Cake Recipes
Key Lime Macadamia Nut Cupcakes
Yield: 16 cupcakes
Ingredients
Cupcakes
- 2 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon zest and 1/4 cup juice from Key limes*
- 3/4 cup canned coconut milk**
- 1/2 cup butter, softened
- 3/4 cup mild honey, preferably clover
- 2 large eggs
- 1/2 cup shredded coconut
- 1/2 cup macadamia nuts, chopped
Coconut Cream Cheese Frosting
- 1/2 cup cream cheese, softened
- 1/4 cup butter, softened
- 2 tablespoons lime juice
- 2 tablespoons mild honey, preferably clover
- 4 to 5 cups confectioners' sugar
- 1 1/2 cups shredded coconut
Instructions
- Heat oven to 350 degrees F. Line muffin tins with paper liners.
Cupcakes
- Sift together flour, baking soda, baking powder and salt; set aside.
- In a liquid measure, combine Key lime zest and juice, and coconut milk; set aside.
- In a mixing bowl, cream butter until fluffy; scraping sides of bowl, as necessary.
- Add honey; mix well.
- Add eggs, one at a time, scraping down sides of bowl after each addition.
- Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined.
- With mixer running on low, slowly add the lime mixture.
- Add remaining dry ingredients until just combined.
- Stir in coconut and macadamia nuts.
- Fill muffin tins 2/3 full. Bake for 18 to 22 minutes, or until a wooden pick inserted in center of a muffin comes out clean.
- Remove to wire rack; cool.
- Frost with Coconut Cream Cheese Frosting, if desired.
Coconut Cream Cheese Frosting
- In a mixing bowl, cream together cream cheese and butter until light and fluffy.
- Add lime juice and honey; mix well.
- Add confectioners' sugar, one cup at a time, until desired spreading consistency.
- Frost cupcakes and top with coconut.
Notes
* Regular limes may be substituted.
** Coconut milk may be found with Thai or Asian cooking ingredients.