Tag Archives: lime

Coconut Cupcakes with Lime Filling and White Chocolate Buttercream Icing

The tropical flavours in these cupcakes make a delectable combination. The super sweet coconut cake gets a tangy punch when you bite into the gooey lime centre. And, depending on your kitchen know-how and free time, you can adapt the recipe to include homemade or store-bought ingredients. The recipe yields about 36 generously iced cupcakes.

You’ll need:

  • 36 cupcake liners (optional)
  • 2 pkgs white cake mix (or 2 batches of your favourite recipe)
  • 3 tbsp coconut extract
  • 1 tbsp almond extract
  • 5 cups sweetened shredded coconut
  • 2 1/2 cups lime curd (I used one batch of this recipe: http://allrecipes.com//Recipe/fresh-lime-curd/Detail.aspx, but you can buy it  if you prefer)
  • 2 cups white chocolate chips
  • 1 pound butter softened
  • about 5 cups icing sugar
  • piping bag and decorating tip #230 (Wilton)
  • 5 limes, sliced
  • 1/2 cup toasted, shaved coconut

If you plan to make your own lime curd, do this first. You will want it to cool fully before filling your cupcakes.

Preheat your oven and prepare your cake mixes as directed, adding 2 cups of your shredded coconut, and both extracts. Fill your cupcake liners about 2/3 full, and bake according to your recipe. When your cupcakes are golden brown, remove them from the oven, and set them aside to cool.

Now, I mentioned earlier that you can substitute store-bought ingredients for parts of this recipe, but I don’t recommend skimping on time with the icing. Real buttercream icing is too good to pass on, and even if you flavour canned frosting, it won’t measure up.  Therefore, I suggest that you go for the gusto with the icing, and save time using a cake mix. In my opinion, cake mixes are just as delicious as most homemade cake recipes, and sometimes even better. You can also shave off time by buying your lime curd in a jar. You will find it in some grocery stores, and most specialty shops. Look for an option with lots of real lime for the most flavourful filling.

To make your icing, cream your butter with a  hand mixer until it is soft and fluffy. Don’t whip it too much or it will get air bubbles that will ruin the look of your icing. Now, melt your white chocolate, and slowly beat it into the butter. Be careful not to overheat the chocolate, or it will get crumbly, and once again, ruin the look of your icing. Add about 2 cups of icing sugar to the mixture, and cream it in with a wooden spoon. Doing this by hand will prevent over mixing  and will give your icing a nice smooth look. Continue adding icing sugar about 1/2 cup at a time, until your icing is a workable consistency. It should be a bit thicker than mashed potatoes. Set aside your icing while you fill your cupcakes with lime curd.

To fill your cupcakes, place your decorating tip into an icing bag, and fill the bag with your curd. Insert the tip about 3/4 of the way into the centre of each cupcake and squeeze out roughly 1 tbsp of curd. If the top of your cupcake cracks, it is probably too full, but don’t worry because you will be covering any imperfections with icing anyway. A bit of filling will probably seep out of the hole in the top of your cupcakes, but will also be hidden under the icing.

Once your cupcakes are filled, frost them generously by either piping or spreading on icing. Scatter your remaining coconut onto a large dish, and roll your iced cupcakes in it to cover them. After coating your cupcakes in shredded coconut, decorate half of the batch with a thin slice of lime, and the other half with a sprinkling of toasted coconut. Add the lime slices just before serving so your icing doesn’t get all slimey from lime juice.

One bite of these cupcakes will transport you straight to the tropics, but enjoy with caution, I accidentally ate five in one day.

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Lime Jello Shooters

Hosting parties, particularly theme parties, is one of my favourite pastimes. I can spend hours thinking of creative ways to incorporate a theme into every aspect of an event. So you can imagine that when my roommate announced her intention to celebrate her 23rd birthday coconut-lime style, my mind was reeling. Oh the possibilities! These next two posts are a couple of the ways we infused the party with her favourite flavours. These shooters are super easy to make and look totally cute. You’ll need:

  • 15 limes
  • 2 boxes of lime jello (we used sugar-free)
  • a mickey of vodka (we used lime flavour)
  • egg cartons

First, cut your limes in half, and then cut around the inside edge between the pulp and the pith. Now is the time to squeeze out any juice if you plan to save it (it will come in handy if you plan to make the lime curd in my next post).

Then, take a spoon, and scrape around the cut you made. You can be fairly aggressive without harming your precious limes. Try to get out as much pulp as possible. Then rinse your empty limes, and settle them into an egg carton. You can use the egg shelf in your fridge door like we did, but be super careful when you open/close it.

Now to make the jello. Follow the recipe on the box, substituting your vodka for 1.5 of the 2 cups of cold water. Pour the liquid jello into your limes very slowly until it just reaches the rim, and put them in the fridge to set.

Once the jello has set, it will be firm enough to move your limes around without too much difficulty. Be sure to give the jello enough time to set before your party, but don’t make them too far in advance or the jello will take on the bitterness of the rind.Keep them refrigerated right up until you serve them.

The limes will stay a bit squishy, so you can slurp the jello right out of them. You can also make a kid-friendly version without the vodka for a fun party snack. Yum! Now that’s what I call lime jello!

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