Well, this girls and my DIL’s dream anyway! Before I started blogging I never ever thought of using limes in much of anything. I definitely have become more adventurous since becoming part of the food blogging community. Grumpy has been known to tell people that even if he doesn’t like everything I make, his meals are never boring! Well, I have to say his desserts aren’t either!
One dessert I made that he still talks about is the Opera Cake. Something he loved but I didn’t. Mostly because it wasn’t traditional….and I thought it was too sweet. But these cupcakes? Oh no, these aren’t too sweet. Actually, they are pretty close to perfect.
This cupcake was on the back page of the May Cooking Light issue. I knew when I saw the recipe I would be making it and went on a search for potato starch. I figured if I couldn’t find potato starch I would sub cornstarch (which I found I could do after doing some research on what I could sub). I looked in every grocery store I went in to no avail. Then I went to the local co-op and got lucky. They have Bob Mill’s products there and that is where I found my potato starch.
While I love the texture of this cupcake and absolutely adore the frosting, it is not “coconutty” enough for me. I was going to use coconut extract but didn’t have it. (mental note to add that to my next grocery list). The recipe, although called coconut cupcakes, only has two tablespoons of coconut in it. I guess that was enough for CL to call them coconut….but not for me! If you make these, and I really do think you should, please use coconut extract instead of vanilla. Don’t make any changes to the frosting. It is absolutely perfect!
- Cooking spray
- 4.5 ounces all-purpose flour (about 1 cup)
- 3 tablespoons potato starch
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup sugar
- 2 tablespoons butter, softened
- 1 large egg
- 1 large egg white
- ⅔ cup fat-free milk
- 2 tablespoons flaked sweetened coconut
- ½ teaspoon vanilla extract
- 3 tablespoons butter, softened
- 1 teaspoon half-and-half
- ½ teaspoon grated lime rind
- 1 tablespoon fresh lime juice
- 4.75 ounces powdered sugar, sifted (about 1⅓ cups)
- Preheat oven to 350°.
- To prepare cupcakes, place 2 muffin cup liners in each of 12 muffin cups; coat liners with cooking spray.
- Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 3 ingredients (through salt) in a small bowl; stir with a whisk.
- Combine ¾ cup sugar and 2 tablespoons butter in a large bowl; beat with a mixer at medium speed until blended (mixture will be the consistency of damp sand). Add egg and egg white, one at a time, beating well after each addition. Add flour mixture and milk alternately to egg mixture, beginning and ending with flour mixture. Fold in coconut and vanilla.
- Spoon batter evenly into prepared muffin cups. Bake at 350° for 18 minutes or until cupcakes spring back when touched lightly in the center. Cool in pan 2 minutes; remove from pan. Cool completely on wire rack.
- To prepare frosting, combine 3 tablespoons butter and next 3 ingredients (through juice) in a medium bowl; beat with a mixer at medium speed until smooth. Gradually add the powdered sugar, beating just until smooth. Spread about 2½ teaspoons frosting onto each cupcake.