LOLA’s Coconut & Lime cupcake is a match made in a tropical paradise! The cake is bursting with lime zest and is incredibly moist. It is decorated with a lime buttercream and gorgeous coconut flakes, providing a wonderful balance of flavours. picture yourself sitting under a coconut tree enjoying your Coconut & Lime LOLA’s for a truly exotic experience.
muffin pan lined with 12 muffin cases
Makes 12
Preheat the oven to 180˚C/350˚F/ Gas 4.
Sift together the flour, baking powder and bicarbonate of/baking soda in a bowl. Stir in the lime zest and desiccated coconut.
Put the melted butter, honey and sugar in a mixing bowl and beat in the coconut water and milk using an electric hand mixer until combined.
Add the dry ingredients and beat on low speed until well mixed.
Divide the mixture between the muffin cases. Bake in the preheated oven for 20–25 minutes or until well risen and a skewer inserted in the middle comes out clean. Remove from the oven and let cool completely on a wire rack before decorating.
While the cupcakes are cooling down, make the lime buttercream.
Put the butter in a bowl and beat with an electric hand mixer until very soft and smooth. Sift half the sugar into the bowl, beating until incorporated. Add the second half of the sugar and beat on low speed. Add the vanilla, lime zest and juice. Slowly pour in the milk and when it is mixed in, beat for 3–5 minutes on a higher speed.
Spread the frosting over the cold cupcakes using a spatula. Cover with coconut flakes and top with a twisted slice of lime.
There are no eggs in this recipe.
