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Two flavors that to me say spring like no other is citrus and tropical. I was in the mood to try out a new cupcake when I thought about making a coconut cupcake. To take it one step further in the spring flavor department, I figured a filling would be good. That brought to mind a song I heard once when I was only 6: “Put the Lime in the Coconut.” There was my answer for the filing: lime curd.
I know I am completely biased, but these cupcakes really are delicious. The people I have given them to are shocked when they find out they are gluten-free, egg-free, and dairy-free. Consequently, I felt it was worthy of entering into the So Delicious and Go Dairy Free Spring Fling Dairy-Free Recipe Contest
Put the Lime in the Coconut Cupcakes
2014-05-17 22:38:18
Cake
- 2/3 cup sorghum flour
- 1/3 cup millet flour
- 1/2 cup potato starch
- 1/3 cup tapioca starch
- 1 teaspoon xanthum gum
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/4 teaspoon soda
- 4 tablespoons non-hydrogenated vegan margarine (such as Earth Balance)
- 1/2 cup coconut oil, melted
- 1-1/4 cups sugar
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder, mixed with 1/3 cup applesauce
- 1 cup So Delicious Original Culinary Coconut Milk.
Filling
- 1-1/2 tablespoons cornstarch
- 1/3 cup lime juice
- 1/2 cup So Delicious Coconut Milk, unsweetened
- 1/3 cup sugar
- 3/4 teaspoon lime zest
Frosting
- 1-1/2 teaspoons coconut extract
- pinch of salt
- 1/2 cup non-hydrogenated vegan margarine (such as Earth Balance)
- 1/2 cup shortening (non-hydrogetnated preferred)
- 1 pound powdered sugar
- 3 tablespoons So Delicious Original Culinary Coconut Milk
- Toasted coconut (for garnish)
Cake
- Preheat oven to 350. Line a cupcake tin with liners and set aside. In a small bowl, combine flours, starches, xanthum gum, salt, baking powder, and soda. In a large bowl, beat together margarine, coconut oil, and sugar until combined. Mix in extracts and applesauce mixture.
- Add half of coconut milk, then mix in half of the dry ingredients. Repeat with remaining coconut milk and dry ingredients, mixing until fully combined. Fill lined cupcake tins 3/4 full and bake in preheated oven for 15-18 minutes or until a toothpick inserted into the center comes out clean. Cool for 5 minutes in pan and then transfer to a cooling rack.
Filling
- In a small bowl, stir together lime juice and cornstarch until cornstarch is dissolved. In a saucepan, bring So Delicious Coconut Milk and sugar to a boil. Slowly pour in cornstarch mixture, whisking continuously, until thickened. Remove from heat and stir in lime zest. Let cool slightly, then transfer mixture to a piping bag fit with a large round tip.
Frosting
- In a large bowl cream together coconut extract, salt, margarine, and shortening together. Slowly beat in powdered sugar. Add coconut milk and beat until nice and creamy.
Assembly
- There are two ways that I have assembled these cupcakes. With one way, I take an apple corer and remove a portion of the center of the cupcake (being sure to not to go through the bottom). Fill cupcakes with lime curd. The second way, I put a large round tip on the end of a piping bag, insert the tip into the center of the cupcake a little over halfway down. Squeeze in a small amount of filling while pulling the tip up.
- Frost with coconut frosting. I find using a piping bag is easiest. Top with toasted coconut and lime zest if desired.
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I figure since this is over 20 years old, the people in the video are likely unrecognizable so I hopefully won’t get in trouble for posting it (especially since my uncle is wearing parachute pants).
