Key Lime Cupcakes with Coconut Frosting
3 Aug
Last Sunday I did another Random Act of Cupcakes. In what has now become Random Act of Cupcake tradition, I had no plans to make cupcakes. Rather, I was cleaning out my closet and (finally) found my beloved Lilly Pulitzer scarf. That got me thinking about palm trees, then that got me thinking about key lime pie. Next thing you know I was at the grocery store looking for key limes and thinking up a way to make a coconut frosting.
I thought about my never-fail butter cream frosting, and thought that if I just swapped out the regular milk for coconut milk, it should do the trick nicely. I was right! Holy coconutty goodness!! When I was all done I had 18 insanely delicious key lime-filled cupcakes with coconut frosting. They were so good I had to share, so I took to twitter and withing minutes the hilarious @ALL_CAPS and I were arranging a delivery time! (BTW: If you aren’t following him on Twitter you should!)
I have to tell you, these cupcakes tasted so good actually I cried a little bit when I was eating one. I have received more compliments on these cupcakes than I have received in a very long time (and I get a lot of compliments for my cupcakes, let me tell you!)
So, if you’re looking for a cupcake that channels key west, break out your Lilly Pulitzer dress and serve up some of these babies at your next backyard barbecue. I have visions of serving these at a super-cute baby shower – the little lime slices just scream the kind of cuteness that a baby shower calls for!
Key-Lime Filled Cupcakes with Coconut Frosting
1 Large lime
3 egg yolks, plus 1 whole egg
1 pkg (18 oz ) Yellow cake mix
1 pkg ( 3.4 oz ) Vanilla instant pudding mix
1 1/4 cup Water
1/3 cup Vegetable oil
1 tsp coconut extract/flavouring
Filling
1 can Sweetened condensed milk
1/3 cup Key lime juice (about 8 key limes)
Preheat oven to 350 degrees F.
Prepare the cupcake batter:
Zest the lime until you get 1 teaspoon of zest, and set aside. Squeeze the lime and reserve about two tablespoons of juice. Set aside.
Separate three of the eggs, placing the yolks in a mixing bowl along with one whole egg. Place the egg whites in a container and store in the fridge for another use.
To the eggs, add the cake mix, pudding mix, water, oil, coconut flavoring, lime zest and juice.
Blend with an electric mixer until the batter is smooth.
Scoop the batter into lined cupcake pans, and bake at 350 degrees for about 20 minutes. Remove from oven and place cupcakes on wire racks to cool for 10-15 minutes.
Prepare the key lime filling:
Cut the key limes in half and juice until you get 1/3 cup. Key limes are pretty small, and they tend to vary in their smallness, so you will need about 6 or 8 key limes.
Place the sweetened condensed milk and Key lime juice in a small bowl and whisk together until combined. At first you will think that it is going to be far too runny, but the reaction between the milk and the juice makes the mixture thicken very quickly.
Spoon the mixture into a pastry bag fitted with a medium tip. Press the tip 1/4 inch into the top center of each cooked cupcake and squeeze the bag to insert a generous amount of filling into the cupcake, lifting the tip out of the cupcake as you squeeze.
Pipe with coconut frosting and garnish with a key lime slice and sprinkle with a mixture of flaked, sweetened coconut and lime zest.
Coconut Frosting
This frosting is based on the Magnolia frosting that I use frequently.
1 cup (2 sticks) unsalted butter, softened
6 cups confectioners’ sugar
1/2 cup coconut milk
2 teaspoons coconut extract/flavouring
Place the butter in a large mixing bowl.
Add 4 cups of the sugar and then the coconut milk and coconut extract. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
Gradually add the remaining sugar, and mix until the icing is thick enough to be of good spreading consistency. You may need to add more or less of the icing sugar depending on the taste and consistency that you are looking for.
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