I made these a few days ago, mainly as I wanted to bake something using the lime curd I had recently made.
They are simply a coconut flavoured cupcake, with a lime curd filling and a coconut buttercream. Sometimes I find that coconut buttercream made with coconut milk a) does not really taste that coconut-y and b) unless I making something else with coconut is quite wasteful. I tried an experiment with a block of creamed coconut and am pleasantly surprised by the results, especially in the buttercream.
Lime and coconut cupcakes
125g caster sugar
125g self raising flour
1/2 tsp bicarbonate of soda
2 tbsps of milk
10g of creamed coconut
250g icing sugar
2 tbsps milk
10g creamed coconut
Preheat the oven to 190C/170C FAN and line a cupcake tin with cases. Gently heat the milk with the coconut, with gentle stirring, until the coconut has melted into the milk. Remove from the heat and leave to cool.
Cream the butter and sugar5 for ~ 5 minutes until light and fluffy. At the eggs and mix for another minute. Add the flour and bicarbonate of soda and beat slowly until just incorporated. Add the cooled coconut-y milk and beat for a final minute. Fill the cupcake case2/3 full, I use an ice cream scoop for ease.
Bake for 20-25 minutes until golden and springy to the touch then transfer to a wire rack to cool.
Once the cakes are cool, use a knife to take a cone from the cupcake, make sure you keep it! Fill the cupcake with lime curd, place the cone back on top, the cone may need a little trimming to refit.
To make the frosting gently heat the milk and coconut as before and set aside to cool. Beat the butter and icing sugar together, it should come together after a while. Add the cooled milk and continue beating until light and fluffy.
Place the frosting in the fridge to set up a little then pipe onto the cupcakes.
These are indulgent little cupcakes with an uplifting zing from the lime curd.