Friday, April 8, 2011

Coconut Lime Cupcakes

Fridays are my favorite day of the week. Most Fridays D and make a pizza, have a glass of wine or two and watch a movie. I know this is not the most exciting evening, but it's what we do. Tonight however we will be going over to a friend's house for dinner because one of D's good friends is in town and we are going to celebrate his birthday. We actually celebrated his birthday last year too, only he wasn't there. It's long story, anyway this year we are happy he will be in town to celebrate his birthday with us.

Lime Cupcakes
1 cup plus 2 tablespoons Cake Flour
3/4 cup plus one tablespoon Super Fine Sugar*
1/2 tablespoon Baking Powder
1/4 teaspoon Salt 
6 tablespoons Unsalted Butter, Softened*
2 Egg Whites
1 Whole Egg
1/2 cup Sour Cream (the full fat kind)
1 teaspoon Vanilla
Zest and Juice of 1 Lime 

Line a standard 12 cup muffin tin with cupcake liners. Preheat oven to 350 degrees F. In the bowl of an electric mixer fitted with the whisk attachment, whisk together all of the dry ingredients starting on low then gradually increase the speed to medium until well mixed, about 2 minutes (make sure flour doesn't fly out). Switch to the paddle attachment, add the softened butter and mix till crumbly. Beat in the egg whites until fully incorporated, about 1-2 minutes, then beat in the whole egg, about 1-2 minutes, scraping down the sides and bottom as necessary. In a separate bowl stir together the sour cream, vanilla, lime juice and zest then beat 1/2 of the mixture into batter until well mixed about 1 minute, then beat in the rest of the sour cream mixture until fluffy, about 2 minutes, scraping sides and bottom as necessary. Fill baking cups 3/4 of the way full. Bake at 350 degrees F for 20 minutes or until cake tester comes out clean. Cool on wire rack. 

Makes 12 cupcakes 

Adapted from King Arthur Flour

* A few notes:
1) To make super fine sugar from regular granulated sugar, put it in a food processor and grind until sugar is fine. 
2) Make sure butter is soft. To soften butter cut it up into tablespoon sized pieces and allow it to sit at room temperature until it become very soft, I let mine sit for 45 minutes. 
3) Always remember to scrape down the bottom and the sides of mixing bowl as needed to be sure all of the ingredients get incorporated.

Super Fine Sugar
8 ounces Cream Cheese, Softened 
4 tablespoons Unsalted Butter, Softened 
1 cup Powdered Sugar
2 teaspoons Vanilla 
3 ounces Sweetened Coconut for Topping 

Beat together the cream cheese and the butter for a few minutes. Add the vanilla and the powdered sugar beat for a few more minutes. Frost cooled cupcakes. 
Pour the coconut into a wide and shallow dish such as a pie tin. Using a small offset spatula, create a little dome of frosting on top of each cupcake. Dip the tops of the cupcakes into the coconut and roll them around a bit until the coconut covers the frosting.

This post is linked with Everyday Sisters Sharing



  1. Mmm so delicious. I love the flavors. And they're so pretty!

  2. They look wonderful!! So light and fluffy, and the coconut lime combination is fantastic! Reminds me of summer! :)

  3. Put the lime in the coconut, drink them both together,Put the lime in the coconut, then you feel better,Put the lime in the coconut, drink them both up,Put the lime in the coconut, and call me in the morning, and say DOCTOR

    You gotta love it Anne. Looks delicious..


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