Sunday, 15 September 2013

Meeting Noms (lime-coconut cupcakes)

We're having a production meeting at our house tonight and so, as I am wont to do, I did some baking. Astro makes this to-die-for lime yoghurt that I'm kind of obsessed with right now and I really wanted to try baking with it, so I decided to make up something that (in my head, at least) sounds divine: lime cupcakes with coconut frosting. All it needs is tequila, right?

I'm really into texture (fabric, food, anything) and I have to say the batter for these was possibly the sexiest cake batter I've ever seen. Like, wow. So excited to eat these!


I adapted a recipe from this awesome KitchenAid cookbook I have and the only problem I ran into is that the recipe yields 24 cupcakes but I only have tins for 18. This is only sort of a problem. See photo:

Oops. Oh well. 

The frosting was made using flour, which I've never tried before. It's delicious, but more of an icing. The coconut oil has such a low melting point that it's keeping the frosting rather liquid-ey. I put it in the fridge for a while before putting it on the cupcakes, then only frosted what we were going to eat right away.  The original recipe used butter and shortening; I think I'd like to try it that way next time, but this was still so good!

Recipe (adapted from KitchenAid's The Cakes & Cupcakes Book)

Lime Cupcakes

2 1/4 cups all-purpose flour
1 1/4 cups sugar
3 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
1 cup Astro Lime yoghurt
1 tsp vanilla
3-4 tbsp lime juice or to taste
3 eggs

1) preheat oven to 350F. Line 24 standard muffin cups with paper liners
2) mix flour, sugar, baking powder, baking soda and salt in electric mixer until well-blended. Add butter, beat at medium speed for 30 seconds. Add yoghurt, vanilla and lime juice; beat for 2 mins. Add eggs; beat 2 minutes. 
3) divide batter evenly among muffin cups.
4) bake 20 or until toothpick inserted into centers comes out clean. Cool in pans 5 mins; remove to wire racks and cool completely.

Coconut Creamy Frosting

1/3 cup plus 2 tbsp all-purpose flour
Dash salt
1 cup coconut milk
1/2 cup coconut oil
1/2 cup butter, softened
1 1/4 cups sugar

1) combine flour and salt in medium saucepan. Gradually stir in coconut milk until well-blended. Cook over medium heat until thickened, stirring constantly. Remove from heat, cool. 
2) beat coconut oil and butter with electric mixer at high speed until creamy. Add sugar, beat until light and fluffy. Add cooled flour mixture, beat till smooth. 
3) ice cupcakes, eat!

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