The Wedding Directory | Wedding Blog | Cakes & Catering | Sweet Somethings part I: Coconut and Lime Cupcake Recipe

Sweet Somethings part I: Coconut and Lime Cupcake Recipe

A multi-tiered stand filled with gorgeous cupcakes is a modern and refreshing alternative to a traditional wedding cake.  Easy on the eye and even easier to serve, these little beauties are perfect for the bride who values creativity and a touch of whimsy.

When going the cupcake route, your choices are endless – inspired by your theme, and limited only by your imagination, your selection can be sophisticated or down-to-earth, subtly flavoured or palate-tingling, plain and understated or bold and exotic.  Whichever you choose, one thing is guaranteed:  nobody can resist a cupcake!

We’ve put together three of our favourite cupcake recipes for three different wedding themes.  Feel free to mix and match and ring the changes by adding your own infusions and embellishments as the mood takes you.

See Also:

• Vanilla Cupcakes with Heavenly Meringue Icing
• Chocolate Cupcakes with Ganache and Pistachio Brittle

Coconut and Lime Cupcakes with Zesty Icing (makes 10)

Perfectly suited to a summer-themed wedding, these fragrant delights taste like the best times of your life.  The pairing of freshly-grated lime and creamy coconut will evoke thoughts of palm trees, white beaches, sand between your toes, ocean breezes and sun-fuelled days.  Could you ask for anything more?

© The Wedding Directory

Ingredients:
Cupcakes

• 125g softened butter
• 150g castor sugar
• 150g self-raising flour
• 2 large free-range eggs
• 2,5ml vanilla extract
• 100ml coconut milk
• Finely grated zest of 1 lime

Icing

• 125g softened butter
• 180ml sifted icing sugar
• 15ml coconut milk
• 1,25ml vanilla extract
• Finely grated zest of 1 lime
• 60ml coconut flakes, lightly toasted in a dry non-stick pan
• 1ml lime green food colouring

Method:
Cupcakes

1. Preheat the oven to 200°C
2. Line muffin pan with paper cases of your choice
3. Place all cupcake ingredients apart from coconut milk and zest into the bowl of a food processor
4. Mix until only just combined
5. Gradually add the milk while pulsing
6. Stir in the zest
7. Divide batter between the ten paper cases, then bake for 15-20 minutes or until lightly golden
8. Place on a cake rack, then ice when completely cool

Icing

1. Cream butter in a mixing bowl until pale in colour
2. Slowly add icing sugar and beat until smooth
3. Stir in vanilla and milk
4. Add food colouring
5. Ice the cooled cupcakes, then top with a sprinkling of lime zest and a few pretty coconut flakes

Variation: Substitute regular milk for the coconut milk and dessicated coconut for flaked
Golden rule: For tender, moist cupcakes, don’t over-mix or over-bake.