I made the Lime Cupcakes from this recipe. I made just the cupcake recipe, without the food coloring. I'm known for my little "oops" moments in the kitchen. My big one that day was curdling my milk on accident. I had already measured my fresh lime juice, when I measured my milk into the same cup. I just mixed it in the way the recipe said to add the milk. As the recipe says the batter looks a little separated, the batter looks a little grainy. After filling my wells, the remainder of the batter sat for 20 minutes, I beat it again and the next batch was much smoother. If you taste the batter, it won't really taste very lime. After the cupcakes bake, the essential oils released by the lime zest make a very delicious sweet lime flavor.
Second step, make Coconut Cupcakes, using this recipe. I didn't have cake flour, so I googled and replaced 2 tbsp of flour with cornstarch per cup of flour. I also don't have a sifter so I sift with a colander and a bowl. This is VERY thick batter, the stiff egg whites smooth it out. The egg whites cause this to bake up very fluffy. Make sure you don't over fill the cupcake wells, they get huge.
Recipes 3 and 4 were, for coconut frosting and lime glaze. The lime glaze is 1 T melted butter, 1 C powdered sugar, then add lime juice until you have the consistency you want.
I combined both cupcakes with both toppings. I only have pictures of the lime cupcakes topped. I LOVE LOVE LOVE the lime glaze. I can't wait to have it on ice cream, it is now in my favorite food discoveries and it is so easy!
I brought them to work and everybody said they were really yummy. I think they were being honest :) I loved doing something new! Hope you all try it!
I am looking forward to trying new ones that will go with change of the seasons. I'm thinking Snickerdoodle and Apple Pie for the fall cupcakes?
I'm so impressed by all of your experimenting. The lime glaze sounds tasty!
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