When deciding on a flavor for this week's cupcake I tried to think about what I had in the house or was buying for other dishes. We are making chicken satay tomorrow & I knew there would be leftover coconut milk so a coconut cupcake sounded like a good use for it. Then I started singing "Lime in the Coconut" & this week's cupcake was born.
The coconut cupcake recipe is from Martha Stewart & really has one of the best cupcake consistencies of any I've ever made (I'll try the same recipe again with regular milk & no coconut when I want a white cake). Its very light & fluffy with a wonderful flavor. I used all-purpose flour instead of the called for cake flour & sized it down to 6 cupcakes. The glaze is a simple milk glaze with lime juice & zest for color & flavor. This cupcake is light & tangy & tastes like a vacation somewhere warm.
3/4 c all-purpose flour
1/2 t baking powder
1/4 t salt
6 T unsalted butter, room temp
1/2 c + 1 T sugar
1/8 t vanilla
1/4 c lite coconut milk
2 large egg whites
5 T shredded sweetened coconut
Preheat oven to 350 F. Prepare 6 muffin tins. Beat butter & sugar until light & fluffy. Beat in vanilla. With mixer on low, add flour, baking powder, salt & milk in three parts, alternating dry & wet, starting & ending with the flour. Beat until just combined. Set aside.
In a clean bowl beat the egg whites on high until stiff glossy peaks form. Fold 1/3 of the egg whites into the batter until combined. Gently fold in the remaining egg whites & coconut.
Fill muffin tins half full. Bake for 20 -25 minutes until golden or a tester comes clean. Allow to cool completely.
Makes 6 cupcakes
1/2 c powdered sugar
1 t lime (about 1/2 of a lime)
zest from 1/2 lime
shredded coconut (optional)
Mix sugar, lime juice & zest together. Add milk 1 t at a time until desired consistency, usually between 1 & 2. Glaze cupcakes & sprinkle with shredded coconut if you wish. Let sit until glaze has set.
Makes enough glaze for 6 cupcakes