Lime and coconut cupcakes

I decided that it was time to use up the coconut cream that has been languishing about in my fridge. So I adapted a Waitrose recipe I had come across a few months ago. Converting kiwi upside cakes into lime and coconut cupcakes.

A success. Light, coconutty with just the right balance of lime to give it a delicious citrusy edge.

Ingredients

75g unsalted butter, softened, plus extra for greasing
115g light brown sugar
160ml can coconut cream
1 lime, zest, plus extra to serve (optional)
2 large Free Range Eggs
50g desiccated coconut
175g self-raising flour

Method

1. Preheat the oven to 170˚C, gas mark 3. Place 12 cupcake holders into a 12-hole muffin tin.

2. In a mixing bowl, cream the butter and sugar using electric beaters until light, about 3-4 minutes. Beat in the coconut cream and lime zest, then beat in the eggs, one at a time. Beat in the desiccated coconut and flour to make a smooth batter.

3. Divide the batter between the cupcake holders and bake for 20 minutes. Cool for 10 minutes, then from from the muffin tin. Scatter with extra lime zest, if liked. Lovely served warm with a dollop of coconut yogurt or ice cream, if liked, or cooled to room temperature and served with tea.

Vanilla clotted cream, a perfect accompaniment

Original recipe:

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: