The Coconut cupcake is fragrant, fluffy, dense and has that wonderful "from-scratch" texture. The super light Lime-Coconut buttercream has all the creaminess of the coconut and is just amazing paired with the acidic tartness of the fresh lime. The lime zest really is the key to the amazing flavor. Enjoy!
The coconut cake recipe is adapted from Martha Stewart's White cake recipe here.
Coconut Cupcakes
3 C. Flour (minus 6 tablespoons)
6 T. Cornstarch
2 tsp. baking powder
1 tsp. salt
1 1/2 C. unsalted butter, room temperature
2 C. Sugar
1 tsp. Mexican Vanilla (you can use any really good vanilla that you have)
1 C. Coconut milk
8 large egg whites
(Makes 30 cupcakes)
Directions:
- Preheat oven to 350 degrees. Line cupcake tin with cupcake liners. Set aside.
- In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. Transfer egg whites to a large bowl; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of bowl as needed. Beat in vanilla.
- Into a medium bowl, sift together flour, baking powder, and salt; set aside.
- With mixer on low speed, add flour mixture in three parts, alternating with Coconut Milk and beginning and ending with flour; beat until just combined.
- Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg whites.
- Fill cupcake liners with about 1/4 C. of the cake batter.
- Bake for about 19 minutes or until toothpick comes out clean when inserted into the cupcake.
Lime Buttercream:
1 1/2 C. Unsalted butter, room temperature
1/4 C. Heavy Cream
1/4 C. Coconut Milk
1/4 C. Shortning
4 C. Confectioners Sugar (sifted)
1 tsp. Mexican vanilla
2T. Fresh Lime Juice
Zest of 1 lime
- Preheat oven to 350 degrees. Line cupcake tin with cupcake liners. Set aside.
- In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. Transfer egg whites to a large bowl; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of bowl as needed. Beat in vanilla.
- Into a medium bowl, sift together flour, baking powder, and salt; set aside.
- With mixer on low speed, add flour mixture in three parts, alternating with Coconut Milk and beginning and ending with flour; beat until just combined.
- Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg whites.
- Fill cupcake liners with about 1/4 C. of the cake batter.
- Bake for about 19 minutes or until toothpick comes out clean when inserted into the cupcake.
1 1/2 C. Unsalted butter, room temperature
1/4 C. Heavy Cream
4 C. Confectioners Sugar (sifted)
1 tsp. Mexican vanilla
Directions
Place butter, shortning and coconut milk in a stand mixer. Beat on high until the two ingredients are well incorporated (about 1 1/2 minutes). With the mixer is on it's lowest setting, gradually add the confectioners sugar. When the sugar is incorporated, add the heavy cream, lime juice, lime zest, vanilla and coconut extract. Beat until buttercream is light and fluffy.
Place butter, shortning and coconut milk in a stand mixer. Beat on high until the two ingredients are well incorporated (about 1 1/2 minutes). With the mixer is on it's lowest setting, gradually add the confectioners sugar. When the sugar is incorporated, add the heavy cream, lime juice, lime zest, vanilla and coconut extract. Beat until buttercream is light and fluffy.
