Happy birthday - cupcakes for everybody!
Many very, very happy returns of the day to dottie_dear and damongolian and everybody else born on this day.
Have a cupcake! My phone's camera is refusing to take a decent picture of these, so you'll have to use your imagination. Or get yourself into the kitchen and make a batch of
Lexi's Coconut-Lime Cupcakes
makes 12
Ingredients
zest and juice of 1 lime
scant 3/4 cup coconut milk (see note in directions)
1 cup + 1 Tbsp flour
1/2 cup + 1 Tbsp sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
1/4 cup toasted* coconut flakes/chips (larger than grated), lightly crushed
1/4 cup coconut oil
3/4 tsp vanilla extract
1/4 tsp lime oil**
Directions
Preheat oven to 350º. Line a cupcake pan with 12 cupcake liners. Set aside.
Place lime juice and zest in the bottom of a liquid measuring cup and fill the cup with coconut milk to equal 3/4 cup. Stir well and set aside (the mixture will curdle slightly).
In a large mixing bowl, stir together flour, sugar, baking powder, baking soda, and salt.
In another mixing bowl whisk together the coconut milk-lime juice mixture, toasted coconut flakes, coconut oil, vanilla, and lime oil. Add wet to dry ingredients and mix until smooth.
Divide batter evenly among cupcake liners, about 1/4 cup of batter in each. Bake for 15 to 20 minutes, until a cake tester inserted in the middle of a cupcake comes out clean.
Let cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting.
Glaze Ingredients
juice and zest of 1 lime
1/4 tsp lime oil
1/4 cup toasted coconut flakes
3/4 cup powdered sugar, or enough to make glaze the right thickness
Combine ingredients and mix well. Spoon over cool cupcakes, dividing evenly. Let stand until glaze sets up.
* To toast coconut strips, put them on a bare cookie sheet in a 350° oven. Bake 5 minutes, then remove pan from oven and stir. Repeat until coconut is suitably toasted for your liking.
** Lime oil: I picked up a box of Boyajian citrus oils at Cost Plus a while ago - 1 ounce each lemon, lime, and orange oils. *swoon* So, so good. Nom nom nom nom nom.
I was reminded on Friday that my sense of what's tart is completely outside the range of normal humans - the monkey and I were sharing an Odwalla Summertime Lime as we walked home, which registered to his tastebuds as "OMG CHEEK-TWISTINGLY SOUR!!!" and to mine as "I guess there's a little lime there, yeah" - so you may need to adust the lime down a bit...
Extra-special bonus: they're vegan (adapted from the fluffy white cupcakes recipe at Shmooed Food), so one can safely lick the mixing bowl once the cupcakes are in the oven with no fear of food poisoning.
Have a cupcake! My phone's camera is refusing to take a decent picture of these, so you'll have to use your imagination. Or get yourself into the kitchen and make a batch of
Lexi's Coconut-Lime Cupcakes
makes 12
Ingredients
zest and juice of 1 lime
scant 3/4 cup coconut milk (see note in directions)
1 cup + 1 Tbsp flour
1/2 cup + 1 Tbsp sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
1/4 cup toasted* coconut flakes/chips (larger than grated), lightly crushed
1/4 cup coconut oil
3/4 tsp vanilla extract
1/4 tsp lime oil**
Directions
Preheat oven to 350º. Line a cupcake pan with 12 cupcake liners. Set aside.
Place lime juice and zest in the bottom of a liquid measuring cup and fill the cup with coconut milk to equal 3/4 cup. Stir well and set aside (the mixture will curdle slightly).
In a large mixing bowl, stir together flour, sugar, baking powder, baking soda, and salt.
In another mixing bowl whisk together the coconut milk-lime juice mixture, toasted coconut flakes, coconut oil, vanilla, and lime oil. Add wet to dry ingredients and mix until smooth.
Divide batter evenly among cupcake liners, about 1/4 cup of batter in each. Bake for 15 to 20 minutes, until a cake tester inserted in the middle of a cupcake comes out clean.
Let cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting.
Glaze Ingredients
juice and zest of 1 lime
1/4 tsp lime oil
1/4 cup toasted coconut flakes
3/4 cup powdered sugar, or enough to make glaze the right thickness
Combine ingredients and mix well. Spoon over cool cupcakes, dividing evenly. Let stand until glaze sets up.
* To toast coconut strips, put them on a bare cookie sheet in a 350° oven. Bake 5 minutes, then remove pan from oven and stir. Repeat until coconut is suitably toasted for your liking.
** Lime oil: I picked up a box of Boyajian citrus oils at Cost Plus a while ago - 1 ounce each lemon, lime, and orange oils. *swoon* So, so good. Nom nom nom nom nom.
I was reminded on Friday that my sense of what's tart is completely outside the range of normal humans - the monkey and I were sharing an Odwalla Summertime Lime as we walked home, which registered to his tastebuds as "OMG CHEEK-TWISTINGLY SOUR!!!" and to mine as "I guess there's a little lime there, yeah" - so you may need to adust the lime down a bit...
Extra-special bonus: they're vegan (adapted from the fluffy white cupcakes recipe at Shmooed Food), so one can safely lick the mixing bowl once the cupcakes are in the oven with no fear of food poisoning.