Put the lime in the coconut

I decided to be a bit adventurous this time and make coconut lime cupcakes with marshmallow icing.

The intention was to use the dessicated coconut that had been hanging around in the pantry since ages ago, but when it came to it I couldn’t find it anywhere. Maybe I’d already thrown it out because it was getting manky…

So I ended up using coconut essence, which isn’t the same, but it gave a nice subtle flavour.

We also bought a jar of Marshmallow Fluff when we were in the States a few years back. The hubby thought it was a great souvenir because it’s ‘so American’, but we didn’t really know what to do with it. Then on an episode of Good Eats, Alton Brown made some marshmallow fluff-type frosting, so that gave me another reason for baking these cupcakes.

My recipe is as follows, and as always it’s based on the basic Scout’s cupcake recipe.

Coconut Lime cupcakes with Marshmallow Fluff frosting

Coconut Lime cupcakes with Marshmallow Fluff frosting

Coconut Lime Cupcakes with Marshmallow Fluff Frosting

Makes 24

Ingredients
  • 2 eggs
  • fresh whipping cream
  • 1/4 teaspon of vanilla essence
  • 3/4 cup caster sugar
  • zest and juice of one lime
  • 1/2 teaspoon coconut essence
  • 1 cup of standard flour
  • 1 1/2 tsp baking powder
  • pinch of salt
Frosting
  • 50 grams softened butter
  • dash of vanilla essence
  • Half jar of Marshmallow Fluff
  • Icing sugar
Method
  • BreakĀ  eggs into a cup measure and fill to the top with cream.
  • Pour into a large mixing bowl and beat on high with electric beaters for 1 minute.
  • Add vanilla essence and caster sugar.
  • Beat for another 3 minutes.
  • Add the zest, lime juice and coconut essence, and beat for about 10 seconds to combine.
  • Sift in standard flour, baking powder and a pinch of salt.
  • Fold to combine taking care not to over mix.
  • Spoon into 12 cupcake cases (you can make a few extra if the cases are over 3/4 full).
  • Bake for about 15-18 minutes at 180 degrees Celcius until a skewer comes out clean.
  • Remove from tins (they can be quite fragile for a few minutes after baking) and cool on wire racks.

To make frosting, whip the butter until light and fluffy using an electric beater. Add vanilla essence and Marshmallow Fluff and whisk well. Add about 1/4 cup icing sugar, and whisk again until well combined. Keep whisking in small amounts of icing sugar until you get a good fluffy frosting. You could also add in some lemon juice for a lemony icing.

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9 thoughts on “Put the lime in the coconut

  1. How can you be so mean as to mock me with these delicious sounding cupcakes. It feels like it’s been forever since I’ve had cupcakes. And coconut is one of my all time favourite flavours.

    The last couple of times you’ve baked for me it’s been cookies and pie. Not that I’m ungrateful or anything. :p

    Reply

    Chickie Little

    You should do some baking then missy!

    I’m planning on making a coconut cake with marshmallow frosting at some stage (saw that on the Alton Brown recipes page).. probably not till after the baby because it has raw egg whites in the frosting. It sounds *really* good.

    Reply

  2. Those look so delicious yum yum!! Your icing swirls always look so nice! Speaking of marshmallow, I was watching something with Nigella a while ago and she has a recipie for quick chocolate mousse made with marshmallows, chocolates and less refrigeration time sounded yummy, this reminded me of it. And how great would the mousse taste with coconut in it!

    Reply

  3. Pingback: Cupcakes and cookies | Eggshell Green

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