i totally enjoyed my spring break. we didn't go anywhere fancy. we just stayed at home and had tons of family fun time. it also meant i actually had time to bake. i love baking. i also love eating the things i bake, husband and liam enjoy this perk too. in between playing cars and trucks, chasing liam around the house for tickles and giggles, i ventured into my first ever cupcake adventure. seriously. i've never made a cupcake. muffins on the other hand, no problem. but i figured how hard could it be? and i found this wicked recipe in the may issue of canada's style at home. it was their dessert of the month. love coconut. love lime. definitely had to make these ones. and as an added bonus, liam went down for a nap that lasted over two hours! finished the cupcakes. finished the dishes. and even had some mommy time to catch up on reading. i love my son. thanks for a nice friday treat.
for cupcakes:
1 tsp lemon juice
1/2 cup milk (i used lactaid and it was fine)
3/4 unsalted butter, softened
1 1/4 cups sugar
2 eggs at room temperature
1 heaping tbsp grated lime zest
1 1/2 tbsp fresh lime juice
1 vanilla bean, split and seeds scraped out
1 1/4 cups all purpose flour, sifted
1/2 tsp baking powder
1/4 tsp salt
1 cup sweetened coconut flakes
for frosting:
140 g white chocolate squares
1/2 cup butter, softened
4 cups confectioner's sugar, sifted
1 tbsp lime juice (i used 1 1/2 tbsp for more lime flavour)
4 tbsp sour cream
coconut flakes for garnish
steps:
1. grease muffin tins or line with paper liners, pre-heat oven to 350 F
2. make buttermilk by stirring lemon juice into milk and set aside
3. cream together butter and sugar in large bowl with mixer, with mixer on low beat in eggs one at a time, add lime zest, juice and vanilla seeds and mix well
4. in separate bowl sift flour, baking powder and salt, add dry ingredients to wet, alternate with buttermilk until combined. fold in coconut and scoop cupcake mix into muffin tins filling 2/3 full. bake for 25-30 minutes or until a toothpick comes out clean. allow cupcakes to cool completely before frosting
5. prepare frosting. carefully melt chocolate in heat-proof bowl over simmering water. remove from heat and cool until just warm. whip butter with mixer until light and fluffy. add confectioner's sugar slowly mixing until well combined. add lime juice and sour cream and mix until smooth. gently fold in the chocolate
6. frost cupcakes and garnish half or all with additional coconut flakes and enjoy immediately!
makes 14-16 cupcakes

















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