

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Here they are!

As mentioned in the previous post, Coconut Lime cupcakes were the order of the day.  After a quick trip to the grocery store to stock up on supplies (you’d be surprised how quickly the coconut extract goes with this recipe!) I arrived home from work and got down to business. 

I decided to change up my recipe slightly by adding a lime zest whip cream filling to add a little more summer flair to the cupcakes.  My little sister and I had great fun making a huge mess in the kitchen to make these delicious cakes.  They do take a bit of effort, as my sister loves to point out, because zesting is a process (which I always heft off to someone else, much to every one’s irritation).  Luckily, she grinned and bore the pain!  

These cupcakes are gluten free (yay!) and because of that it is really easiest to use a cake mix.  Gluten-free flour is something I am still working at, I’ve run into many not so tasty flour mixes and am still playing with blends.  Someday, I’ll walk without the crutches!  Until then, cake mixes it is.  I would recommend the Betty Crocker Gluten Free cake mixes.  Pamela’s is also quite good.  Bob’s Red Mill is my least favourite by far, however, the garbanzo bean flour used is a strong flavour.  To make the cake more moist and to add a little extra flavour I add pudding mixes, but it isn’t necessary. 

To make ’em:

Cake:

1 – vanilla cake mix

1 – pkg. coconut cream pudding

7 tsp – lime juice

3 tsp – coconut extract

3 Tbsp – coconut milk

1 tsp – lime zest

Prepare cake mix according to directions, subbing vanilla extract for coconut extract.  Add pudding mix, lime juice, zest, and coconut milk and mix well.  Let cupcakes completely cool.  Create a hole for filling in middle of cupcake (I use a vegetable peeler).

Whipping cream filling:

2 tsp – lime zest

1 c. – heavy whipping cream

2 Tbsp – powdered sugar

Combine heavy whipping cream, powdered sugar and zest in bowl.  Using an electric whisk, blend until thick and fluffy.  Fill cupcakes with whip cream once cupcakes are cool.

Coconut Milk Buttercream

3 3/4 c. – powdered sugar

1/2 c. – butter (room temperature)

4 Tbsp – coconut milk

3 tsp – coconut extract

In bowl cream butter.  Gradually add powdered sugar until fully incorporated with butter.  Add the coconut extract and mix.  Add coconut milk Tbsp by Tbsp until buttercream is creamy but still slightly stiff.  Ice cupcakes.

Lime Curd:

1 c. – sugar

2/3 c. – lime juice

2 tsp – lime zest

2 eggs

2 Tbsp –  butter

Combine sugar, lime juice and zest in a sauce pan using wire whisk.  Add eggs and butter.  Stir constantly over medium heat for about eight minutes – until mixture thickens and coats back of spoon.  Do not let boil.  Cool and drizzle over cupcakes.

The cupcakes can be topped with coconut flakes, nuts or anything of your choosing.  They also taste great without any other additions.

I would recommend refrigerating the cupcakes, since the butter in the icing can get soft and because of the whip cream filling.

Enjoy!

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