Coconut Lime Cupcakes
A refreshing summer dessert that are certain to brighten up your BBQs this season! These coconut lime cupcakes are made of coconut cake then filled with a zesty lime curd and topped with torched meringue. Add a little rum or tequila to the mix, and you'll be ready to party by the pool this summer!
Equipment
- Stand or hand mixer
- Blowtorch
- Medium cupcake pan and liners
Ingredients
Coconut cake:
- 98 g Shredded coconut
- 140 g Granulated sugar increase to 166g if using unsweetened, shredded coconut
- 86 g Butter, unsalted
- 2 ea Whole eggs
- 286 g Coconut milk
- 210 g All purpose flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- 1 pinch Kosher salt
Lime curd filling:
- 66 g Lime juice About 2.5 limes
- 60 g Granulated sugar
- 2 ea Whole eggs
- 2 ea Egg yolks
- 84 g Butter, unsalted
Swiss meringue topping:
- 2 ea Egg whites
- 135 g Granulated sugar
Optional for finishing:
- Rum or lime juice to lace the cupcake hole with
- Toasted coconut for garnish
- Limes to zest for garnish
Instructions
To prepare the cupcakes:
- Preheat the oven to 350*F and prepare a medium cupcake tin with liners.
- Toast the coconut evenly (don't forget to toast more than what was weighed if you want to garnish with it!). Check and stir it frequently to prevent it from burning. Allow to cool before using.
- Using your stand mixer and paddle or hand mixer and beaters, cream together the butter and sugar on medium speed until light fluffy. Scrape down the sides of the bowl and attachment.
- Lower to speed to medium-low, and add in the eggs. Mix until combined and scrape down the sides of the bowl and attachment.
- Alternately, add in the dry ingredients and coconut milk starting and ending with the dry ingredients (dry, wet, dry, wet, dry). Mix on low speed until a dough a batter comes together.
- Fold in the toasted coconut, and portion into the cupcake liners filling 3/4's of the way up.
- Bake at 350*F for 20-22 minutes or until the center when pushed springs back up. Allow to cool completely before hollowing out and filling.
To prepare the lime curd filling and hollow the cupcakes:
- While the cupcakes are baking and cooling mix the lime juice, sugar, and egg products in a bowl. Place the bowl over a pot of simmering water on low heat. Never allow the water to fully boil out.
- Whisk occasionally until the mixture becomes thick. Allow to become cold in the fridge.
- Using a serrated knife, ring cutter, or melon baller, hollow out the center of the cupcakes (see my tips above on filling cupcakes!). Lace or brush with rum or lime juice if you choose to do so.
- Spoon in the lime curd filling and fill to the top.
To prepare the Swiss meringue & finish:
- Whisk together the sugar and egg whites in the bowl of your stand mixer and place over a pot of simmer water on low heat.
- Whisk occasionally until the sugar dissolves and whip on high speak until cooled stiff peaks.
- Transfer the meringue into a piping bag with a tip of your choice and top the cupcakes. An alternative to piping is spooning or scooping a large mound for a more rustic look.
- Torch the meringue evenly with your blowtorch and garnish with the optional lime zest and/or toasted coconut.
Notes
If you are fast on your feet and good at multitasking, you can cut and fill the cupcakes while preparing the meringue!
Nutrition
Calories: 4359kcalCarbohydrates: 556gProtein: 33gFat: 238gSaturated Fat: 173gPolyunsaturated Fat: 7gMonounsaturated Fat: 40gTrans Fat: 6gCholesterol: 402mgSodium: 2416mgPotassium: 1321mgFiber: 10gSugar: 378gVitamin A: 4332IUVitamin C: 23mgCalcium: 391mgIron: 22mg
Tried this recipe?Mention @12kitchens or tag #12kitchensbaker!