Happy Long Weekend to my Canadian readers! Such a lovely long weekend despite the not so summer-like weather… But then again it’s not snowing so I am not complaining.  I am spending this weekend at my parents house out east so it’s been a very relaxing time thus far.  We did venture out to Ribfest the other day and I surprisingly knocked back a whole 1/2 rack of ribs with coleslaw and baked beans.  I was definitely in some sort of rib coma for the rest of the day and even passed out on the couch when I got home.  The ribs were amazing though, if you ever hit up a Rib Festival be sure to check out Bibb’s BBQ from Naples, Florida.

Today my parent’s friends are coming over for dinner and being the nice daughter that I am, made them some coconut cupcakes! These cupcakes are soooo light and fluffy that they almost melt in your mouth! They are full of coconut flavour and the lime buttercream frosting gives it that bit of a tangy edge.  My dad kind of gave me a stupid look when I told him I was making a lime buttercream frosting but I bet you he will eat at least 3 of them. If you’re not a big lime fan you can use less lime zest so that they aren’t too tangy.  I used the zest of one lime and the frosting turned out perfect! Such a fun cupcake!

Coconut Cupcakes with 
Lime Buttercream Frosting
makes about 24 cupcakes

Cupcakes:

½ teaspoon almond extract Beat ingredients together in a large bowl for 2 minutes on medium speed.  Pour into cupcake pans filling each cup 2/3 full.  Bake at 325 degrees F for 18 to 20 minutes or until toothpick comes out clean.  Let cupcakes cool on rack.

Frosting:
1 cup unsalted butter, room temperature
2 1/2 cup powdered sugar1/3 cup reduced coconut milk, room temperature
Seeds from 1 vanilla bean (or 1 1/2 tsp vanilla extract)
1/8 tsp salt
finely grated zest from 1 lime

1 Tbsp lime juice1 cup sweetened flaked coconut, lightly toasted (for garnish) Bring coconut milk to boil in large deep saucepan over medium-high heat (coconut milk will boil up high in pan). Reduce heat to medium-low; boil until reduced to 1 1/2 cups, stirring occasionally, 25 to 30 minutes. Remove from heat; cool completely. Transfer to small bowl. Cover; chill (coconut milk will settle slightly as it cools). Using electric mixer, beat butter in large bowl until smooth. Add sugar, 1/3 cup reduced coconut milk, seeds from vanilla bean, salt, lime zest, and lime juice. Beat on medium-low speed until blended, scraping down sides of bowl. Increase to medium-high and beat until light and fluffy. Frost your cupcakes with about 2 tablespoons of frosting and sprinkle with toasted coconut. Chill. Bring to room temperature before serving. Share on Facebook Tweet Follow us Share Share Share Share Share